Chicken Breast Cutlets Over Rice Coated with Starch + Bread Crumbs
The coating is made easily with potato starch and bread crumbs. These very thin chicken breast cutlets can be deep-fried quickly. Dip in sweet and savory sauce, serve over steaming hot rice, and you're all done!
Thinly slicing the meat is easier when it's half-thawed. When you press down the surface with your finger, the inside of the meat should feel like a sherbet. It will make a slushy crunchy sound when you cut it.
Sprinkle salt, pepper, and 1 teaspoon of sake on top of the sliced meat and stir.
If sliced half-thawed, the meat will defrost quickly. Discard the liquid.
Mix in 2 teaspoons of katakuriko. The meat should look as if it's coated with a katakuriko slurry. If it does not coat the meat evenly, add a little bit of sake.
Coat with the panko. I use homemade panko. You can either use dried or fresh.
Let the meat cool in a tray in the refrigerator while preparing the sauce.
Put the condiments marked with ○ in a pan. Heat and simmer for a while to thicken the sauce.
Turn the heat off when the bubbles start to form.
Deep-fry the chicken breast. Thin slices will cook in a few seconds. You need to keep an eye on it. Cook with small amount of oil for a short time.
Drain off the excess oil from the chicken cutlet. Dip in the sauce and take it out. Please be careful since thin slices of chicken tend absorb the seasoning very quickly.
Place the slices over steamed rice and it's ready to serve!! Add red pickled ginger or white sesame seeds if you'd like.
Sometimes, very thin slices curl up while deep-frying. You cannot see it in the photo though.
The smaller pieces are perfect for a small fried chicken rice bowl. These are good for lunch or bento. Keep these extra thin cutlet slices in the freezer for an even quicker meal!
Story Behind this Recipe
I personally like crunchy thin chicken breast cutlets. But when I'm craving it, I find that it is too much work to make the coating with the egg. Substituting the dredging mixture with katakuriko saves a lot of time. It's very helpful!
If you keep chicken breasts in the freezer, I recommend that you try thinly slice it when it's half-thawed. The starch makes bread crumbs stick to the meat. If you prefer even thinner slices, you can press down on the meat when you coat it with the bread crumbs.