Ingredients Weight Measure
Chicken, breast, fillet, 2 oz. 36 ea.
All-purpose flour, for dusting 8 oz.
Eggs, well beaten 6-8 ea.
Panko (Japanese breadcrumbs) 15 cups
Green onion, julienned 1 cup
Ginger, peeled, julienned 2 oz.
Butter, unsalted 24 oz.
Garlic, finely chopped 6 tsp.
Buttom mushrooms, quartered 18 oz. 36 ea.
Enoki mushrooms, cleaned 12 oz.
Shineji mushrooms, cleaned 12 oz.
Asparagus, peeled, cut in 1" pieces 36 stalks
Soy sauce 6 oz.
Mirin (sweet sake) 18 oz.
Cream, heavy 48 oz.
TABASCO® brand Original Red Sauce 4 oz. or more
Red bell pepper, cleaned, julienned 2 ea.
Yellow bell pepper, cleaned, julienned 2 ea.
Black pepper, ground To taste
Leek, julienned


  1. To prepare the chicken, dust 3 pieces of chicken breast with flour.
  2. Dip the chicken breasts in eggs, bread with panko and set aside.
  3. Heat vegetable oil in a large pot to 350°F.
  4. Deep-fry breaded chicken breast for about 5 minutes or until golden brown and crispy.
  5. Drain chicken breasts on paper towels and set aside.
  6. Deep-fry the onion for 30 seconds and set aside on paper towel. Do the same with the ginger.
  7. To make mushroom teriyaki cream sauce, in a frying pan, heat 1 oz. butter, add 1/2 tsp. chopped garlic, 1-1/2 oz. button mushrooms, 1 oz. enoki mushrooms, 1 oz. shimeji mushrooms and sauté for 2 minutes.
  8. Add 3 stalks asparagus, 1/2 oz. soy sauce, 1-1/2 oz. mirin and 4 oz. heavy cream. Reduce the sauce on medium heat until slightly thickened. Add 1 oz. butter to enrich the sauce. (Monter au beurre.)
  9. Dip the breaded chicken into the TABASCO® Sauce.
  10. On a large plate, stack 3 pieces of Bloody Mary-land Chicken Breast. Pour the mushroom teriyaki cream sauce over the top. Sprinkle with red and yellow bell peppers and freshly ground black pepper. Garnish with ginger and a leek and serve.

Yield: 12 servings