Torikatu with a side dish of rice

Description

And a bonus sauce "Teriyaki&am p;quot;. Torikatu - breaded chicken fillet in Japanese. A great, hearty dish, perfect for lovers of Japanese and European cuisine. Tender chicken breast combined with crisp breadcrumbs and coconut gives this dish a juicy, tender and a wonderful taste. Also offer You the recipe of teriyaki sauce without the starch.

Ingredients

Soy sauce

2 Tbsp
Vinegar

2 Tbsp
Chicken fillet

2 piece
Chicken egg

1 piece
Coconut shavings

4 Tbsp
Bread crumbs

4 Tbsp
Flour

4 Tbsp
Chili
Vegetable oil
Soy sauce

3 Tbsp
Brown sugar

1 Tbsp
Vinegar

3 Tbsp
Ginger

1 tsp
Miso paste

0.5 tsp
Sauce

0.5 tsp

Cooking

Prepare chicken - each piece cut in half, dry on paper towel.

Wrapped in plastic wrap, beats fillets on both sides,

Or use here such device - tenderiser. When applying it doesn't change the appearance of the meat piece, but due to the loosening connective fibres when cooked, the meat becomes soft and juicy.

Prepare the marinade : mix soy sauce, rice vinegar and chili (optional)

Marinade for chicken - a minimum of 15 minutes, I do it in the morning and in the evening continue to cook.

Boil some rice; rice varieties Kuban TM Mistral will take 25 minutes.

During this time, prepare the breading - equal proprie mix coconut and breadcrumbs,

Lightly whisk the egg.

Marinated chicken fillets should be wet paper towel

Roll fillets in flour.

Drop it in the egg

And then in mixture of coconut flakes and bread croutons.

Fry on both sides in a well-heated vegetable oil on medium heat for 2-3 minutes on each side - keep in mind that coconut darkens very quickly if the fire is strong. Oil should be enough, so it's best to fry in small containers.

Spread on paper towel to excess oil glass.

Prepare teriyaki sauce: in a saucepan mix soy sauce, sugar, rice vinegar and ground ginger. Put on medium heat, stir. When the sugar is completely dissolved, add miso paste and fish (oyster) sauce. Cook until thickened for 1-2 minutes.

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