This is a great recipe. I did change it up a bit to make it flavorful and easier. I used two chicken breast and cut them in half so the chicken would be thinner. I then seasoned with some garlic powder, blacl pepper, lemon pepper, and a little red pepper on each side. I put the halves inside a zip lock bag and pressed all of the air out before before sealing. I then used a wooden tenderizer and beat each side. I then cut the halves in half again to make thin chicken tenders. After that I heated the oil. While the oil was heating I took out three bowls (two regular size, one big) and made an assembly line towards the heating oil. First bowl has flour, second bowl has beaten egg, and third bowl (the bigger one) has some panko bread crumbs. I then put a plate with paper towels on the other side of the heated oil pan. After this set up just use a fork to dip the chicken in the flour, then the egg, then the crumbs. Then fry and put on plate. I always found assembly lines easier when making this type of food. I used the store bought tonkatsu sauce by kikkoman with the chicken and served with brown rice topped with a little gomaiso (salt and sesame seasoning), and an asian coleslaw mix (i added a little sesame oil to it) that i got from the bagged vegetable section at the grocery store, its just shreded napa cabbage with a little carrot and celery. Closest thing to an authentic Japanese dish :)Thanks for posting the recipe. Hopfully more will discover the beauty of panko bread crumb
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