TONKATSU CHICKEN

Ingredients:
chicken breasts
egg(s) (raw and whisked)
flour
panko (Asian bread crumbs)
"Bulldog" dipping sauce (see photo)

Suggested Sides:
rice
broccoli


One time we packed this up and took it to the drive-in movie theater with us. I highly recommend it.

Heat up a canola oil in a Fry Daddy or a skillet. Oil is hot enough when flicking drops of water into it makes it sizzle. Trim chicken and cut into med-lrg sized cubes. Dredge chicken in flour, dip into egg wash, then coat with panko and drop into the fryer. It is best to reserve one hand flour and egg dipping only, and the other hand for panko breading and dropping into the hot oil. Flip chicken cubes in flour if needed to get even browning on the panko. When the chicken pieces are a golden brown, remove from the oil. Do not leave the chicken in the oil until the color starts to turn darker.



Place chicken pieces on a cooling rack to allow excess oil to drip off. If you can swing it, try to start cooking the rice and heating up the water for the broccoli while these first pieces of chicken are in the fryer.



Be sure to serve chicken with the "Bulldog" Asian dipping sauce shown next to the ingredients at the top of this post. The sauce can be found at Asian grocery stores, it is like a tangy barbecue sauce and is absolutely essential to the meal. Having plain rice and broccoli helps lighten up the fried chicken and tang of the sauce. Best served with beer.