Friday, October 15, 2010

panko crusted chicken strips with dipping sauces

boneless skinless chicken breast
1/2 cup flour
1 egg
1 cup panko bread crumbs
honey mustard (recipe below)
tunkatsu sauce (recipe below)
canola oil for deep frying

honey mustard:
1 tbsp. honey
1 tbsp. dijon mustard
mix together and set aside.

tunkatsu sauce:
1 cup ketchup
1/2 cup worcestershire sauce
1/2 cup cooking sake
2 tbsp. ginger (grated)
2 tbsp. garlic (grated)
2 tbsp. apple juice
1/4 cup sugar
1/4 cup mirin
1 tbsp. spicy mustard
1/2 tsp. ground spice

for the tonkatsu sauce:prep time: 5-8 mins.cook time: 30 mins.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.this should last about 3-4 weeks in the refrigerator.

chicken fingers:
slice the chicken breast on the bias into 1/2" strips. set up your breading station. flour on a plate, beat the egg in a bowl, and panko on a plate. in this order cover the chicken in the flour then move to the egg mixture and then coat with the panko bread crumbs, and set aside. heat the oil in a pan for frying to around 340 degrees. when the oil is hot add in the coated chicken and fry for about 5 mins. until crisp. drain off excess oil and serve.

enjoy :)


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