This past Thursday, after a nice snow day at home, I tried out another new recipe that was faintly reminiscent of Japanese Fried Chicken, which I've made a few times (using previous recipes in earlier issues of the same magazine). That sauce was more involved but it was pretty incredible. The chicken sautéed up juicy but with a nice crisp coating that was flavorful. Jasmine rice served as the bed underneath.
"Sesame-Crusted Cutlets with Vietnamese Caramel Sauce," in Cuisine at Home, Issue 109, January/February 2015, p. 22-23.
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