February 26, 2007

Buffalo Chicken Katsu

1 lb boneless, skinless chicken breast* cut into 1 1/3 inch wide strips
1 cup panko
1/3 cup corn starch
1 egg, beaten
oil for frying

to serve:
blue cheese dressing
buffalo wing sauce (we like Anchor Bar)
celery sticks


Heat 1/2 inch of oil in a large saucepan until very hot. Meanwhile, salt and pepper both sides of each chicken strip. Arrange the corn starch and the panko on separate plates. Dip each chicken strip into the corn starch, coating both sides. Dip in egg. Dredge in panko. Fry in oil, flipping when the bottom is golden brown, until the chicken is cooked through about 5 minutes on each side. Drain on paper towel lined plates. Serve with sauces and celery sticks.

*boneless, skinless thighs are good in this recipe too.

My thoughts:
My husband had a craving for buffalo wings and wanted to make them for tonight's dinner. I am not a gnaw on a tiny bone kind of girl so he made a sort of Japanese-American fusion version of the classic bar food for me to eat instead. Similar to tonkatsu (fried pork cutlet), katsu is Japanese style fried chicken. Katsu is made with light and flaky panko instead of flour so you get a very crispy, crunchy crust with little effort. I love panko. It makes it so easy to make the perfect crisp chicken tender. I am a dipper not a douser so I like to serve it with the buffalo sauce on the side but you could certainly toss it with the (cooked) chicken fingers if you so desired.