Chicken Katsu for dinner! Nom nom nom.
Chicken Katsu is one of my favorite dishes to order when out at a Japanese restaurant and I was thrilled to try and make it at home. While I’ve made this dish many times in the past it has been quite some time since then, but it came out delicious! I highly recommend trying this out if you get the chance.
Ingredients (for two):
Two skinless chicken breasts
Panko bread crumbs
Canola or vegetable oil
Slice the chicken breast in half length wise, and into bite sizes pieces.
Season flour with paprika,salt,pepper,and Cayenne pepper.
Beat two eggs with 3 teaspoons water.
Coat the chicken pieces in the flour mixture, set aside on a plate.
Dip the chicken into the egg, then coat thoroughly with panko and set aside.
Add enough oil to the pan to cover the chicken about half way and heat on medium to medium high.
When the pan is hot enough add the chicken pieces, I had to do this is two batches. For pieces my size I did about 3-4 minutes on each side.Turning once. If your unsure just cut the thickest piece of chicken in half to check for it being cooked through.
Let the chicken drain on a wire cooling rack with paper towel.
Top rice with some Katsu sauce (I used Kikoman and one that’s marketed for Yakisoba noodles but tastes great as Katsu sauce), then chicken and top the chicken with more Katsu sauce.
You can add some shredded cabbage or lettuce under the chicken for some added crunch but I simply got too lazy to do it today!
Crunchy chicken katsu on top fluffy white rice <3 is there a better comfort food in the world!?
The bento in this picture is a one level box style with a plastic divider and lock top that was purchased at a convention, sorry I can’t tell you what company it’s from.