Chicken Katsu
Joshua Weissman's Chicken Katsu Recipe:
Prep: 20 min
Cook Time: 3-5 Minutes/Piece of Chicken
Total Time: ~ 1 hour
Ingredients:
4 Chicken Breasts or Thighs
2 cups (290 g) All purpose flour
3 eggs
2 tbsp (30 mL) water
2 cups (210 g) Panko
2 cups high heat frying oil
salt OR miso to taste (miso is very salty)
Tonkatsu Sauce:
3 tbsp (42 mL) ketchup
1 tbsp (14 g) Worcestershire
1 tbsp (20 g) Oyster Sauce
1 tbsp (20 g) Miso
1 teaspoon honey
Cabbage Slaw:
1/4 head cabbage thinly sliced
1/2 bunch green onion thinly sliced
salt to taste
lemon juice to taste spicy chili garlic topping to taste
Prep Before Cooking:
Put each chicken breast between plastic wrap and pound the chicken breast till its the same thickness from edge to edge - about 1/2 inch in thickness.
Fill a dish with the flour, a different dish with the eggs and water, and a last dish with the panko.
Season your chicken breast with salt or miso. You can season them and let them sit in the fridge overnight if you like.
Instructions:
To bread the chicken, take the chicken and coat both sides with flour. Put the chicken in the egg mixture and coat both sides. Put the chicken in the panko and cover it with panko. Press the panko lining into the chicken to get the panko to adhere to the chicken.
Tip: Use one hand for dry and the other for wet to keep your hands clean.
Do step one for every chicken breast and stack the chicken between parchment paper.
Use a 10 inch iron skillet or some kind of skillet. Add the oil to the skillet and heat it up between medium and medium high. (350 F)
Drop the chicken into the oil. Place the chicken away from you so that the frying oil doesn't splash onto you. If it's browning too quickly, turn the heat down. Fry for 3 - 5 minutes or until crispy on one side and then fry the other side for 3 - 5 minutes.
Place the chicken breast on a wire rack with a baking sheet underneath.