Chicken Katsu
Both a favorite in Japan and Hawaii, Chicken Katsu is easy to make and delicious. I like to sever mine with a shredded coleslaw salad and Japanese rice. However you choose to serve this Asian delight I’m sure your family and friends will love it!
Ingredients
4 boneless, skinless Chicken Breasts
1/2 cup flour
2 beaten eggs
2 cups panic bread crumbs
Oil for frying
1/2 head cabbage, shredded
1 cup chopped green onions
2 tbsp rice vinegar
1 cucumber sliced
2 medium tomatoes, sliced
1/2 cup sugar
1 tsp garlic powder
1 tsp cornstarch
1 1/2 cups water
1/2 cup ketchup
1/4 cup Worcestershire sauce
1 chicken bullion cube
Hot sauce to taste
Salt and pepper to taste
Instructions
1
Flatten the chicken breast to about 1/2 inch thick.
2
Sprinkle the flattened chicken breast with salt and pepper. Set aside.
3
Place the flour in a large sealable bag (like Ziploc) and the panko in another sealable bag.
4
Place the beaten eggs in a shallow bowl.
5
Heat a large sauté pan on the stove and add enough oil to the bottom of the pan to be about 1/4 inch deep
6
Shake the prepared chicken breast in the flour and then dip in the egg and than coat in the panko bread crumbs. Fry the prepared chicken breasts in the hot oil for about 3-4 minutes on each side or until golden brown and the chicken is throughly cooked.
7
Serve the chicken katsu with a shredded cabbage salad and rice. Enjoy!
8
To make the Coleslaw: Add the shredded cabbage, chopped green onions, to a large pot and sprinkle with rice vinegar. Toss to coat, salt and pepper to taste.
9
Serve the tomato and cucumber slices on the side next to the coleslaw and enjoy!
10
To make the Katsu Sauce: In a medium size sauce pan combine the sugar, garlic powder and cornstarch. Whisk the ingredients together.
11
Add the remaining ingredients and whisk to combine. Bring to a boil while stirring and boil for 1 minutes. Serve with chicken katsu.
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