Japanese Fried Chicken #SundayFunday

Tender, white-meat chicken cutlets fried to a crispy golden brown and served with a savory, sweet-hot, onion sauce.

It is National Fried Chicken Day and the Sunday Funday Bloggers are celebrating......

Camilla of Culinary Cam is hosting this month and invited us to join her in sharing Fried Chicken recipes.  Let's see what was brought to the table.....

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings) by Culinary Cam
• Chicken Fries by Sneha's Recipe
• Crispy Baked Chicken Nuggets by Amy’s Cooking Adventures
• Japanese Fried Chicken by A Day in the Life on the Farm
• Sweet and Hot Chicken Wings by Karen's Kitchen Stories

This is the crispiest fried chicken I have ever enjoyed.  I have shared many Fried Chicken recipes over the years.  Of course, there are several recipes for American-style fried chicken like this Buttermilk Fried, Waffle-Battered Fried, and Pretzel-Crusted Fried, but there are also Fried Chicken recipes from other cultures including Korea, France, and another from Japan but in Tempura Batter.

This recipe I'm sharing today may be one of my favorites of the choices I have tried.

Entrees, Chicken, Fried,

Entrees

Japanese

Yield: 4 servings

Author: Wendy Klik

Japanese Fried Chicken

Tender, white-meat chicken cutlets fried to a crispy golden brown and served with a savory, sweet-hot, onion sauce.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 c. chicken broth
• 1 large Vidalia onion, sliced
• 1/2 c. soy sauce
• 1/2 c. rice wine
• 2 T. ginger paste
• 2-3 cloves garlic, minced
• 1 T. brown sugar
• 1 t. sesame oil
• pinch of crushed red pepper flakes
• juice of 1/4 lemon
• 4 (6 oz) chicken breasts
• 1/4 c. flour
• salt and pepper, to taste
• 3 eggs
• 1 T. water
• 2 c. panko bread crumbs
• 1/4 c. canola oil

Instructions

1. Place the chicken broth, onions, soy sauce, wine, ginger, garlic, brown sugar, sesame oil and crushed red pepper in a saucepan over medium-low heat and simmer for 20-30 minutes until onion is soft. Stir in lemon juice.
2. Pound the chicken breasts into an even 1/4" thickness. Make a dredging station by placing the flour seasoned with salt and pepper into a shallow bowl. Whisk the eggs and water and place in a second shallow bowl. Place the bread crumbs into a third shallow bowl.
3. Dredge the cutlets in the flour, the egg, and the bread crumbs. Heat the oil in a large skillet over medium-high heat and fry the cutlets for about 3 minutes per side until browned, crisped and an internal temperature of 165* is reached.
4. Serve, topped with the sauce.

Notes

Recipe found in Cuisine at Home, Issue #98

Nutrition Facts

Calories

696.27

Fat (grams)

26.14 g

Sat. Fat (grams)

3.88 g

Carbs (grams)

41.38 g

Fiber (grams)

2.58 g

Net carbs

38.78 g

Sugar (grams)

10.14 g

Protein (grams)

61.7 g

Sodium (milligrams)

2644.6 mg

Cholesterol (grams)

269.75 mg

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