This Japanese version of fried chicken is served with a piquant tonkatsu dipping sauce. You won’t miss the skin with the crispy panko crust. Steamy hot rice is served on the side. You’ll need a frying pan with high sides and tongs.
½ cup ketchup
2 T tamari (soy sauce)
2 T Worcestershire sauce
2 tbsp sugar
2 garlic cloves, finely minced
2 t peeled, finely minced ginger
1/8 t ground red pepper
1 scallion, white part only, finely minced
Whisk ingredients together and set aside.
1 cup all-purpose flour
1 t salt
½ t freshly ground black pepper
2 T milk
1 cup panko bread crumbs
4 boneless, skinless chicken breast halves or boneless, skinless thighs
Enough peanut oil to fry cutlets in about 1 inch of oil
1. Mix together flour, salt and pepper on a wide plate.
2. In a wide bowl whisk together the eggs and milk.
3. Place panko on a wide plate.
4. Pound each piece of chicken to 1/4-1/2 inch thickness (approximately). (I place the chicken between a folded piece of freezer paper and, using a meat mallet, pound with glancing blows.)
5. Heat oil to 350 degrees.
6. Coat cutlets with seasoned flour. shake off excess.
7. Dip into egg mixture. Suspend with tongs until dripping subsides.
8. Place in panko crumbs pressing gently on both sides.
9. Carefully lower filets into hot oil. Do this in batches. Fry until golden brown on both sides. Remove to paper towels blotting on both sides. (You can place on a baking sheet in a warm oven until last batch is done.)
Cut into 1½ inch slices, fanning out on a serving plate and serve with dipping sauce and hot rice. Enjoy!
Photographer Bill Brady