Simple Way to Prepare Homemade Chicken Cutlets in Sweet-Savory Sesame Sauce
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick Chicken Cutlets in Sweet-Savory Sesame Sauce. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Cutlets in Sweet-Savory Sesame Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Cutlets in Sweet-Savory Sesame Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Cutlets in Sweet-Savory Sesame Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Chicken Cutlets in Sweet-Savory Sesame Sauce using 15 ingredients and 7 steps. Here is how you cook it.
I had some delicious tonkatsu simmered in sauce at a Japanese restaurant, and I wanted to recreate it using chicken. It's a very satisfying dish.
In order to simplify the coating process, I mixed the egg and cake flour together.
This is also delicious cooked in scrambled eggs. For 2-3 servings. Recipe by annnnn
Ingredients and spices that need to be Prepare to make Chicken Cutlets in Sweet-Savory Sesame Sauce:
- For the chicken cutlets
- 2 Chicken breasts
- 1 ☆ Egg
- 3 tbsp ☆ Cake flour
- 1 dash of each ☆ Salt and pepper
- 1 Panko
- 1 Frying oil
- For the sauce
- 300 ml ■ Concentrated dashi stock
- 3 tbsp ■ Sake
- 3 tbsp ■ Mirin
- 3 tbsp ■ Soy sauce
- 1 tbsp ■ Honey
- 3 tbsp ■ Ground sesame seeds
- 1 dash Finely sliced green onion
Steps to make Chicken Cutlets in Sweet-Savory Sesame Sauce
- In a bowl, whisk the ingredients marked ☆.
- Take the skin off the chicken breast and pierce it all over with a fork.
- Dip the chicken in the egg mixture, and coat with panko.
- Fry in oil at 320-340°F/160-170°C until golden brown.
- Drain, and slice into easy to eat pieces.
- Add the ingredients marked ■ in a pan and bring to a boil, then add the chicken from Step 5. Use a spoon to thoroughly coat the chicken with the sauce while simmering for 5 minutes.
- Transfer to a serving dish, pour the remaining sauce from the pan over, and scatter chopped green onions on top.
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