Name: C Food & Moods JAPANESE CAESAR'S Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs soy sauce; 1 tbs mirin; 1 tsp garlic, minced; 1 tsp ginger, grated; 1 cup cornstarch; 0.5 cup all-purpose flour; 1 unit egg, beaten; 1 cup neutral oil for frying (vegetable or canola); 0.5 tsp salt; 0.25 tsp black pepper; 2 heads baby gem lettuce (or small romaine hearts); 0.5 cup shaved parmesan; 2 stalks scallions, thinly sliced; 1 tsp toasted sesame seeds; 0.5 cup mayonnaise (preferably Japanese mayo like Kewpie); 1 tsp anchovy paste; 0.5 tsp grated garlic; 1 tsp rice vinegar; 1 tsp soy sauce; 1 tbs lemon juice; 2 tbs dashi or water; 0.25 tsp freshly ground black pepper; 4 slices bacon; 1 tbs rice vinegar; 0.5 tsp sesame oil; 0.5 tsp honey; 2 tbs olive oil; 0.25 tsp black pepper; 0.5 cup panko breadcrumbs

Method

Crispy Chicken

Marinate

Slice chicken thighs into 1/2-inch strips. Combine soy sauce, mirin, minced garlic, and grated ginger in a bowl. Add chicken, mix to coat, and let marinate 15–30 minutes in the refrigerator.

Breading

Set up three shallow bowls: beaten egg; cornstarch mixed with flour, salt, and pepper; and reserved cornstarch (if you want extra crispness) or more flour. Dredge each chicken strip first in the dry mixture, then dip into beaten egg, then back into the dry mixture to form a thick coating. Press gently so the coating adheres.

Fry

Heat neutral oil in a skillet to 350°F (175°C) or until a small piece of bread sizzles and browns in about 40–50 seconds. Fry chicken strips in batches, without crowding, 3–4 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (200°F/95°C) if needed.

Panko Croutons

In a small skillet, melt butter over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Remove from heat and set aside to cool.

Bacon Vinaigrette

Cook Bacon

Chop bacon into 1/2-inch pieces. Cook in a skillet over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and reserve the rendered fat in the pan. Leave about 1 teaspoon of fat in the pan; discard excess or save for another use.

Emulsify

To the reserved bacon fat over low heat, whisk in rice vinegar, sesame oil, honey, and olive oil. Stir until emulsified and slightly thickened, about 30–45 seconds. Remove from heat, stir in cooked bacon pieces and black pepper. Allow to cool slightly (vinaigrette will flavor the salad and add smoky-salty notes).

Japanese-style Caesar Dressing

In a small bowl, whisk together mayonnaise, anchovy paste, grated garlic, rice vinegar, soy sauce, lemon juice, and dashi (or water) until smooth. Season with freshly ground black pepper. Taste and adjust seasoning: more lemon for brightness, more dashi for umami, or a touch more mayo for creaminess. Keep chilled until assembly.

Salad Assembly

Halve the baby gem lettuce lengthwise, rinse, and spin dry. Arrange lettuce halves on two plates (serves 2). Drizzle about half of the Japanese-style Caesar dressing evenly over the lettuce (use more or less to taste).

Slice or arrange the warm crispy chicken strips over the dressed lettuce. Scatter shaved parmesan and sliced scallions across the salad.

Spoon the bacon vinaigrette (including the crisp bacon pieces) sparingly over the top to add smoky vinegar notes — use about half of the vinaigrette across both salads, saving any extra for another use.

Finish with toasted panko croutons and a light sprinkle of toasted sesame seeds. Serve immediately with lemon wedges on the side to squeeze if desired.

Japanese Caesar's Recipe