It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
This recipe comes from Cuisine at Home magazine but I’ve adapted to the ingredients I have on hand. I’ve substituted Chinese rice wine for the mirin called for the in the original recipe and in order to save time I’ve used chicken breast filets instead of buying whole chicken breasts and slicing and pounding them. If you can’t find filets just buy whole chicken breasts and slice them in half then use a meat mallet to ensure they are of an even thickness. The panko gives the chicken a crunch that holds up to the sauce. I like to serve the chicken over a bed of rice and use whatever kind I have on hand. The results? Every bit of dinner gets eaten. Now that’s a great way to end a long week.
JAPANESE FRIED CHICKEN
For the sauce:
2 cup low-sodium chicken broth
2 cups sliced onion
1/2 cup low-sodium soy sauce
1/2 cup Chinese rice wine
2 tablespoons minced fresh ginger
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes
2 teaspoons fresh lemon juice
Black pepper to taste
- Simmer the broth, onion, soy sauce, rice wine, ginger, garlic, brown sugar, sesame oil, and pepper flakes in a medium-sized sauce pan over medium-low heat.
- Cook until the onions are soft, approximately 20 minutes.
- Stir in the lemon juice and black pepper and keep warm over low heat until ready to serve.
For the chicken:
8 thin chicken breast filets or 2 whole chicken breasts sliced in half and pounded thin
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon water
2 cups panko bread crumbs
4 tablespoons vegetable oil, divided
- Combine the flour, salt, and 1/2 teaspoon black pepper in a shallow dish.
- Whisk the eggs and water together in a second shallow dish.
- Place the panko bread crumbs in a third shallow dish.
- Coat the cutlets on both sides with the flour mixture then dip in the egg mixture. All the excess egg to drip off of the chicken.
- Place the chicken in the dish with the panko crumbs and coat thoroughly.
- Heat half of the oil in a large frying pan over medium-high heat.
- Fry the cutlets in two batches, adding more oil as needed, until thoroughly cooked on both sides, adjusting the heat as necessary.
- Slice the cutlets into strips and serve over a bed of rice with the soy-onion sauce.