This chicken has been sitting in the refrigerator, already defrosted, since yesterday and I didn't want to keep this till tomorrow. Not having had the chance to do anything beforehand - marinade, etc - I knew that I had to go for a dish that requires little in terms of ingredients and preparation.
I dug through our pantry and found a new bag of panko bread crumbs, so I decided on chicken katsudon.
Ingredients for Chicken Katsu:
boneless skinless chicken thighs
panko bread crumbs
hot oil for deep frying
1. Prepare chicken by pounding or slicing into thin fillets. Season chicken with garlic salt and pepper.
2. Dredge chicken in flour, dip into the egg and then coat with panko bread crumbs
3. Fry chicken in hot oil, note that panko bread crumbs burn easily so do not use too high heat.
4. Slice the chicken pieces.
Sauce for 1 serving (1 bowl of rice) of Katsudon sauce taken from Angelica's food blog.:
1 tbsp soy sauce
1 tbsp cooking wine (I used rice wine)
1 tbsp mirin
2 tsp sugar
1/3 cup chicken/vegetable stock or water (I used water and added some chicken powder)
1 egg, slightly beaten
1. Mix soy sauce, cooking wine, mirin, sugar, water and chicken powder together.
2. In a small pan, pour the sauce and let it boil. When boiling, put sliced chicken in the sauce, pour the slightly beaten egg on top of the chicken, sprinkle with spring onions and let it boil till the egg is cooked. It may help to cover the pan.
3. Pour on top of a bowl of rice - chicken, broth and all - and serve.
This turned out great. My chicken was crunchy on the outside and moist and juicy inside. And the sauce ? PERFECT!