Aki was determined to make panko crusted fried chicken. She started by salting the breasts and letting them air dry overnight in the refrigerator. The following day she dredged the chicken in seasoned flour, soy and mirin enriched eggs, and then dredged them in panko bread crumbs. She refrigerated the breasts overnight to allow the breading to hydrate and adhere. It also gave more time for the salt to penetrate the meat. Just before dinner, she shallow fried the chicken. The crust was elegantly thin and delicately crispy. It had a refinement that I don't often see in fried chicken. Her fried chicken is completely unlike my fried chicken, and both of our chickens are always evolving according to taste and mood.
Years Past
June 19, 2005
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