This easy recipe with tonkatsu sauce,
made of malt vinegar, yeast, and fruit
and vegetable purées, may be your
new favorite way to eat fried chicken.
Makes
Makes 4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Season chicken with 1 teaspoon
salt and ½ teaspoon pepper.
Place eggs in a shallow dish. In
another shallow dish, stir together
bread crumbs, ½ teaspoon salt,
and ¼ teaspoon pepper. Dredge
chicken in eggs, letting excess drip
off. Gently press into bread crumbs
mixture, shaking off excess.
Pour oil to a depth of ¼ inch in
a large saucepan, and heat over
medium heat until an instant
read thermometer registers 350°.
Working in batches, add chicken;
fry until golden brown and an
instant-read thermometer inserted
in thickest portion registers 165°, 3 to
5 minutes, turning halfway through
frying. Let drain on paper towels.
Heat oil in another large saucepan
over medium-high heat. Add chard,
remaining 1 teaspoon salt, and
remaining ½ teaspoon pepper;
cook, stirring occasionally, until
wilted, about 3 minutes. Serve
chicken with chard.
Drizzle with
tonkatsu sauce.
