This is the follow-up post on my Taiwanese Crispy Chicken Addiction. In Part I, I shared my quick fix recipe, but when time allows, I would fry up a batch of my own chicken cutlets.

Taiwanese Crispy Chicken
2 Chicken breasts
2 egg
1 cup flour
2 tsp salt
1 tsp paprika
1 tsp five spice powder

Butterfly the chicken breasts.

In bowl, crack eggs, add 1 tsp salt, paprika and five spice powder and 2 tbsp water. Beat the eggs until mixed. In a separate bowl, mix flour with 1 tsp salt.

Soak the chicken breasts in the egg mixture. In a saucepan, heat enough canola oil to deep-dry the chicken cutlet (about 1 - 1.5 cup). Pull the chicken from the egg mixture and coat with flour. Return to egg mixture again before giving it a second coat of flour.

Deep fry in oil over medium high heat. Turn the chicken cutlet over after 3 minutes and allow to cook for another 2 minutes, or until cutlet is golden. Pull from pot and allow to rest on a sheet of paper towel.

Mix five spice powder, chilli powder, curry powder, salt and paprika in equal parts in a bowl. Sprinkle over cooked cutlet evenly before cutting it up into bite-sized pieces. A scissors works better than a knife here.












Be sure to check out my 5-minute Quickie Taiwanese Crispy Chicken Fix at My Taiwanese Crispy Chicken Addiction, Part I.

Korean barbecue never really caught my fancy until Oz Korean BBQ. When I first saw the place two years ago, the name made me wonder. Oz, as in slang for Australian? Oz the tv show? Dorothy's fantasy destination?

After about two weeks of guessing, I decided to find out. The moment I stepped in, I was immediately charmed. Dark wood furniture lined the room. The walls are painted with delicate pink cherry blossoms on golden branches, and accentuated with tiny pieces of Asian art. The air is thick with the smokey goodness of real-time grilling. I knew then that the food was going to be good, and I was right. That was two years ago. Since then, I have gone back many times over. On my first night, the server had to give me a crash course on how to enjoy Korean barbecue. Tonight, I knew what I was doing.

Dinner started off with an Asian slaw, made with thinly sliced green and red cabbages drizzled with a sweet wasabi dressing. And there are the panchans, a parade of side dishes. I have found over my different visits to Oz, they switch their panchans variety around and I don't always get the same panchans. Fortunately, they left the kimchee alone.

After taking our orders, our server turned on the electric grill in the middle of our table. It was heating even as we nibbled at our panchans. When our entrees arrived, the grill was finally ready to sizzle. Compared to the gas grills we had at on previous visits, the electric one took more time to heat up, but at least I didn't have to hurry and remove the cooked meats from the electric grill since they don't burn as quickly.

Next comes the the assembly, the best part.










I don't think the process needs describing. But the contrasting flavors, textures and temperatures of that self-assembled crispy lettuce wrap, filled with warm rice and savory meat hot off the grill is just sublime. But if you really have to have more guidelines, Josh Friedland has an informative article on Korean Barbecue Dos and Don't.

As for me, I'm happy being the notorious free-styler. See that piece of kimchee resting on top of my beef?

Oz Korean BBQ
3343 Bradshaw Road
Sacramento, CA 95827
Tel: (916) 362-9292
Fax: (916) 362-9291
http://ozkoreanbbq.com/
Click here for map
Psst! It's off highway 50 on the Bradshaw Road exit.