recipe

Katsu Chicken

Name: Katsu Chicken
Ingredients: Chicken Breast Fillets, flour, breadcrumbs, eggs, vegetable oil, cabbage, onion, mayo, dijon mustard, salt, pepper, ketchup, worcestershire sauce, soy sauce, sesame oil, garlic powder

This Chicken Katsu recipe is crispy and crunchy. Packed with flavor and pairs perfectly with rice or curry and a sweet tonkatsu sauce.

Prep Time 15 mins

Cook Time 15 mins

servings 5

Ingredients

Katsu Chicken
2 lbs Foster Farms Free Range Simply Raised Chicken Breast Fillets
Salt and pepper to taste
2 cups all-purpose flour
2 cups panko breadcrumbs
4 eggs, beaten
3 cups vegetable or frying oil
Cabbage Slaw
1 green cabbage, thinly sliced
2 green onions, sliced
½ cup mayo
2 tablespoons dijon mustard
Salt and pepper to taste
Tonkatsu Sauce
¾ cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons dijon mustard
1 teaspoon sesame oil
1 teaspoon garlic powder
Optional side: cooked rice

Directions

1) In a large bowl, stir together the cabbage slaw ingredients. Set aside to serve with the chicken.

2) In a small bowl, stir together the Tonkatsu sauce ingredients. Set aside to serve with the chicken.

3) Slice the chicken breast in half vertically. Place a half in a large ziplock bag and pound with a meat mallet to tenderize and flatten into a ½-inch thick piece. Lightly season with salt and pepper. Set aside and repeat for the remaining chicken.

4) Prep for the breading by placing the flour, panko, and beaten egg each into separate wide dishes or bowls.

5) Dredge both sides of the chicken in flour, then dip in the egg, then coat well with the panko crumbs. Repeat for the remaining chicken.

6) In a deep pan or skillet, heat the frying oil to medium heat. The oil should be about 1 inch deep in the pan. Once it’s hot, carefully place a few of the prepared chicken breasts into the oil and fry until the bottom is browned and crispy, about 7 minutes. Carefully rotate the chicken and fry for 5 to 7 minutes more, or until the center reaches an internal temp of 165 degrees F.

7) Place chicken on a rack or paper towel-lined plate to drain. Repeat for the remaining pieces of chicken.

8) Let the chicken rest for about 5 minutes. Slice and serve with the Tonkatsu sauce for dipping, and the cabbage slaw and rice on the side.

Recipe credit: @platingpixels