Chicken Kátsu - Crisp chicken deep-fried ánd topped with tonkátsu sáuce. This clássic Jápánese dish is eásy to máke ánd the whole fámily will love it
Ingredients
Chicken Kátsu
- 3 chicken breásts
- 1 teáspoon sált
- 1/4 teáspoon pepper
- 1/2 cup áll-purpose flour
- 2 lárge eggs, beáten
- 1 cup pánko breád crumbs
- Neutrál oil, such ás vegetáble
- 1/4 cup ketchup
- 1 táblespoon worchestershire sáuce
- 1 táblespoon soy sáuce
- 1 teáspoon mirin
- 1/4 teáspoon dijon mustárd
- Táke one of the chicken breásts ánd cut it párállel to the cutting boárd right down the middle so thát there is two thin pieces of chicken on top of eách other. Cut eách of those pieces in hálf so thát you end up with four smáll cuts of chicken. Repeát with eách of the chicken breásts. Seáson eách piece of chicken with sált ánd pepper.
- Tránsfer eách piece of chicken into the flour, egg, ánd then the pánko breád crumbs. Máke sure the chicken is fully coáted át eách step, especiálly when you cover it with pánko.
- Full instructions see mildlymeandering.com
Chicken Katsu
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hary santoso