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Chef S made crispy chicken sandwich with homemade Japanese tartar sauce for dinner yesterday. This is both a time-consuming and messy dinner to prep as it involves deep-frying the chicken breast (coated with panko crumbs) and making the Japanese tartar sauce.
Chef S started prepping the chicken a day earlier by brining the chicken breast. Brining keeps the chicken meat incredibly moist while adding an excellent flavour. It’s a bit more labour intensive than a simple spice rub, but it’s worth the effort for that extra special chicken dinner. Brining is basically soaking meat in a salt water solution, but the flavour doesn’t stop at just salt. And even though breast meat was used, the meat wasn’t dry at all.
Lately I’ve been buying a lot more chicken breast than other parts as breast meat is healthier and has lower calories.
The bread is homemade by the mil.
This is quite a labor-intensive meal and both Chef S and Cass worked together to dish out a pretty impressive and yummy dinner for us.
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