SUPER YUM-o!!! Both my hubs and I REALLY enjoyed this. When paired with Soifua's tonkatsu / katsu sauce, this is the BOMB!!! The key is to drizzle just a touch of sauce over your chicken (FYI, a little sauce goes a LONG way...). Another tip I have to share has to do with frying your chicken. One reviewer commented that medium-high heat was a touch too hot and that her chicken got REALLY brown on this setting. I fried my chicken (cutlets) on medium-high for 3.5 minutes per side and they were perfect - a beautiful golden brown color, crisp on the outside, tender thruout and VERY tasty! I just wanted to comment that I followed sakuraiiko's directions to the letter and was thoroughly pleased with the outcome. Use whatever heat setting works for you, but do know that this recipe is perfect as is (IMHO). For a little something special, try serving your chicken sliced (on the diagonal) atop a bed of shredded Napa cabbage with a drizzle of katsu sauce and a sprinkling of chopped scallion (Mmmmm...). Steamed rice is a perfect (and simple!) complement. Thanks SO much for sharing your recipe, sakuraiiko. I added this to my "keeper" file after just one bite! :-)
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SUPER YUM-o!!! Both my hubs and I REALLY enjoyed this. When paired with Soifua's tonkatsu /...