Chicken Katsu
Description
Chicken Katsu is an American-Japanese recipe. The chicken is tender and juicy on the inside and crispy on the outside and then drizzled with a yummy sauce.
Ingredients
2 boneless, skinless chicken breasts
1 t. salt
1 t. garlic powder
1 t. black pepper
1 c. all-purpose flour
2 large eggs
1 T. milk
1 c. panko bread crumbs
vegetable oil, for frying
cooked rice, for serving if desired
Katsu Sauce:
1/2 c. ketchup
2 T. Worcestershire sauce
1 T. yellow mustard
1 T. soy sauce
1 t. garlic powder
1 t. brown sugar
1/2 t. ground ginger
Directions
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Katsu Sauce:
Combine all sauce ingredients in a bowl; stir thoroughly; set aside.
Chicken:
Trim fat from meat. Place chicken breasts on the countertop between 2 layers of plastic wrap. Pound chicken until 1/4-1/2 inch thick. Season with salt, pepper, and garlic powder.
Add flour to a shallow dish.
In another shallow dish, whisk eggs together with the milk.
In a third shallow dish, spread out the panko bread crumbs.
Pour about 2 inches of vegetable oil in a large, deep skillet. Heat oil to 350 degrees F.
While oil is heating, dredge chicken in flour to coat; immediately dip it in the eggs, then the panko, ensuring all parts of chicken are evenly coated.
Place the breaded chicken in the hot oil; fry 3-4 minutes, working in batches as needed, based on the size of the skillet. Chicken should not crowd the skillet.
Gently flip over; cook for another 3-4 minutes until chicken reaches an internal temperature of 165 degrees F, is browned and crisp.
Remove the chicken from the oil; let rest for 5 minutes.
Slice chicken into thin slices, drizzled with the katsu sauce. Serve with cooked rice.
2-4 servings.