Original: English

Sauce Chicken Cutlet Rice Bowl

Chicken breast cutlets are easy to make in a frying pan, and are simple to prepare and turn out juicy. Tossed in a special sauce and served as a sauce cutlet rice bowl, this is an exquisite dish that will make you want to eat more rice. Try this foolproof pan-fried chicken cutlet using low-carb, high-protein chicken breast!

📖Cooking Basics

dry（tantanmen）

Steps

In a bowl, combine 1 tbsp mayonnaise, 4 tbsp water, and 4 tbsp all-purpose flour. Mix well until no lumps remain to make the batter.
🕒 00:53
Place a generous amount of all-purpose flour (approx. 4 tbsp) into a resealable plastic bag. [This is the trick!] Using plenty of flour prevents uneven coating with the batter, making the breading stick better.
🕒 02:13
Pour a generous amount of panko breadcrumbs into a shallow dish. [This is the trick!] Having plenty of panko ensures a crisp coating without sogginess. Fine panko, not coarse, is recommended.
🕒 03:26
In a separate bowl, combine 3 tbsp Worcestershire sauce, 1 tbsp ketchup, 1.5 tbsp mirin (Sweet Rice Wine), and 1 tsp soy sauce. Mix well to create the sauce.
🕒 04:04
On the 4-5 pieces of chicken breast, make a cut along the white tendons with a knife and slice them off. Use scissors if the tendons are tough.
🕒 05:19
Cut about halfway into the thicker part of the chicken breast.
🕒 06:12
Sprinkle salt to taste on both sides of the chicken breast and lightly rub it in.
🕒 06:54
Lay out plastic wrap on a cutting board and place the chicken breast on it.
🕒 07:33
Flatten the chicken breast by pounding it with a bottle or similar object. [This is the trick!] Flattening it helps it cook through quickly and breaks down the fibers, making it tender. The dusting flour and batter help retain moisture, preventing dryness.
🕒 07:43
Place the flattened chicken breast into the plastic bag with the dusting flour. Tie the bag shut, inflate it with air, and shake gently to coat the chicken evenly with flour. Only put the amount you plan to fry into the bag just before frying. [This is the trick!] The ideal is a thin, even coating of dusting flour. Shake off any excess flour.
🕒 09:15
Add a generous amount of oil for frying to the frying pan and spread it evenly.
🕒 10:12
Arrange the dusting flour, batter, panko breadcrumbs, and the oiled frying pan on your work surface.
🕒 11:13
Shake off excess dusting flour from the coated chicken breast, then generously dip it into the batter.
🕒 12:05
Place the battered chicken breast, one at a time, into the panko breadcrumbs. Cover the chicken with more panko from above and gently pat it down to ensure the entire piece is coated. [This is the trick!] Covering the chicken with panko before patting prevents your hands from getting messy and ensures an even coating. Shake off any excess panko.
🕒 14:00
Place the breaded chicken breast into the oiled frying pan. Start heating the pan over medium heat.
🕒 14:51
Pan-fry for 2-3 minutes over medium-low heat until the surface is golden brown.
🕒 16:57
Flip the chicken and fry the other side until golden brown. Add more oil as needed if it runs low.
🕒 18:42
Repeat this process, flipping occasionally, until both sides are a beautiful golden brown. [This is the trick!] Starting to fry from when the oil is cool and frying gently with just enough oil to coat the pan results in a crispy and juicy cutlet.
🕒 19:23
Place the fried cutlets on a wire rack with a tray underneath. Lean them at an angle to drain excess oil thoroughly. [This is the trick!] Thoroughly draining the oil makes the texture light and crispy, and removes any greasiness.
🕒 20:02
Serve rice in a bowl and top with shredded nori seaweed.
🕒 21:49
Pile a generous amount of shredded cabbage on top. [This is the trick!] Soaking shredded cabbage in water for about 10 minutes and then draining it removes any grassy smell.
🕒 22:12
Fully coat the fried cutlets in the sauce, then lightly drain any excess sauce before placing them on top of the rice.
🕒 22:45
Serve with wasabi on the side, if desired.
🕒 23:25