Whooooooooooooa. I don’t think I have spent this long away from the blogging world. Sorry about that boys & girls and every creature in between that checks up on me ever so often. Cause I do see these sweet ass footprints you leave behind (also known as stats thank you thank you) Seriously. What happened? Did I suddenly get a life or whaaaa?! I have been beyond neglectful!
I want to say something exciting like, oh ya I was spending some lovely time soaking up the lovely sun in Mexico with the dolphins, jealous bitches? but no, I am still here.. in Vancouver, so don’t worry. We can all eat our bucket of ice cream and continue on with our sad depressing lives together, I’m with ya here. Except I got it a lil worst, exams + new job + Christmas season! I just haven’t really had those very-bored-so-I-turn-into-food-blog moments, I mean I do but this time around it’s not really a “yeah whatever, I’ll study later”. It’s now or a fat F so yeah, bare with me.
This is my version of the shake & bake chicken. I used my own bread crumbs the Japanese version. I added Maggi Soya Sauce, salt and pepper, a lot effing garlic, garlic powder.
Use whatever ingredients you like, but I do recommend you use this. Please do not disobey me.
What I really like to do and really it’s one of my favourite ways to make these tiny potatoes whatever you call em. Are you ready?!? I boil the potatoes first. Next I’d sautee a couple bacons, after the potatoes are ready use butter to pan fry the potatoes on med heat & don’t throw the bacon fat away. Big no no. Mix the bacon fat & bacon with the potatoes. The potatoes soak up ALLLLLLLLLL the bacon fat like a freaking machine and the taste is just so awesome.
Sprinkle it with whatever you like. I like garlic powder, thyme, onions, garlic whatever herbs I have is good to go.
Potatoes does not count as a carb in my world. My world, bacon is also a dessert.
anyyyyyhoooooooow
I MISSED YOU DID!! YOU MISS ME TOO?!?! (CIRCLE YES / NO)
I just haven’t really had those very-bored-so-I-turn-into-food-blog moments, I mean I do but this time around it’s not really a “yeah whatever, I’ll study later”
Just in case, were you editing this post with all your sense/awake? Just that you write
I used my own bread crumbs the Japanese version.
Followed by a picture of a box of packaged panko (which I find funny they have to make emphasis it is “Japanese style”. Are there non-Japanese style panko?)
And, what about temperature? Bake for how long???
(Since you are Vietnamese, have you considered adding ngo gai to the “marinade”?)
I will have to laugh at the picture of the finished result. I mean, rice, potatoes and chicken. No leafy vegetables???
I MISSED YOU DID!! YOU MISS ME TOO?!?! (CIRCLE YES / NO)
One option missing: Who are you again???
HAAHA, Kim you are just on a roll today huh? Let’s pretend nobody else including you saw that error. Typo haahha.
OMG i LOOOOOOOVE ngo gai!!! I didn’t think about it. I just added whatever I had in my kitchen at that moment. Honestly, doesn’t really matter you can use whatever mariande but I find these bread crumbs whatever it’s called works very well.
I deep fried mozzerella cheese with it as well. It was awesome.
I am the one and only Fat Panda of course!
I take that as a yes.
Oh and I baked it at 400 until the chicken was ready. I usually don’t time it…….laziness.. and just end up cutting the ugliest piece to make sure I won’t end up in the hospital hehe