Chicken Katsu

Chicken Katsu

Chicken Katsu is one of those meals that I’m completely silent through, because I’m too busy shoveling food into my mouth. My husband learned how to make this dish from a roommate in college. So thank you, college roommate I have never met. I am indebted to you.

Between the chicken and the rice, one chicken breast feeds both my husband and I. You can adjust the recipe as necessary to however many people you’re feeding. The more chicken you use, the more of the dipping mixture you’ll need. 

Note: This recipe calls for Panko, which is a Japanese style of bread crumbs. The biggest difference is Panko is made from bread without crusts, and breadcrumbs are made with them. Panko also has larger chunks than breadcrumbs. You will want to use Panko, not breadcrumbs as the they do taste different! 

This recipe also calls for Katsu sauce. Depending on where you live, this may be available at your local  grocery store next to the soy sauce and oyster sauce. In Florida, we didn’t have any issues finding this. I cannot find a single store in Utah that carries this, so we’ve been purchasing it off Amazon here.  

First, grab your thawed chicken breast. 

Prepped Chicken

 

Using a meat tenderizer, pound the chicken to get a nice, flat breast that’s uniformly thick all the way across. We want this to cook evenly. 

Next, set up four trays (you can use plates, bowls, whatever you have handy). Order them like so:

  1. Milk
  2. Flour
  3. Eggs (beaten)
  4. Panko

Dip the chicken into the milk, then flour, then the egg and finally the Panko. Press the chicken firmly into the Panko to make sure you’re getting a nice, thick layer. 

In a skillet, heat three tablespoons of vegetable oil on medium heat. Once hot, add the chicken. You’ll want to use a set of tongs to flip the chicken every 1-2 minutes so it cooks evenly and doesn’t burn. If the chicken soaks up all the vegetable oil, add another table spoon to the pan. Once the outside is a nice, golden brown and the chicken has reached 165 degrees, place it on a cutting board. 

Finished Chicken

Let your chicken set for a minute, then cut into thin strips. Serve over rice, and drizzle with Katsu sauce. 

Enjoy!

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Katsu 1 Chicken Katsu 2

 

Chicken Katsu
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Ingredients
  1. Chicken Breast
  2. 3 Tablespoons Vegetable Oil
  3. 1/2 Cup Milk
  4. 1/4 Cup Flour
  5. 2 Eggs
  6. 1 Cup Panko
  7. Katsu Sauce (to taste)
Instructions
  1. First, grab your thawed chicken breast.
  2. Using a meat tenderizer, pound the chicken to get a nice, flat breast that's uniformly thick all the way across. We want this to cook evenly.
  3. Next, set up four trays (you can use plates, bowls, whatever you have handy). Order them like so: Milk, Flour, Eggs (beaten), Panko.
  4. Dip the chicken into the milk, then flour, then the egg and finally the Panko. Press the chicken firmly into the Panko to make sure you're getting a nice, thick layer.
  5. In a skillet, heat three tablespoons of vegetable oil on medium heat.
  6. Once hot, add the chicken.
  7. Use a set of tongs to flip the chicken every 1-2 minutes so it cooks evenly and doesn't burn. If the chicken soaks up all the vegetable oil, add another table spoon to the pan.
  8. Once the outside is a nice, golden brown and the chicken has reached 165 degrees, place it on a cutting board.
  9. Let your chicken set for a minute, then cut into thin strips.
  10. Serve over rice, and drizzle with Katsu sauce.
The Shinn Life http://theshinnlife.com/

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