I needed something quick for dinner last night, and so created this on-the-spot -- inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!
We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.
This is my absolute favorite Japanese food. (What's not to like? It's fried!) I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores in the Asian foods section. Serve on a bed of shredded cabbage, for presentation. Serve with TONKATSU Sauce (the database won't let me add this as an ingredient).
This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.
Found this recipe in "The Metro St. Louis Guide to Smart Parenting" as a kid-friendly healthy recipe. Very simple and very tasty! The sauce rEALLY makes the recipe! The soy and panko give a nice twist to the familiar boring tuna cakes of yesteryear. Can be used as a main dish or as an appetizer. NOTE: Due to the concensus of reviewers, I have decreased the original 1/4 cup soy sauce to 1.5 tablespoons.
This is one of my sister's favourites, made this as one of the dishes for my sisters birthday the other night, she absolutely loves these. This is a great party food, or a Sunday snack food when your chilling out watching your team play. It is also a good recipe, as this can be made ahead of time and just reheated in the microwave before serving.
As many recipes are created, this one was a recipe inspired by another recipe. I was reading some cooking magazine where they added cooked cut up bacon to ground beef to make bacon burgers. I said to myself, what's better than bacon burgers? Well bacon cheeseburgers of course. This recipe is the base and can be doubled, tripled, etc. I usually do 4-5 lbs and freeze them all individually for later use.