I really appreciate the tips you give, such as using a sieve to control the amount of flour being added. Of course, the visuals of each step are super useful, too! And I just love how careful you are about handling meat! It shows people how to handle food safely. Your videos are great! And no, I don't drink cocktails with whiskey. I prefer vodka tonics and brandy.
Made this tonight and it was so delicious! Your method is so much better than what I used to do, and very close to a tonkatsu restaurant in Japan. To make chicken katsu is it all the same? Do you use white or dark meat?
Oh! Thank you for trying my recipe! I am so glad you liked it :D For the chicken, I think you can use the same method. And, I always use dark meat (chicken thigh) for chicken katsu. I've never know about the words: white/dark meat. Are they used for all kinds of chicken?
White is breast and wing. Dark is thigh and drumstick(leg). Turkey has dark and white too. That's what we call the parts in English. If you go to a chicken restaurant you can order by saying dark or white.
I often use only flour and water to make batter. The panko will stick better and the oil won't bubble when we fried the pork. After i use batter and panko, put the pork at the chiller for 1/2 hour. It will make panko doesn't fall when we fried the pork
Thanks - batter insted of just eggs - I'll try this the next time - looks delish. I love a good highball - now-a-days it is how I consume almost all of my Whiskey. If it is good enough for Dino and Winston, it is good enough for me :o)
