Monday, April 14, 2025

Recipes: Meat-Chicken

1. Chicken Katsu (Japanese Fried Chicken Cutlet)  炸鸡排 4/11/25 
Ingredients:
    1. 2 boneless, skinless chicken breasts
    2. Salt & pepper (to taste)
    3. 1/2 cup all-purpose flour
    4. 02 large eggs (beaten)
    5. 1 cup panko breadcrumbs (Japanese-style)
    6. Oil for frying (vegetable or canola)
Optional (but highly recommended):
  • Tonkatsu sauce (store-bought or homemade, recipe below)
  • Shredded cabbage (for serving)
  • Steamed rice
Instructions:
1. Prep the Chicken:
  • Slice each chicken breast in half horizontally (butterfly-style) to make thinner cutlets.
  • Pound them gently to even thickness if needed.
  • Season both sides with salt and pepper.
2. Coating:
  • Dredge each piece in flour (shake off excess).
  • Dip into beaten eggs.
  • Press into panko breadcrumbs until well coated.
3. Fry Time:
  • Heat oil in a skillet over medium-high heat (about 350°F/175°C).
  • Fry each cutlet 3-4 minutes per side or until golden brown and cooked through.
  • Drain on paper towels.
4. Serve:
  • Slice into strips.
  • Serve with rice, cabbage, and tonkatsu sauce.
Tonkatsu Sauce (Japanese-style Worcestershire Sauce)
Ingredients:
  1. 1/4 cup ketchup
  2. 2 tablespoons Worcestershire sauce
  3. 1 tablespoon soy sauce
  4. 1 tablespoon mirin (or substitute with a little sugar + water)
  5. 1 tablespoon sugar
  6. 1 teaspoon Dijon mustard (optional, but adds nice tang)
  7. 1/2 teaspoon garlic powder
  8. 1/2 teaspoon ground ginger
Instructions:
1. In a small bowl, mix all ingredients together until smooth.
2. Taste and adjust sweetness, tanginess, or saltiness as you prefer.
3. Let it sit for at least 10-15 minutes so the flavors meld.
4. Serve with tonkatsu (breaded pork cutlet), chicken katsu, or even as a dip for fries or nuggets!

Other information: 
Is it tonkatsu or katsu?
Tonkatsu (Japanese Breaded Pork Cutlets)
The simplest phonetic translation of "cutlet" to Japanese vocalizations is katsuretsu [カ ツ レ ツ], which in turn is shortened to katsu[かつ カツ]. Add ton—the Sino-Japanese word for "pork"—to the front of that and you've got tonkatsu, or breaded fried pork cutlets (not to be confused with tonkotsu, which is pork-based ramen broth).

1. How to Butterfly a Chicken Breast in 3 Simple Steps [ has video]
The culinary term "to butterfly" means splitting a food, almost—but not completely—through. It's a technique used for everything from shrimp to turkey breast. The two halves are then opened up so they resemble a butterfly shape. With a chicken breast, it's more like cutting the chicken breast horizontally so it opens up like a book.
 
What You Need:
  • Cutting board: Use a cutting board reserved for raw meat.
  • Sharp knife: A boning knife is ideal—it has a slightly flexible, skinny blade. But we often use a chef's knife, too.
  • Meat mallet: If you want to pound the meat flat, you'll also need a meat mallet. 

2. How to Spatchcock a Chicken in 4 Easy Steps
https://www.marthastewart.com/8305039/how-to-spatchcock-chicken 

3. 10 of Our Best Chicken Breast Recipes to Make for Dinner Tonight

4. Walnut-Stuffed Chicken Roulades

5. How to Bake Chicken Breasts So They’re Juicy and Delicious Every Time
BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!

400, 375,????   350, 160 (not 
Pan 
9-by-13-inch glass or ceramic baking dish rather than a roasting pan or rimmed sheet pan


2.  Chicken Teriyaki
Cost of this Menu:
Ingredients:
8oz, skinless chicken thighs    $0.78lbs
1/4 cup soy sauce                    $2.28 Gal 
1/4 cup (brown/white sugar white as an alternative sweetener)   3.29 - 5lbs
2 tablespoons rice vinegar (for a touch of tang)   $2.50 Gal
1 tablespoon sake (optional)  $3.68 gal
1 tablespoon vegetable oil  $2.50 gal
1oz cloves garlic, minced   $0.65oz
1 teaspoon grated ginger    $0.78 oz
Large sliced green bell pepper or red bell peppers, yellow onions,
pineapple Optional - Omit Costing
Sesame seeds and chopped green onions for garnish (optional) - Omit Costing
Instructions:
1. Prepare the Sauce:
In a bowl, mix soy sauce, honey (or brown sugar), rice vinegar, sake (if using), garlic, and ginger until well combined.
2. Marinate the Chicken:
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the teriyaki sauce over the chicken and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. Reserve the other half of the sauce for later.
3. Cook the Chicken:
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add to the skillet. Cook until the chicken is browned on both sides and cooked through, about 6-8 minutes per side.
4. Glaze the Chicken:
Pour the reserved teriyaki sauce into the skillet with the chicken. Cook, turning the chicken to coat it with the sauce, until the sauce thickens and forms a glaze, about 2-3 minutes.
5. Serve:
Slice the chicken and drizzle with any remaining sauce from the skillet. Garnish with sesame seeds and chopped green onions, if desired. Enjoy your Teriyaki chicken with some steamed rice and your favorite vegetables.


==Other information ====
Poultry Production from Start to Finish  (26 minutes)

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