by

Soft Salted Chicken Cutlets

Soft Salted Chicken Cutlets

Eating these soft chicken breasts is such a happy feeling.

Ingredients: 4 servings

Chicken breasts
2 slices (approx. 600 g)
Sake
1 tablespoon
Sugar
1 teaspoon
Salt
1/4 teaspoon
Pepper
as needed
Frying oil
as needed
Easy coating in 2 steps:
Egg
1/2
Cake flour
4 tablespoon
Water
2 and 1/2 tablespoon
Panko
as needed

Steps

1. Slice chicken thigh into quarters. Make cuts into the thick part and open it up, then make cuts again to even out thickness.
2. Rub in sake, sugar, salt, and pepper in order. Make sure to leave about 1 to 2 minutes in between additions.
3. Easy crust in 2 steps: In a container big enough to fit one slice of chicken breast, combine egg, cake flour, and water. Mix well.
4. Please adjust the firmness of batter by adding flour or water (make it a bit firm - it makes it easier to coat with panko).
5. Dredge chicken into the batter. Coat with panko and deep-fry.
6. Enjoy with grated daikon radish and ponzu.

Story Behind this Recipe

I made soft cutlets using chicken thigh meat as it's relatively inexpensive.