Juicy hen thigh in Japanese panko, drizzled with fruity tonkatsu sauce. Take, for instance, the three-in-1 – an infamous concoction of curry sauce, chips and fried rice – a favorite of late-night Dublin. While the salad continues to marinate, in a large pan (nonstick, you probably have one), warmth a thin layer of oil on medium-excessive till scorching.
Warmth a drizzle of oil in a medium fry-pan on medium warmth. As for the saucepan, the bottom of the chicken that in contact with the saucepan tends to pick up the particles of breadcrumbs within the oil. As a way to minimize this imperfection, you must use recent oil each time you cook the next batch of hen, filter it with a wire mesh before frying the subsequent batch of hen.
Tonkatsu sauce is a candy, thick Japanese barbecue sauce. I really like katsu whether or not it is seasoned or not, as a result of, in the end, it’s still katsu and a nostalgic dish for me. All I do is just smother it with tons and many Tonkatsu sauce. One after the other, dip the rooster breasts into the egg combination, permitting the excess to drip off.
Take away the parchment paper and dip each breast within the seasoned flour, then within the egg combination and eventually the panko breadcrumbs. Hen katsu (Japanese chicken schnitzel or hen cutlet) is normally served with the candy and savory tonkatsu sauce, finely shredded cabbage and cucumbers.
But if anybody in your family is just not a fan of spicy meals, you may provide them the katsu with ketchup or plain mayonnaise for dipping. For the rooster: Preheat the oven to 400 levels F. Heavily spray a baking sheet with cooking spray. Deliver to a boil, cut back to a simmer, cover, and cook dinner until the rice is tender and the liquid is absorbed, 12 to fifteen minutes.