This is one of my favorite chicken dishes (of course, since circumstances dictate Tonkatsu to be a rare occurence, haha!). Yes, this is the next best thing to my fave Tokyo Tokyo dish back in the Philippines. When we first learned to love Tokyo Tokyo back in around 1996, it was just one stall at the back of Greenbelt Mall. It was not so famous back then, but the food was better :). During that time it was not so commercialized yet unlike now, that it had really become fast food quality. Of course not discounting the fact that it is now more economical because of it's unlimited rice, but I still believe that that small outlet in Greenbelt had better quality product wise as compared today. I have tried to recreate the Tokyo Tokyo meal including the stir fried vegetable sidings and have posted the recipe here.
But nonetheless, I really just so love Tonkatsu and Torikatsu. They were really just deep fried meat cutlets breaded with Japanese breadcrumbs called panko. Tonkatsu if it's pork and Torikatsu if it's chicken. In Qatar, it is rare that I can make Tonkatsu, because of the absence of pork. Also, I am not able to make this dish as often as I like since the panko are also most of the time out of stock in most supermarkets. I do get lucky more often in Megamart though than most other supermarkets.
For this dish I have bought a 900gms packet of skinless and boneless chicken breasts. I have sliced the breaset to flatten it and make it a bit thinner. The reason is to shorten the cooking time, so as to avoid burning the panko crust.
Ingredients:
900gms pack chicken breast (boneless, skinless)
2 eggs, beaten
2 cups panko (japanese breadcrumbs)
2 cups cooking oil
salt and pepper
Method:
Prepare the beaten egg and the panko in two separate bowls for coating.
Season the chicken breasts with salt and pepper.
Prepare the pan and heat half of the oil over medium heat.
Dip the chicken in the bowl of egg and then coat evenly with panko. Ensure that the all parts of the meat has been coated with the crumbs.
Slowly lay the coated chicken on the hot pan and fry the underside for about 5 minutes or until the crumbs are golden brown and crisp.
Do not crowd the pan. Fry in batches so as not to drastically change the temperature of the oil when the meat touches the pan.
Then turn over the chicken to cook the topside, this will take another 5 minutes.
Remove from the pan and lay on a plate with paper towels to drain excess oils.
Serve with hot rice, Tonkatsu Sauce and stir fried vegetables as desired. Enjoy!
Mommy Tip: when the oil turns a bit dark from the burned crumbs, replace it with the remaining cooking oil.
You might also like:
No comments:
Post a Comment
Comments