Recipe

Chicken Katsu

Katsu is short for katsuretsu or cutlet, and was invented in Japan in the 19th Century. The most popular Japanese version is the Tonkatsu, using a pork cutlet. This version uses chicken cutlet. The only way to make any Katsu is to use Panko breadcrumbs. It is made with bread without crumbs and is a lot crispier than the average breadcrumbs you find in the grocery isles. The end result is an awesomely crispy fried Katsu!
Ingredients:
  • 3 chicken breasts
  • Panko breadcrumbs
  • Vegetable Oil
  • 6 large eggs
  • Salt
  • Pepper
  • Katsu Sauce
  • 1 cup organic ketchup
  • 1/4 cup low sodium soy sauce
  • 2 TBL rice wine vinegar
  • 1 tsp ground ginger
  • 1 tsp ground garlic
  • 1 tsp ground mustard
Instructions:

Pound chicken breasts until thin in between plastic wrap. Be careful not to tear the chicken and pound it too thinly. Pat dry and sprinkle with salt and pepper. Beat 6 large eggs in bowl and add 1/2 tsp of salt and 1/2 tsp of pepper. Take a deep dish and pour breadcrumbs inside. Take each seasoned chicken breast and dip in egg mixture, taking out the excess. Then, put the chicken in the dish of breadcrumbs and make sure both sides are fully coated with breadcrumbs. Coat all the chicken pieces and set aside.

Heat a large skillet in medium/high heat with 2-3 tablespoons of vegetable oil. Keep oil handy as you may need to add more in the pan because the breadcrumbs absorb the oil. Place only 1-2 chicken breasts in the pan at a time. Cook until golden brown and the edges of the chicken become to turn opaque and flip.

Katsu Sauce

Simply whisk all ingredients together and set aside.

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