Chicken Katsu
Ingredients
The chicken
-
10
oz
boneless and skinless chicken breast
-
½
teaspoon
salt
-
3
dashes
black pepper
-
1
large
egg, lightly beaten
-
1
cup
Japanese panko or bread crumbs
-
oil
for deep-frying
Katsu Sauce
-
1½
tablespoons
ketchup
-
2
tablespoons
Worcestershire sauce
-
1
tablespoon
soy sauce
-
1
tablespoon
mirin
-
1
tablespoon
sugar
-
½
teaspoon
Dijon mustard
Instructions
- Slice the chicken breast horizontally into two pieces and season with salt and black pepper, letting it stand for 10 minutes.
- Mix all the ingredients for the Katsu Sauce in a bowl and stir to combine.
- Heat oil in a pot for deep-frying, aiming for a temperature of about 350°F (180°C).
- Dip each piece of chicken into the beaten egg, coat with panko, shake off excess, and repeat for a thicker coating.
- Once the oil is ready, gently drop each piece of chicken into the pot and deep-fry until both sides are golden brown.
- Remove the chicken and place it on a plate lined with paper towels.
- Cut the chicken into strips and serve immediately with steamed rice and katsu sauce.
Nutrition Facts (estimated)
Servings
2
Calories
383
Total fat
7g
Total carbohydrates
39g
Total protein
38g
Sodium
1847mg
Cholesterol
172mg
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