For those who know me know that I could befriend a rock. This comes in handy many times. Times like being at the fiances work events, living in countries where English is very much a second, third or fourth language, when I need extra help in hardware shops, receiving staff discount when I don’t even work there. You get my drift. There are two scenarios when my rock ability is the worst. Planes and Ubers.
Planes. Don’t talk to me. This is not a friend making exercise. I want to pretend like I am in business class, there are no babies crying and my food isn’t made from powder. And you, 34B are not helping the situation. At all.
Ubers. I can handle a little chit chat maybe twice or three times during our journey but thats where it ends. Reason? Look at your GPS please. This is Malaysia where U-Turns are impossible and traffic is insane and I am getting hangry. Plus, I really want to see what’s been happening on Instagram in the last 10 minutes.
Probably Katsu and Oreo ice-cream are the only things going to make me feel better.
1 chicken breast per person
1tsp ginger chopped finely
1tsp garlic chopped finely
1 red chilli chopped finely
3tbs soy sauce
1 cup plain flour
Salt and pepper
2 cups panko crumbs
Oil for frying
Bull-dog Tonkatsu sauce
Rice to serve
Note: Panko crumbs, Kewpie and Bull-Dog Tonkatsu sauce can be found in the Japanese section of your supermarket. Alternatives can be bread crumbs, Japanese style mayonnaise or any tonkatsu sauce.
Place your chicken breasts in-between two sheets of baking paper and bash with a heavy pan until flattened. In a bowl combine the chicken, ginger, garlic, chilli and soy sauce and marinade for around 20 minutes. During this time, cook your rice.
Using a fork whisk the eggs together in a bowl and set aside. In a similar bowl combine the plain flour with salt and pepper and get your panko crumb ready to crumb.
To crumb, place your chicken in the flour, then egg and followed with the panko. Make sure at each stage the chicken if fully coated.
Heat your oil in a non-stick fry pan over a medium heat. Shallow fry your chicken for around 2 minutes on each side or until firm and golden.
Pour the Tonkatsu sauce over your chicken and plop a little Kewpie on the side of your dish. I stir fried a little carrot, cabbage and bean sprouts to go with mine. Any veg will help balance the dish.