Heeelp, I can't moove! So full! Today I got brunch with Iris and Blase at New World Mall in Flushing. The neighborhood, deep in Queens, the last stop on the 7 train, contains NYC's bigger, better Chinatown and Koreatown. New Yorkers know that you head out there to do things like shop for sushi-grade fish, go to Spa Castle, and, of course, get dim sum on a Sunday.
Iris had a plan, seeing as visiting the New World Mall food court was part of her #QueensBucketList, or her plan to eat her way through Queens' best restaurants. (That donut fiasco was part of her previous endeavor, #donutbucketlist.) She sent me her list ahead of time, which included every cuisine you could possibly imagine--Queens is a diverse place. But out of Filipino, Guyanese, Mexican, Greek, Quebecois... I chose the Flushing food court adventure.
And I'm sooo glad I did. Not only did we have soup dumplings, other dumplings, pork buns, hand-pulled noodles, Taiwanese taro treats, salted duck, takoyaki, rice balls, and a crepe filled with ice cream, but it also reinvigorated my love for cooking Chinese and Japanese food at home. I know I can get carried away with the Korean stuff, but oof. I forgot how much I loooove pork buns. And don't even get me started on Japanese food in general. One day I hope I'm lucky enough to immerse myself in the country that invented karaoke and takes mayonnaise as seriously as I do.
Inspired, and with a haul of goodies from the Korean supermarket I visited on my way home, I cooked up some chicken katsu! I love katsu because you can make it today--it tastes incredible hot and right from the fryer--or you can stuff it between fluffy white bread and have a perfect lil sammy for lunch tomorrow!
Chicken Katsu with Cabbage Slaw
- 3 boneless, skinless chicken breasts
- 2 eggs
- 3/4 cup panko
- 1/2 cup flour
- 1 1/2 cups vegetable oil
- 4 cups shredded cabbage
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 1/2 Tbsp rice vinegar
- katsu sauce
- Place chicken breasts between two pieces of parchment or wax paper. Using a heavy pan, rolling pin, or meat tenderizer, pound out chicken until about 3/4 inch thick.
- Preheat oven to 350 degrees. Whisk eggs and set aside in a shallow bowl. Place flour in another bowl, season with salt, and stir. Do the same with panko. Dredge chicken in flour, then egg, then panko. Set chicken breast aside on a baking sheet.
- Pour oil in a heavy-bottomed or cast iron skillet. Heat to 350 degrees. Then cook chicken breasts, one or two at a time, about 3 or 4 minutes on each side, until browned. Remove chicken from oil and place back on baking sheet.
- Bake chicken a few minutes longer, until cooked through.
- Place cabbage in a large bowl and toss with soy sauce, sesame oil, and rice vinegar.
- Slice chicken breasts into strips and drizzle with okonomi sauce, to taste. Serve with cabbage slaw on the side!