Chicken Katsu Recipe

Remember my post about the newly opened Japanese Restaurant named Yabu: The House of Katsu at SM Megamall? Well, I found a recipe about their famous japanese katsu just now. It is so simple and affordable. I might as well include it for New Year's eve.

Ingredients:

• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Directions:

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Pinatisang Manok

Hubby would love to try this.... :)

photo and recipe courtesy of yummy.ph

Ingredients

1 small white onion, brunoise (julienned then diced further)
1/4 cup sliced ginger
6 cloves of garlic, minced
3 tablespoons Thai fish sauce (patis)
1 kilo chicken thighs
1 tablespoon black peppercorns
2 bay leaves
1/4 cup pork lard
cilantro leaves for garnish

How to cook:

1  Combine the onion, ginger, garlic, fish sauce, chicken thighs, peppercorns, and bay leaves in a  bowl.

2  In a heavy frying pan, heat the pork oil over high heat. Sauté the chicken thigh, 4 minutes per side.

3  Add the marinade and reduce completely over medium heat.

4  Serve warm and garnish with cilantro leaves.

Korean Chicken Wings

Been thinking what to cook for our trip next week.

You know its quite practical to choose "dry" foods over those with sauce. A messy-free travel, that's what I want since my kid is in tow. And chicken is just perfect especially its my tot's favorite too.

So I might want to include Korean Chicken Wings to my choices.

For the marinade
1 (1-inch) piece fresh ginger, minced or grated
5 cloves garlic, minced
1/2 small onion, minced
1 to 1 1/2 tablespoons chili garlic paste (we used Lee Kum Kee Chili Garlic Paste)
1 1/2  tablespoons sesame seeds
2 teaspoons sesame oil
6 tablespoons soy sauce
3 tablespoons brown sugar
3 tablespoons honey

16 chicken wings
chopped spring onions for garnish

1  Preheat oven to 400ºF.

2  In a large bowl, place all ingredients for the marinade; whisk well.

3  Place chicken wings and marinade in a sealed plastic bag and marinate for 2 hours or overnight in the refrigerator. Turn the bag over every few hours to marinate all wings evenly.

4  Transfer chicken wings to a foil-lined baking pan or tray. 

5  Brush marinade over chicken pieces, then place tray in the preheated oven. Bake for 30 to 40 minutes until tender and sauce has caramelized into a dark golden brown. Turn once during cooking, brushing with more sauce if needed. If desired, wrap wing tips in foil midway through baking to keep them from burning. Garnish with spring onions.

Crunchy tip: For crispier wings, deep-fry 'em instead. Boil the marinade in a saucepan until thickened. Toss together and serve! yummy.ph

Grilled Tandoori Chicken Salad

Make a Tandoori Chicken and slice it, then serve on a salad dressed with a creamy curry dressing.


Ingredients:

4 Tandoori Chicken, grilled or baked
1/3 cup yogurt
1/4 cup mayonnaise
1/4 cup mango chutney
2 tablespoons milk
1 (9-ounce) package mixed salad greens
1 pint cherry tomatoes
3 green onions, chopped


Preparation:

Prepare Tandoori Chicken and let rest.

In a small bowl, combine yogurt, mayonnaise, chutney, and milk and mix with wire whisk. Toss half of the dressing with the salad greens and place on plates.

Divide cherry tomatoes and green onions over greens. Top with chicken slices, then drizzle with remaining dressing; serve immediately.

*photo not mine

Grilled Tandoori Chicken

Prep Time:  20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 6 servings

Ingredients:

6 boneless, skinless chicken breast halves

1 cup plain yogurt

1 Tbsp. chili powder

1 Tbsp. curry powder

2 tsp.grated fresh ginger root

1 tsp. ground cumin

1 tsp. salt

1/8 tsp.cayenne pepper

Preparation:

Pierce chicken breasts several times with the tines of a fork and set aside.

In a large bowl, combine yogurt and all the spices and mix well. Add the chicken to the mixture and turn so all the chicken pieces are coated. Cover and chill for at least one hour, or overnight.

When ready to cook, prepare and preheat grill. Remove the chicken from marinade and cook on grill for about 15 minutes until thoroughly cooked, turning once during cooking time. You can also cook the chicken on a dual contact  indoor grill, for 5-7 minutes until thoroughly cooked.

If you want to bake the chicken, preheat the oven to 375 degrees F. Place the chicken on a foil-lined jelly roll pan (you need the sides to catch the juice) and bake for 30-35 minutes until chicken registers 160 degrees F. Let stand 5 minutes and serve.

*photo not mine

Classic Fried Chicken

My tot's all time favorite is chicken. She will be delighted to try this as well minus the hot pepper sauce though.

Ingredients:

• 2 cup(s) buttermilk
• 2 tablespoon(s) hot pepper sauce
• 1 tablespoon(s) salt
• 2   chickens, each c ut into 8 pieces
• 2 cup(s) flour
• 1 1/2 teaspoon(s) baking powder
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) paprika
• 5 cup(s) vegetable oil , or shortening for frying

Directions:

1. In extra-large (2- to 2 1/2-gallon) zip-top plastic bag, combine buttermilk, hot pepper sauce and 1 tsp. salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken for 2 to 24 hours to marinate, turning bag over once.
2. In pie plate or bowl, stir flour, baking powder, pepper, paprika and remaining 2 tsp. salt until well mixed. Remove a few pieces of chicken from buttermilk mixture, shaking off excess liquid. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack set over waxed paper, without letting pieces touch. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.
3. Meanwhile, preheat oven to 250ºF. Line two large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch of oil in each skillet) and heat over medium heat until temperature reaches 360ºF on a deep-fry thermometer.
4. To each skillet, add 4 pieces of chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on the bottom, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low, if necessary, to a temperature of 300ºF), 8 to 10 minutes longer for white meat, and 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes. Chicken is done when well browned on all sides and juices run clear when thickest part is pierced with the tip of a knife. Transfer chicken to lined cookie sheets to drain. Keep warm in oven. Repeat with remaining chicken.

*Photo and recipe courtesy of Delish.com