Joined: Feb 15, 2003
From: San Diego, Ca.
|Posted: 2004-08-27 12:03 pm  Permalink|
Chicken Katsu is just Fried Chicken: Skinless, Boneless pieces of chicken (breasts or thighs according to your taste) are dredged in seasoned flour, drenched in egg wash, rolled in Panko (Japanese bread crumbs), and fried in hot oil. Sometimes the chicken is marinaded first, usually in a mixture of Sake, Shoyu, sugar & ginger, but most places don't.
If Fried Chicken is still red or bloddy looking it's because there's still blood in the chicken meat. This happens most often in dark meat or white meat with the bones still attached. It could also mean that the cook took the chicken out of the oil early to keep it from getting greasy.
This should be OK, but if the chicken looks or tastes underdone, or if the texture feels a little underdone, you may want the cook to throw the chicken into a hot oven for a couple of minutes to make certain it's cooked all the way through.
Rev. Dr. Frederick J. Freelance, Ph.D., Th.D., D.F.S