This was WOW.. out of this world. The flavor was great, the crust was perfect and the chicken was still juicy. GREAT family dinner in less than 30 minutes!
Ingredients:
Tonkatsu Sauce: 2 tbsp Ketchup 2 tsp Worcestershire Sauce 1/4 cup Oyster Sauce 1 tbsp Brown Sugar Chicken Katsu: 2 large Chicken Breast sliced horizontally to make 4 pieces 1/4 cup Water 3 whole Eggs, whisked 1/4 cup Cornstarch 1 tsp Kosher Salt 3 cups Panko 2 cups Canola Oil, for frying Steamed White Rice, to serve Toasted Sesame Seeds, for garnish Green Onion, chopped for garnish
Instructions:
For the Tonkatsu sauce, combine all ingredients in a small saucepan, heat to simmer. Transfer in a small serving dish and set aside.
For the chicken katsu, on a cutting board cover chicken with plastic wrap, flatten using a meat mallet or rolling pin, about 1/2 inch thickness. Remove plastic wrap and season with kosher salt.
Whisk together water, eggs, cornstarch and kosher salt and place in a shallow dish. Place panko in a separate shallow dish.
In a large skillet fill with canola oil and heat. Have a separate cookie sheet lined with a wire rack for the chicken after frying.
Dip the chicken into egg mixture until coated. Dip into the panko and coat both sides. Fry in oil about 6 minutes per side until golden brown. Transfer to the wire rack to drain.
Slice chicken and serve immediately with tonkatsu sauce and steamed white rice, garnish with toasted sesame seeds and chopped green onion.
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