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Français (French)
I’m going to share with you my favorite way to make fried chicken. My favorite because it is easy to make but especially because the breadcrumbs used allow a crispy and very light coating. All this thanks to Panko, breadcrumbs often used in Japanese cuisine and logically used for this chicken recipe from the same country.
This dish is in good housekeeping with a sweet and sour sauce that can reach all 5 flavors in combination with chicken. This sauce is also used for a dish of the same name (Tonkatsu) which is simply pork instead of chicken with the same process as the chicken version recipe.
Traditionally this sauce is made with worcestershire sauce but I realize that it was rare in supermarkets here, I simplified it by replacing it with balsamic vinegar that will bring the desired sweet acid flavor
The recipe incorporates a Napa cabbage salad because I wanted to bring lightness but do not limit your imagination or your craving. Chicken can very well be accompanied by rice without committing sacrilege.
AuthorFatouCategoryMain dishes, Plat principalDifficultyBeginner
For the cabbage salad (which can be replaced by another accompaniment such as rice), rinse and finely chop the cabbage.
In a bowl, mix vinegar, sugar, sesame oil and nuoc-mâm
pour it on the cabbage, Salt to your suitability et mix well.
Marinate for at least 1 hour.
Serve with sesame seeds on top.
For the chicken, to guarantee an even cooking and good shape, flatten with a meat tenderizer or a pastry roll until the breasts have the same thickness on the whole surface.
In 3 separate containers, put flour, breadcrumbs and eggs previously beaten.
Pass each breast in the flour to cover them on both sides, do the same in the beaten eggs, repeat the operation twice for a better coating.
Finish by covering the breast with breadcrumbs.
Leave to rest for 10 minutes before cooking for more grip.
In a hot oil (180oC if using a deep fryer) fry the breasts until golden brown
For the sauce, simply but evenly mix the ingredients together.
Ingredients
Directions
For the cabbage salad (which can be replaced by another accompaniment such as rice), rinse and finely chop the cabbage.
In a bowl, mix vinegar, sugar, sesame oil and nuoc-mâm
pour it on the cabbage, Salt to your suitability et mix well.
Marinate for at least 1 hour.
Serve with sesame seeds on top.
For the chicken, to guarantee an even cooking and good shape, flatten with a meat tenderizer or a pastry roll until the breasts have the same thickness on the whole surface.
In 3 separate containers, put flour, breadcrumbs and eggs previously beaten.
Pass each breast in the flour to cover them on both sides, do the same in the beaten eggs, repeat the operation twice for a better coating.
Finish by covering the breast with breadcrumbs.
Leave to rest for 10 minutes before cooking for more grip.
In a hot oil (180oC if using a deep fryer) fry the breasts until golden brown
For the sauce, simply but evenly mix the ingredients together.