Tuesday, February 09, 2010

Chicken Katsu


Now now, don't go stoning me....I'm not going to tell you how to make chicken katsu. But I have to say that the gigantic-ness of my success in making it last night was really just too good to not at least post a picture of.

I know it's a simple meal, I know it's deep fried, I know that people slather, tonkatsu sauce, mayo & what have you all over it but frankly I just didn't have the energy to be healthy. OK?

So what am I saying about chicken katsu? Well probably nothing you don't know but I'll say it anyway:

- Soak your chicken in a mixture of sake, shoyu & mirin for at least 2 hours ( I soaked mine for 8)

- Go through the pain of coating with FLOUR before egg & breadcrumbs. And if you want to practice fully letting your "control-freakish-ness" go, let your 2 & 4 year olds "help" you do this.

- SET your coated chicken for an hour or more in the fridge to let the crumbs adhere to the egg wash (ewww......I hate saying that, dreadful pictures arise) But this you MUST do! It'll keep the crust stuck beautifully to the chicken through the whole frying, handling, & cutting process.

And lastly of course........

KARASHI, or BUST!!!






Thank you my friends!!

5 comments:

Lisa said...

I did not know any of that, but I had always wondered why it tasted so much better then other fried chicken.

I too am trying to allow, my children to cook with me more. And I mean actually allow them to do it, not just demonstrate for them how it's done. :)

The Blowers Daughter said...

Oh Al! That looks dangerously yum! Deep fried evil artery clogging goodness!

Kari said...

Now that I've conquered my fear of deep frying this must be done!

Jay said...

Aliiiiiissaaaa!!!! When you come to my crookedhousewarming/birthday party you must make that for me!

Babylove said...

deal DAD!! :)