Chicken katsu and tonkatsu sauce

Ingredients

Katsu Sauce

  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon mirin
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon finely minced garlic

Chicken Katsu

  • 1 pound boneless skinless chicken breast cut in half horizontally
  • salt
  • 1 1/2 cups all-purpose flour
  • 3 eggs
  • 1 1/2 tablespoons water
  • 3 cups panko breadcrumbs
  • vegetable oil for cooking



Instructions

Katsu Sauce

  • Place all of the ingredients in a small bowl, and stir to combine.
  • Let the sauce rest at least 30 minutes before serving.

Chicken Katsu

  • Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is about ¼ inch thick.
  • Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.
  • Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place the panko breadcrumbs into the third bowl.
  • Coat the chicken as follows: Place the chicken into the flour and shake off any excess. Dip into the egg wash, coat well, and shake off any excess. Dredge in the panko breadcrumbs.
  • Place the coated chicken on a wire rack.
  • Preheat the oven to 200°F.
  • Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350°F. Your pan should be large enough not to overcrowd the chicken.
  • Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets.
  • Flip over and cook for another 1 to 2 minutes.
  • Continue cooking the chicken and flipping it over until it is golden brown on both sides.
  • Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165°F before consuming.
  • When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks.
  • Serve with rice, tonkatsu sauce, or your favorite brown sauce.

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