Chicken Katsu
Ingredients
Katsu Chicken
-
1
lb
boneless skinless chicken breasts
-
½
cup
all-purpose flour
-
¼
teaspoon
table salt
-
⅛
teaspoon
black pepper
-
1
large
egg
-
1 ½
cups
panko breadcrumbs
-
2
scallions
sliced on bias for garnish
Tonkatsu Sauce
-
6
tablespoons
ketchup
-
4
tablespoons
Worcestershire sauce
-
2
tablespoons
oyster sauce
-
2
tablespoons
sugar
Instructions
- Pound the chicken breasts to about ½ inch thickness and season with salt and pepper.
- Prepare three shallow bowls: one with flour, one with whisked egg (mixed with a tablespoon of cold water), and one with panko breadcrumbs.
- Dredge the chicken in flour, dip in the egg mixture, and then coat with panko breadcrumbs.
- Heat at least 2 inches of vegetable oil in a large pot to 350 degrees F.
- Fry the chicken in batches for 3-4 minutes on each side until golden brown and cooked through.
- Drain the fried chicken on a wire rack or paper towels for 1-2 minutes.
- Slice the chicken katsu and serve with white rice, tonkatsu sauce, and garnish with scallions.
Nutrition Facts (estimated)
Servings
4
Calories
358
Total fat
6g
Total carbohydrates
45g
Total protein
31g
Sodium
1131mg
Cholesterol
119mg
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