Chicken Katsu
One of those dishes that’s super easy to make and absolutely delicious. Top the chicken with some katsu sauce and kewpie, eat it with some rice and thinly sliced cabbage, sprinkle everything with some furikake, and you have yourself an amazing meal.
Recipe by: @sepcooked
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Ingredients:
2 boneless, skinless chicken breasts

2 boneless, skinless chicken breasts

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1 cup (140g) AP flour

1 cup (140g) AP flour

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3 large eggs, thoroughly beaten

3 large eggs, thoroughly beaten

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1 1/2 cups (140g) Panko

1 1/2 cups (140g) Panko

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Directions:

Step 1: Prepare the chicken

  1. Start by butterflying chicken breasts.
  2. Season with salt and pepper on both sides.
  3. Tenderize chicken to get it as thin as you can.

Step 2: Dredge chicken

  1. Prepare 3 trays for 1 cup (140g) AP flour, 1 1/2 cups (140g) Panko, and 3 beaten eggs.
  2. Dry chicken breasts with paper towel.
  3. Dredge chicken in flour, eggs, then Panko. Be sure to cover the chicken in each station.

Step 3: Fry chicken

  1. Fill your wok with oil, just enough for your chicken breast to swim in.
  2. Heat wok over high heat until shimmering, about 350°F (175°C) on an instant-read thermometer.
  3. Gently lower cutlets into the oil, laying them down away from you to prevent oil splashing towards you. Be sure to fry cutlets one at a time to avoid overcrowding. Gently move cutlet around and flip occasionally to achieve even browning.
  4. Once cutlet is golden brown, remove cutlet and place onto a rack. Immediately add salt to the cutlet so that the salt can stick to it.

Step 4: Serve

  1. Slice katsu into thin strips and serve immediately with thinly slice cabbage and tonkatsu sauce. Enjoy!