Chicken Katsu (Japanese Breaded Chicken)

Here is a first! I have never made fried chicken before. It has always made me nervous. Worries about greasy meat, dried out insides, the coating not staying as I fry it, not cooking the chicken all the way through and yet burning the coating…it just seemed too difficult. Then I came across a recipe which takes fried chicken leftovers and remakes it, embracing the way the coating gets a bit soggy in leftover form, and it keeps the leftover chicken from being dry. Since K doesn’t always enjoy leftovers, I figured this was a way of making one thing, and then being able to enjoy it a different way that was still fairly simple. Plus, he loves fried chicken and rice.

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Salt and Pepper Oven-Fried Chicken

When I made this, my husband was so excited. He saw chips, chicken, and potatoes. It was enough to make him forget about the leeks for a few minutes. He told me that this recipe absolutely had to be made again and posted to the blog. Well, I guess his wish is my command for this one! I enjoyed it, too. The chips give a nice crunchy fried effect. I probably should have crushed mine more so that they could have stuck better, but I was a little impatient and hungry. So, next time. I enjoyed the thighs the best, but the chicken breasts were also decent. You could even use drumsticks with this recipe. Just be sure to cook the parts separately so that you can cook them just to their temperature and not longer (especially for the breast meat).

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Fried Rice

My husband’s family is Chinese, which means that he often cooks family dishes for us that he’s learned.  When you make rice often enough, you end up with leftovers that could make another meal.  And in fact, they do!

Fried rice is a great way to reuse old rice in a tasty way that’s also quick.

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