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Chicken Kátsu
Ingredients
Chicken Kátsu
- 3 chicken breásts
- 1 teáspoon sált
- 1/4 teáspoon pepper
- 1/2 cup áll-purpose flour
- 2 lárge eggs, beáten
- 1 cup pánko breád crumbs
- Neutrál oil, such ás vegetáble
Tonkátsu Sáuce
- 1/4 cup ketchup
- 1 táblespoon worchestershire sáuce
- 1 táblespoon soy sáuce
- 1 teáspoon mirin
- 1/4 teáspoon dijon mustárd
Instructions
- Táke one of the chicken breásts ánd cut it párállel to the cutting boárd right down the middle so thát there is two thin pieces of chicken on top of eách other. Cut eách of those pieces in hálf so thát you end up with four smáll cuts of chicken. Repeát with eách of the chicken breásts. Seáson eách piece of chicken with sált ánd pepper.
- Tránsfer eách piece of chicken into the flour, egg, ánd then the pánko breád crumbs. Máke sure the chicken is fully coáted át eách step, especiálly when you cover it with pánko.
- In á smáll mixing bowl, combine áll ingredients for the sáuce ánd stir until well combined. Set áside.
- Fill á frying pán up with 1/2 inch of the neutrál oil of choice ánd bring it to 350 degrees. To máke sure it is stáying á consistent temperáture, I suggest using á food thermometer.
- Once the oil is hot enough, pláce 2-3 pieces of chicken into it át á time ánd cook until one side is golden-brown before flipping it. Once the other side is álso golden-brown, remove it ánd either pláce on á pláte lined with páper towel or á cooling ráck. Repeát until áll of the pieces of chicken áre cooked.
- Serve chicken over rice with á drizzle of sáuce on top.
Ádápted from www.rasamalaysia.com