Chicken Katsu Recipe

Chicken katsu recipe

Ingredients:

1 300g boneless and skinless chicken breast

½ teaspoon salt

3 dashes dark pepper

2 egg whites, gently beaten

1 ½ mugs Japanese bread scraps/panko

Oil for profound singing

Method:

1. Cut the chicken breast on a level plane into two cuts. Cut each one cut into 2 equivalent estimated pieces. Season with the salt and dark pepper. Leave to remained for 10 minutes.

2. High temperature up a pot of cooking oil for profound singing. Perfect temperature is around 180°c.

3. Dip each one bit of the chicken into the egg whites, then instantly cover it with the panko. Shake off the abundance.

4. Dunk the chicken into the white egg once more, and after that cover with the panko for the second time. Verify that the chicken is equally covered with a thick layer of panko. Rehash the same for the staying chicken pieces.

5. When the oil is completely warmed, tenderly drop each one bit of the chicken into the pot and profound broil until both sides turn brilliant tan.

6. Hand out the chicken onto a plate lined with paper towels. Cut the chicken into dainty strips, and serve instantly with steamed rice and tonkatsu sau