Compilation: Best Chicken Recipes | Andrew Zimmern

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs add fiber while regular breadcrumbs are more economical.

dashi stock

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Homemade broth can be lower in sodium and cheaper than store-bought dashi.

Butterfly the chicken breast and cut it into two cutlets for smaller portions.

Place the chicken cutlets into a bag of seasoned flour and zip it closed, shaking to coat the chicken evenly.

Heat oil in a skillet to 375°F.

Dredge the chicken cutlets in egg and then coat with panko breadcrumbs, pressing the breadcrumbs onto the chicken.

Carefully place the chicken cutlets into the hot oil, laying them down away from you to avoid splatter.

Fry the chicken cutlets for about 5-6 minutes until cooked through and golden brown.

Remove the chicken from the oil and season with salt while still hot.

Slice the onions into 1/5 to 1/6 inch thick pieces.

In a 12-inch sauté pan, add a few tablespoons of the oil used for frying the chicken and heat it.

Add the sliced onions to the pan and caramelize them over medium-high heat, stirring occasionally until they develop color.

Once the onions are caramelized, add the liquid seasoning mixture of sugar, sake, mirin, soy sauce, and dashi to the pan.

Bring the mixture to a simmer and let it cook down until about 75% of the liquid evaporates, concentrating the flavors.

Taste the liquid to ensure it is balanced with sweetness and umami before proceeding.

Lay the fried chicken cutlets on top of the onions and pour the remaining egg mixture over the chicken.

Cover the pan and cook until the egg is just set, then serve over rice, garnished with sliced green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens