Chicken Katsu Crunchy (Print Version)
# Ingredients:
→ Main
01 -
Salt and pepper, as much as you like
02 -
2 chicken breasts, no skin or bones
→ Breading
03 -
Vegetable oil, enough for frying
04 -
1 cup panko crumbs
05 -
2 eggs, whisked
06 -
1/2 cup plain flour
→ Serving
07 -
1 cup cabbage, finely shredded
08 -
A sprinkle of sesame seeds
09 -
Tonkatsu sauce on the side
10 -
2 cups of white rice, cooked
# Instructions:
01 -
Cover chicken with plastic wrap and gently flatten it to half an inch thick. Add salt and pepper on top.
02 -
Grab 3 shallow dishes and put flour in one, eggs in another, and panko in the last.
03 -
Dip the chicken in flour first, then in the beaten eggs, and finally press it into the bread crumbs so it sticks.
04 -
Pour about half an inch of oil into the pan and warm it on medium-high heat. Fry each piece of chicken for 4-5 minutes per side until it's crispy and golden.
05 -
Cut up the chicken and serve with rice, cabbage, sesame seeds, and the tonkatsu sauce.
# Notes:
01 -
Fry in small batches if needed
02 -
Lay cooked chicken on paper towels to remove extra oil
03 -
Test oil heat by tossing in some crumbs