By Braddah Lance
At a recent bbq, I tried my hand at making "kal-bi" chicken. Let's just say dat it tasted like....... chicken. I know da marinade is ono (it's anoddah secret kine recipe) but I was really disappointed dat da chicken just tasted blah. It's hard to bbq boneless, skinless chicken but it's especially hard to marinate as it doesn't "soak in" like those with skin or breaded and deep fried. Although I have tasted oddahs wea it had "juices" with every bite.
Wassup Wit Dat!
Actually, how they do dat?
I've been jonesing for some ono kine chicken katsu and haven't found a place dat does it "right". There's just something about how people bread it or fry it in "seasoned" oil but there are only two places dat I can honestly say I've enjoyed their katsu. Da first was Jumbo's but they not around any more. Their breading was real compact and not flakey but their sauce was da kickah! It was one of those sauces dat you would actually drench da katsu in cause it was dat ono.
Then there's Grace's but kinda different there. It has to be chicken katsu gravy all ovah AND da katsu sauce on da side. I have to admit though with da gravy all ovah, their breading gets all mushy wea you take one bite and da skin part totally comes off and 'den you feel kinda sick just eating "skin".
Who's got da best chicken katsu? Do you do gravy all or just da katsu sauce? Got any marinade tricks?