Recipe

Japanese Chicken Recipe


Japanese Chicken Recipe Chefmeow / All my dishes
4 months, 3 weeks ago
JAPANESE CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Malta Estate in Bedford, Texas in 1991.
Prep:10m Cook:30m Servings:4

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Ingredients
  • 1 pound boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons flour
  • 1 whole egg
  • 1 egg white
  • 1 cup Japanese bread crumbs
  • 1 tablespoon canola oil
  • 3 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons honey mustard
  • 1 tablespoon rice vinegar

Directions
  1. Lay one thigh at a time flat on piece of plastic wrap with smooth skin facing up.
  2. Place another piece of plastic wrap on top and pound the chicken to an even 1/4" thickness.
  3. When all chicken is pounded cut each thigh into 3 pieces then sprinkle with salt and pepper.
  4. Dredge each piece in flour.
  5. Combine egg and egg white in a bowl then beat lightly with a fork.
  6. Dip each thigh in egg and allow excess to drip off then dredge in crumbs.
  7. Heat oil in large nonstick skillet over medium high then add chicken and cook 3 minutes.
  8. Take pan away from stove and lightly coat tops of chicken with cooking spray.
  9. Turn the pieces over and cook another 3 minutes or until they are cooked through.
  10. Combine ketchup, Worcestershire sauce, soy sauce, mustard and rice vinegar in a bowl.
  11. Serve 3 of the chicken cutlets fanned on each plate and place a puddle of sauce at base of fan.

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Comments

dee 4 months, 2 weeks ago said:
Thanks for this recipe. I was in need of something new to do with some chicken thighs.


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