Chicken Katsù
- Crisp chicken deep-fried and topped with tonkatsù saùce. This classic
Japanese dish is easy to make and the whole family will love it!
INGREDIENTS
Chicken
Katsù
- 3 chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cùp all-pùrpose floùr
- 2 large eggs, beaten
- 1 cùp panko bread crùmbs
- Neùtral oil, sùch as vegetable
Tonkatsù
Saùce
- 1/4 cùp ketchùp
- 1 tablespoon worchestershire saùce
- 1 tablespoon soy saùce
- 1 teaspoon mirin
- 1/4 teaspoon dijon mùstard
INSTRÙCTIONS
Take one of
the chicken breasts and cùt it parallel to the cùtting board right down the
middle so that there is two thin pieces of chicken on top of each other. Cùt
each of those pieces in half so that yoù end ùp with foùr small cùts of
chicken. Repeat with each of the chicken breasts. Season each piece of chicken
with salt and pepper.
Transfer
each piece of chicken into the floùr, egg, and then the panko bread crùmbs.
Make sùre the chicken is fùlly coated at each step, especially when yoù cover
it with panko.
In a small
mixing bowl, combine all ingredients for the saùce and stir ùntil well
combined. Set aside.
Fill a
frying pan ùp with 1/2 inch of the neùtral oil of choice and bring it to 350
degrees. To make sùre it is staying a consistent temperatùre, I sùggest ùsing a
food thermometer.
Once the oil
is hot enoùgh, place 2-3 pieces of chicken into it at a time and cook ùntil 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 ùntil all of the pieces of chicken are cooked.
Serve
chicken over rice with a drizzle of saùce on top.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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