A Cold Day Calls for Chicken Katsu!

It’s 10 degrees, here in New York City. But that doesn’t stop Hubby and me from having our Post-Lunar New Year party tonight! With 3 couple friends over, so a party of 8, I like to prepare simple, delicious dishes that everyone can enjoy and are stress-free.

On cold days like this and to please a hungry crowd, I love to make Roy Choi’s Chicken Katsu. It has become my signature dish as I often receive requests (and even demands) from family and friends to make this.  For my party of 8, I doubled the amount of each ingredient and planned additional time to prepare and cook from the recipe. The preparation and cooking are easy, and yet the result is so delicious and impressive.

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Roy Choi’s Chicken Katsu
Total Time: 30 Minutes

Servings: 4

Ingredients:

-8 skinless, boneless chicken thighs (6 oz each)
-1 cup of whole wheat flour (or all-purpose flour)
-3 large eggs, lightly beaten with 3 tablespoons of water
-3 cups of panko bread crumbs
-3 cups of canola oil (or vegetable oil)
-Tonkatsu sauce (Japanese BBQ sauce, available in most Asian supermarkets)
-Steamed napa cabbage & rice for serving

 

Instructions:

  1. Lightly pound the chicken thighs 1/2 inch thick.
  2. Create an assembly line: Put the flour, eggs and panko in 3 separate plates. Cover a large baking sheet with wax or parchment paper.
  3. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip the chicken in the egg, allowing the excess to drip off. Coat the chicken with the panko. Place the chicken on the baking sheet. Repeat with the remaining chicken.
  4. Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over high heat, turning once, until golden and crispy, about 3 minutes per side.
  5. Serve the chicken with Tonkatsu sauce, steamed napa cabbage and rice.

 

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I love the golden color and crispiness of the chicken. The sweetness and tanginess of the Tonkatsu sauce adds a depth of flavor to the chicken. This dish also tastes great with some Kim Chi (pickled cabbage, a traditional Korean side dish, available at most Asian supermarkets) and adds a nice spicy kick to it. A glass of lager or sparkling wine pairs well with this dish as it helps enhance the overall flavor, instead of overpowering it.

My friends are here, bearing wine and beer! Time to eat and party!

You can find this recipe and more about my Culinary Hero, Roy Choi, at http://www.foodandwine.com/articles/king-of-the-food-trucks-hits-hawaii. Happy Cooking!

 

All images and content © 2016 Carol Vu, unless otherwise indicated.

 

2 thoughts on “A Cold Day Calls for Chicken Katsu!

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