LCBO Food & Drink Holiday 2022

Katsu is the Japanese word for cutlet, which usually means pork or chicken dredged in panko bread crumbs. This version uses desiccated coconut to coat, which gives it a tropical flavour. Tonkatsu sauce, a Japanese barbecue-type sauce, delivers a sweet-savoury hit, while finely shredded cabbage brings its fresh crunch. Pro tip: Soaking shredded cabbage in ice water makes it extra crunchy. TONKATSU SAUCE 1/2 cup (125 mL) ketchup 2 tbsp (30 mL) Worcestershire sauce 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) fancy molasses COCONUT CHICKEN KATSU 8 boneless, skinless chicken thighs Salt to taste 1/2 cup (125 mL) all-purpose flour 3 large eggs, beaten 2 cups (500 mL) unsweetened medium desiccated coconut 2 cups (500 mL) vegetable oil Flaky sea salt to taste Steamed rice, finely sliced green cabbage and lemon wedges for serving 1. For the tonkatsu sauce, whisk ingredients in small bowl until combined. (Sauce will keep, covered and refrigerated, up to 1 month.) 2. For the chicken katsu, place a piece of plastic wrap on a large cutting board, top with four chicken thighs. Cover with another sheet of plastic wrap. Gently pound chicken with a meat mallet or heavy-bottom pot, until it’s about 1/2 -inch (2-cm) thick. Transfer to a baking sheet. Repeat with remaining thighs. Season with salt. 3. Place flour, beaten eggs and coconut into three separate shallow bowls or pie plates. Coconut Chicken Katsu

over medium heat to 350°F (177°C). Working two at a time, fry chicken until golden brown, 1 to 2 minutes per side. Place on rack and sprinkle with flaky salt. When chicken is all browned, bake until cooked through, 3 to 4 minutes. Slice chicken pieces into 1/2 -inch (1-cm) strips. Drizzle with tonkatsu sauce. Serve with rice, sliced cabbage and lemon wedges.

Working one at a time, dredge chicken in flour, shaking off excess. Dip into egg, letting excess drip off. Finally, dredge in coconut. Place coated chicken on baking sheet. 4. Preheat oven to 350°F (177°C). Place a wire rack over a rimmed baking sheet.

[ WHAT TO SERVE ] Cowbell Brewing Co. Shindig Huron County Lager LCBO 576900, 473 mL, $3.35 This lager is perfect for such a flavourful recipe. Citrus and bread notes match the dish’s ingredients, while the beer’s carbonation enlivens your palate, connecting the pairing.

5. Place vegetable oil in a large, deep skillet or Dutch oven. Heat

Serves 4

FOOD & DRINK HOLIDAY 2022 75