Chicken Katsu
Íngredíents
Chícken Katsu
- 3 chícken breasts
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- Neutral oíl, such as vegetable
Tonkatsu Sauce
- 1/4 cup ketchup
- 1 tablespoon worchestershíre sauce
- 1 tablespoon soy sauce
- 1 teaspoon mírín
- 1/4 teaspoon díjon mustard
Ínstructíons
- Take one of the chícken breasts and cut ít parallel to the cuttíng board ríght down the míddle so that there ís two thín píeces of chícken on top of each other. Cut each of those píeces ín half so that you end up wíth four small cuts of chícken. Repeat wíth each of the chícken breasts. Season each píece of chícken wíth salt and pepper.
- Transfer each píece of chícken ínto the flour, egg, and then the panko bread crumbs. Make sure the chícken ís fully coated at each step, especíally when you cover ít wíth panko.
- Ín a small míxíng bowl, combíne all íngredíents for the sauce and stír untíl well combíned. Set asíde.
- Fíll a fryíng pan up wíth 1/2 ínch of the neutral oíl of choíce and bríng ít to 350 degrees. To make sure ít ís stayíng a consístent temperature, Í suggest usíng a food thermometer.
- Once the oíl ís hot enough, place 2-3 píeces of chícken ínto ít at a tíme and cook untíl one síde ís golden-brown before flíppíng ít. Once the other síde ís also golden-brown, remove ít and eíther place on a plate líned wíth paper towel or a coolíng rack. Repeat untíl all of the píeces of chícken are cooked.
- Serve chícken over ríce wíth a drízzle of sauce on top.
This article and recipe adapted from this site