Crispy Chicken Breast Fillets

April 5, 2004 | Purely experimental | Print This Post

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The chicken breast fillets were dredged in seasoned flour and sesame seeds, deep-fried in very hot oil until golden, then served with a salty-sweet sauce made by mixing hoisin sauce, light soy sauce, water and tapioca starch.

The least popular part of the chicken in my household is the breast. It is usually used for salads or pasta dishes. Yesterday, there were two whole chicken breasts in the freezer left over from Friday evening’s little dinner get-together with friends. I was wracking my brains for some way of serving them without anybody feeling kind of short-changed because lunch would be nothing but chicken breasts. I thought about Japanese tonkatsu and decided that what could be done with pork fillets could also be done with chicken breast fillets.

Did my family like it? Well, there were no leftovers.

As with any deep-fried dish, it is best to cook the fillets in plenty of smoking hot cooking oil, in batches, so that while the outside is cooked to a crisp, the inside remains moist.

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