Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Wednesday, February 27, 2013

Katsu Mustard Chicken

Technically, this isn’t really katsu chicken.  The binding on katsu chicken is egg not mustard.  However, it is often served with mustard, so I am just skipping a step.  This tastes great and is enough like katsu chicken for rock-n-roll.

Servings: 4-6
Time:  Prep: 20 minutes   Cooking:  10-15 minutes
Hardware:  A cutting board and knife, measuring spoons and cups, 3 shallow bowls, a fork, a whisk, a paper towel covered plate, a deep skillet, and tongs

  • 1 1b boneless skinless chicken breast-sliced very thin
  • ½ cup Dijon mustard
  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons powdered ginger
  • ¼ teaspoon nutmeg
  • 1 cup flour
  • 2 cups panko bread crumbs
  • 1 tablespoon sesame seeds
  • oil for frying
Katsu Mustard Chicken

  1. Rinse the chicken in clean water and pat dry.  Cut into wide strips.
  2. In one bowl, whisk the Dijon mustard, soy sauce, garlic powder, ginger, and nutmeg together until completely blended.
  3. Put the flour in the second bowl.
  4. In the last bowl, toss together the panko and the sesame seeds.
  5. Heat the oil on medium high.
  6. Dip the chicken into the flour and shake to remove the excess.  Dip the floured chicken into the mustard and then press it into the panko to  ensure it is covered.  Make sure to press down so that the panko sticks.
  7. Fry the chicken for 4-5 minutes per side, or until golden brown.  Don’t crowd the chicken.  You may need to cook it in batches.
  8. Remove the chicken to the plate.  You can keep it warm in the oven on the lowest setting, while finishing up.

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