Chicken Katsu #dinner #japanese

Chicken Katsu – Crisp chicken broiled and bested with tonkatsu sauce. This exemplary Japanese dish is anything but difficult to make and the entire family will love it!

Chicken katsu is one of my go-to things to arrange at my nearby Japanese eatery. While it might be simply straightforward southern style and breaded chicken, something about it in every case just tastes so superb. Typically, I request it in a bento box and it accompanies a puzzling darker sauce that I would never put that simply combined so well with the chicken and it added to the appeal of the dish.

Since I began making Japanese plans, chicken katsu has been on the highest priority on my rundown of things I needed to make since it is so flavorful and such a well known dish in both Japan and here in the States. I was really flabbergasted how basic chicken katsu was to make at home, odds are that you as of now have most (if not all) of the fixings you have to make it directly in your wash room since a large portion of them are kitchen staples like chicken, flour, eggs, and so on.

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Ingredients
Chicken Katsu

• 3 chicken breasts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko bread crumbs
• Neutral oil, such as vegetable

Tonkatsu Sauce

• 1/4 cup ketchup
• 1 tablespoon worchestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1/4 teaspoon dijon mustard

Instructions

1. Take one of the chicken breasts and cut it parallel to the cutting board right down the middle so that there is two thin pieces of chicken on top of each other. Cut each of those pieces in half so that you end up with four small cuts of chicken. Repeat with each of the chicken breasts. Season each piece of chicken with salt and pepper.
2. Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs. Make sure the chicken is fully coated at each step, especially when you cover it with panko.
3. In a small mixing bowl, combine all ingredients for the sauce and stir until well combined. Set aside.
4. Fill a frying pan up with 1/2 inch of the neutral oil of choice and bring it to 350 degrees. To make sure it is staying a consistent temperature, I suggest using a food thermometer.
5. Once the oil is hot enough, place 2-3 pieces of chicken into it at a time and cook until one side is golden-brown before flipping it. Once the other side is also golden-brown, remove it and either place on a plate lined with paper towel or a cooling rack. Repeat until all of the pieces of chicken are cooked.
6. Serve chicken over rice with a drizzle of sauce on top.

For more detail : bit.ly/2INQHj6

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