If you have younger children, you can also cut the chicken into bite-size pieces. We call this cutting technique Kannon Biraki (観音開き). When you open the breast, it has two matching sides, resembling a butterfly.įor Japanese cooking, we butterfly it to the left and right sides to make it even, similar to a French door. Therefore, we butterfly the chicken breast by splitting it horizontally, stopping before you cut all the way through it, and opening it like a book. The thickest part of a chicken breast can be close to 1 inch (2.5 cm) thick and it is very hard to cook through. 6 Important Tips for Making Chicken Katsu Tip #1: Butterfly the chicken
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |