This is a simple and yet delicious recipe. Chicken Katsu basically is fried chicken breast cutlet. The cutlet is breaded with flour, egg and panko before frying. Sometimes I prepare more and keep in freezer. I will bring down and keep in fridge the night before I want to cook for my kids’ lunch box. Along with chicken katsu I prepare teriyaki sauce as well to eat with rice.
Adapted and slightly modified from Just One Cookbook
2 chicken breasts
2 tablespoons sake (omit)
Freshly ground black pepper
2 eggs (I used 1 egg)
Oil for deep frying/ shallow frying
1. Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally.
2. Put the chicken in a bowl and add sake (if using), salt, and pepper. Set aside for 15 minutes.
3. Dust the flour on the chicken and remove excess flour. Then dip it in beaten egg. Lastly, dredge the chicken in panko and remove the excess.
4. Heat wok and add in oil. Put 2-3 pieces of chicken in at a time. Deep fry or shallow fry until both sides are golden brown. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.
I'm submitting this post to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from Travelling-Foodies.