CHICKEN KATSU

Chicken Katsu has breaded chicken cutlets that’s cooked until golden brown and perfectly crispy. Paired with rice and a bold a flavorful sauce, it’s an experience that will leave you satisfied!

Chicken katsu

Ingredients
For the chicken
1 1/2 lbs boneless, skinless chicken breast
1/2 cup cornstarch
1 egg
1/3 cup water
1 1/2 cups panko breadcrumbs

For the sauce
1/3 cup ketchup
1 1/2 tablespoons Worcestershire
1 tablespoon soy sauce

Rice for serving

Directions
For the chicken
Slice each chicken breast in half horizontally, place parchment paper or plastic wrap over the top and pound evenly.
Combine cornstarch, egg and water together in a bowl.
Add panko breadcrumbs to a shallow dish.
Dip each piece of chicken into the cornstarch mixture and then dredge into panko breadcrumbs. Season both sides with salt and pepper.
Heat just enough oil to over the bottom of the pan over medium high heat and cook chicken in 2 batches. Cook until cooked through, about 3-4 minutes per side. Reduce heat to medium if needed if the breading is getting too browned. When chicken is through cooking season again with salt if desired.
Cut chicken into slices and serve with rice and katsu sauce.

For the katsu sauce
Combine ketchup, soy sauce and Worchester sauce together in a bowl.

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