Chicken Katsu (Japanese Fried Chicken / Panko Chicken)
Ingredients (Serves 3)
1. Chicken cutlet (thin sliced chicken breast) – 3 (You can either buy store bought chicken cutlets or you can slice the chicken breast in half through the middle to get a thin flat piece.) Using a meat mallet, pound chicken cutlet to about 1/2 inch thick OR place chicken cutlet inside a zip lock and using a rolling pin, roll till it achieves uniform thickness)
Salt and pepper – As required
Garlic powder – 3/4 tsp (optional)
Onion powder- 1/2-3/4 tsp (optional)
2. All purpose flour – 1/4 cup
3. Egg – 1, beaten with a pinch of salt and pepper
4. Panko bread crumbs – 1 – 1.25 cup or as required (Can be replaced with regular bread crumbs)
5. Oil – To deep fry
1. Season chicken on both sides with salt, pepper, garlic powder and onion powder.
2. Dredge each chicken breast in the flour and tap off excess. Next dip in the beaten egg and let excess drip off, then dredge on both sides in the bread crumbs. Press well.
4. Heat oil in a deep-pan over medium-high heat. Once hot, bring down the heat to medium. Place a breaded chicken and fry until crisp and browned on both sides, about 3 minutes on each side depending on the thickness. Repeat with the other breaded cutlets.
5. Serves immediately with steamed rice, cole slaw (or thinly sliced cabbage) and tonkatsu sauce (To replace – combine 3 tbsp ketchup, 2 tbsp worcestershire sauce, 1.5 tsp light soy sauce and a pinch of pepper powder). Enjoy!!