By Food & Wine
These deliciously crispy egg-and-panko-coated chicken cutlets from L.A. chef Roy Choi take only 30 minutes to prepare. Quick Chicken Recipes
© Con Poulos Chicken Katsu
8 skinless, boneless chicken thighs (about 6 ounces each)
1 cup all-purpose flour
3 large eggs, lightly beaten with 3 tablespoons of water
3 cups panko bread crumbs
3 cups vegetable oil
Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving
1. Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper-lined baking sheet. Repeat with the remaining chicken.
2. Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.
Notes Tonkatsu sauce is a sweet, thick Japanese barbecue sauce. It's available in the Asian section of most supermarkets.
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My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an