Chicken Katsu

 

 Chicken Katsu has always been that go-to meal that I love to make. I remember when I was younger, I used to always go to a Teriyaki Restaurant in Renton with my family. At that restaurant, I would always order Chicken Katsu with a Snapple Lemon Iced Tea. This restaurant seriously had the best Japanese food and the owners were always friendly. Sad to say, that restaurant closed and a new one opened in its place.

It's memories like this that make me love to cook. I can just imagine myself sitting at one of the tables at that restaurant and sharing my Snapple with my older brother and waiting for my food. Then when the food actually came out and I drenched it in the tonkatsu sauce...so good!

This has always been my version of Chicken Katsu. My sauce may not be as good as the tonkatsu sauce from the restaurant but it will do. Not to mention how simple, quick and easy my recipe is to make.

Chicken Katsu

Recipe by Me

Serves 4

Ingredients

Chicken Katsu

2 Chicken Breasts

1 cup Flour

2 Eggs

2 tbsp water

1 1/2 cup Panko Bread Crumbs

Salt

Pepper

Garlic Powder

Vegetable oil

Sauce

1/2 cup Ketchup

2 tsp Worcestershire

Directions

Prepare your dredging station by placing the flour in one plate, beating the eggs and water together in a bowl and placing the panko bread crumbs in another plate. Season each with salt and pepper and set aside.

Take your chicken breasts and in the same method as butterflying the chicken breast, cut the chicken breast horizontally so you end up with 4 chicken breast halves. Season each half with salt, pepper and garlic powder.

With your seasoned chicken breasts, begin to dredge each one by first putting into the flour, then the egg wash and finally coating with the panko bread crumbs. Set aside. At this point, they can be stored in the refrigerator until ready to use.

Preheat the oil to 350 degrees F. While preheating, prepare the sauce by mixing together the ketchup and worcestershire sauce.

Once your oil is hot enough, slowly drop in the chicken breasts and cook for about 7 minutes each or until the internal temperature reaches 165 degrees F. Once cooked, cool on a wire rack. Serve with rice and the sauce.

-Aaron John