January 18, 2006
Chicken katsu & tonkatsu sauce
No bento today, but here is the recipe for the chicken katsu that I included in my bento yesterday. Very tasty indeed!
CHICKEN KATSU WITH TONKATSU SAUCE
- Chicken -
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
- Sauce -
2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. worcestershire sauce
2 tbsp. ketchup
- Season the chicken breasts on both sides with salt and pepper.
- Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
- Combine sauce ingredients and mix well.
© Cooking Cute
This one is very simple, but taste so