Juicy hen thigh in Japanese panko, drizzled with fruity tonkatsu sauce. Shredded coconuts are inclined to get burnt pretty easily beneath direct warmth and on the other hand rooster breasts must be completely cooked via so it is a delicate balancing act that you’ll need to pay a bit extra attention to and take all components into consideration.
A butterflied rooster thigh is usually used; it’s normally salted, black-or-white-peppered and dipped in a calmly seasoned flour, then dredged in a beaten egg with some Japanese sweet wine added, then coated in Japanese panko breadcrumbs before being deep fried.
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What makes it stand out from different curries is that the meat is breaded and fried earlier than having a luxurious silky curry sauce slathered throughout it. I’ve used hen here, however I have also eaten this made with juicy king prawns or with pork tenderloin, both equally delicious.
Warmth a drizzle of oil in a medium fry-pan on medium warmth. As for the saucepan, the bottom of the rooster that in touch with the saucepan tends to choose up the particles of breadcrumbs within the oil. In an effort to reduce this imperfection, you should use contemporary oil each time you cook the following batch of hen, filter it with a wire mesh before frying the next batch of hen.