Chicken Katsu

chook Katsu – Crisp chook deep-fried and topped with tonkatsu sauce. This traditional japanese dish is straightforward to make and the whole own family will love it!

chicken katsu is considered one of my cross-to matters to order at my neighborhood japanese eating place.  whilst it can be just easy deep-fried and breaded chicken, some thing about it continually just tastes so top notch.  typically, I order it in a bento field and it comes with a mysterious brown sauce that I could by no means area that just paired so nicely with the chook and it delivered to the appeal of the dish.

considering that I began making eastern recipes, hen katsu has been at the top of my list of factors I needed to make because it's so delicious and this sort of famous dish in both Japan and right here in the States.  i was quite amazed how easy bird katsu became to make at home, probabilities are which you already have most (if no longer all) of the elements you want to make it proper to your pantry due to the fact that maximum of them are kitchen staples like chicken, flour, eggs, etc.

Ingredients :

Chicken Katsu

• 3 chicken breasts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko bread crumbs
• Neutral oil, such as vegetable

Tonkatsu Sauce

• 1/4 cup ketchup
• 1 tablespoon worchestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1/4 teaspoon dijon mustard

Instructions :

1. Take one of the chicken breasts and cut it parallel to the cutting board right down the middle so that there is two thin pieces of chicken on top of each other.  Cut each of those pieces in half so that you end up with four small cuts of chicken.  Repeat with each of the chicken breasts.  Season each piece of chicken with salt and pepper.
2. Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs.  Make sure the chicken is fully coated at each step, especially when you cover it with panko.
3. In a small mixing bowl, combine all ingredients for the sauce and stir until well combined.  Set aside.
4. Fill a frying pan up with 1/2 inch of the neutral oil of choice and bring it to 350 degrees.  To make sure it is staying a consistent temperature, I suggest using a food thermometer.
5. Once the oil is hot enough, place 2-3 pieces of chicken into it at a time and cook until one side is golden-brown before flipping it.  Once the other side is also golden-brown, remove it and either place on a plate lined with paper towel or a cooling rack.  Repeat until all of the pieces of chicken are cooked.
6. Serve chicken over rice with a drizzle of sauce on top.