Chicken Katsu with Hoisin Glazed Pineapple, Sushi Rice and Coleslaw
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I have one shot. My husband is fully vaccinated. I want to getaway. I want a pineapple margarita in my hand and turquoise waves and white sand between my toes. Don’t you?
I dream of a trip to Hawaii, I picture us strolling along, safe and happy and normal. I glance at ticket prices. I remember CDC Director Rochelle Walensky’s emotional plea to please hold on a little longer. I remember all of those who are struggling to get vaccinated and the deep inequity this pandemic has laid bare. I remember that there were over 450,000 cases of COVID in America reported last week. I remember that so many p
3 eggs
Vegetable oil
Approximately 6 boneless skinless chicken thighs ( A little more or a little less is okay, about 2 pounds)
Salt to taste
Japanese BBQ sauce to serve
Add about a quarter cup of sesame oil to the pan, enough to coat it about half an inch thick. Bring the oil to a smoking heat - test with a single panko crumb that it will sizzle. Add the panko and fry until lightly brown and toasted, stirring regularly to avoid burning. Season and set aside.
Whisk together soy sauce, eggs, ginger, and mayo. Add chicken thighs and let marinate for ten minutes. Preheat the oven to 425. Add a thick layer of oil, about half a cup, to two baking sheets. Coat the chicken in crumbs on both sides, patting down to ensure every last crumb sticks. Bake for 20 minutes. Cool slightly and then slice to serve.