2 Dec 2020
7th September 2020
Chicken Katsu Recipe
This is a great way to get a taste of Japan with easily available British ingredients. Katsu just means cutlet, and chicken katsu is essentially deep-fried, breadcrumbed chicken. It's also an excellent introduction to Japanese food for any picky eaters.
- Two chicken breasts
- 1 egg
- 1 cup of panko (or breadcrumbs can substitute)
- Oil of your choice
- Butterfly cut your chicken, then tenderise it. Beat the chicken until it is as flat as possible.
- Crack your eggs and then mix them up in a bowl.
- Sprinkle flour on both sides of each chicken breast, coat them in egg, then add panko (breadcrumbs). You can double coat your chicken if you love breadcrumbs.
- Heat a deep pan full of oil to 190°C and fry your chicken for 3 minutes on each side. It should now look golden brown.
- Take out your Katsu and place them on a drying rack with some tinfoil beneath to catch the excess oil.
- Serve with Japanese rice, salad, or whatever you feel!