This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side.
Serve with steamed brown rice or buckwheat soba noodles to round out the meal.
Pound with the smooth side of a meat mallet or heavy skillet to about 1/4-inch thickness.
Sprinkle with salt and pepper.
Place flour, egg and panko in three separate shallow dishes.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add half the chicken, reduce heat to medium and cook until golden, 3 to 4 minutes.
Turn the chicken over and swirl in 1 tablespoon oil.
Continue cooking until golden brown on the second side and cooked through, 3 to 4 minutes more.
Transfer the chicken to a plate and tent with foil.
Repeat with the remaining chicken and 2 tablespoons oil.
Wipe out the pan.
Heat the remaining 1 tablespoon oil in the pan over medium heat.
Add scallions and ginger and cook, stirring, for 30 seconds.
Combine mayonnaise, soy sauce, vinegar and sugar in a medium bowl.
Add the cabbage mixture and toss until well combined.
Slice the chicken and serve with the slaw.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
