Chicken Katsu
Chicken Katsu is a Japanese dish made by breading and frying chicken cutlets, served with a tangy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 800 | Grams |
| All-purpose Flour | 100 | Grams |
| Egg (beaten) | 3 | Count |
| Panko Breadcrumbs | 200 | Grams |
| Vegetable Oil (for frying) | 500 | Milliliters |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Tonkatsu Sauce (store-bought or homemade) | 250 | Milliliters |
| Cabbage (shredded) | 1 | Head |
| Lemon (cut into wedges) | 1 | Count |
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- Dredge each chicken breast in flour, shaking off excess.
- Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
- Press the chicken into the panko breadcrumbs, covering completely.
- Heat vegetable oil in a deep frying pan over medium heat until hot.
- Fry the breaded chicken in batches for 5-6 minutes on each side until golden brown and cooked through.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Slice the chicken into strips and serve with shredded cabbage, lemon wedges, and tonkatsu sauce.
Prep
- Thaw chicken breasts if frozen
Kitchen equipment
Deep Frying PanPaper Towels