A Korean version of a Japanese dish,
Degree of Difficulty
Degree of Difficulty: Easy
boneless skinless chicken thighs or 4 half breasts (approximately 3lb)
corn or potato starch
cloves fresh garlic
oil for frying (about 1 cup)
3 or 4
Korean (jadu 자두) or Japanese (Suomomo 李 or 酸桃, or すもも, or スモモ) plums, Seeded
honey, brown sugar, or sugar
rice or white vinegar
rice cooking wine or mirin
cornstarch (if needed)
medium green cabbage
mirin or rice wine (substitute: dry sherry mixed with 1/4 teaspoon sugar)
Remove peel and seed from the plum, then either force the fruit through a strainer, or add fruit and liquids to a blender and blend until smooth.
Combine all ingredients (except cornstarch) in a sauce pan and gently heat to a simmer over low heat.
Cook for one minute at a slow simmer, adding cornstarch (mix with water to create a slurry) if needed to thicken the sauce.
Remove from heat and let cool.
Shred the cabbage into fine, long shreds.
Place shredded cabbage into a mixing bowl.
Combine other ingredients in a small bowl and mix well.
Drizzle seasoned mix over the cabbage and toss.
Let stand in refrigerator until just before serving time.
Toss again before serving, transfer to a colander, and drain excess liquid.
Trim any excess fat from meat.
For very thick cuts slice the thigh or breast in half, stopping the cut about 1/4 inch before slicing completely through the meat, then open.
Using the back edge of a heavy knife, or a tenderizing hammer, pound the meat down to about 1/4 inch thickness.
Lightly salt and pepper each side of the cutlets.
Fine chop the garlic cloves (very fine), then place evenly on the top side of the meat. Use the back edge of the knife (or smooth side of hammer) and LIGHTLY pound garlic into the meat.
Let stand ten minutes.
Place starch and panko into separate plates (large enough to hold one cutlet).
Beat eggs in a flat bowl (large enough to dip one cutlet).
Arrange containers: Starch – eggs – panko.
Heat a pan with 1/4 inch neutral flavored oil over high heat.
Dredge a cutlet through the starch, coating both sides, then dip in egg, and finally dredge through Panko – evenly coating both sides.
Place coated cutlet in hot pan and cook one to two minutes per side, until medium to dark golden brown.
Repeat with each cutlet.
Place an equal amount of seasoned cabbage on each of four plates.
Slice each cutlet into strips and place on top of the cabbage.
Serve with white or jasmine rice and dipping sauce.