Crispy Chicken Kushikatsu | Japanese Street Food Skewers
(0)
25 min
Quick
Sezamo
Frigărui delicioase din pulpă fragedă de pui în crustă ultra-crocantă de pesmet japonez Panko, servite cu sos autentic Kushikatsu din Osaka, varză proaspătă fin feliată și lămâie. Street food japonez emblematic, gata în 25 de minute!
Preparation method
Preparing the chicken skewers
Cut the boneless chicken thighs into uniform cubes of about 2.5-3 cm to ensure even cooking.
Season the meat pieces with table salt and ground black pepper on all sides. Thread 4-5 pieces of meat onto short bamboo skewers (recommended to soak them in water for 15 minutes beforehand to prevent burning).
Crispy Panko coating
Prepare three bowls for breading: place the type 000 white wheat flour in the first, beat the chicken eggs well in the second, and pour the airy Panko breadcrumbs into the third.
Chef's tip
Osaka's golden rule: In traditional Shinsekai Kushikatsu bars, there is a strict 'No double dipping' rule – the skewer is dipped only once into the communal sauce to maintain its freshness!
The fresh cabbage served on the side is not just a garnish: in Japanese culinary tradition, raw cabbage aids the digestion of deep-fried dishes and provides a fresh, refreshing contrast between skewers.
27 min
Under an hour
