Chicken Katsu with Homemade Sauce
Crispy panko crusted chicken with a simple savoury sweet katsu sauce
Prep
15 mins
Cook
7 mins
Serves
2
Difficulty
Easy
Ingredients
Chicken
- 1 large chicken breast, about 450 g
Flour coating
- One third cup plain flour
- One half teaspoon cooking salt
Egg wash
- 1 egg
- 1 tablespoon water
Crumb coating
- One half cup panko breadcrumbs
- 1 teaspoon smoked paprika
- One half teaspoon garlic powder
- 1 teaspoon cooking salt
- One eighth teaspoon cracked black pepper
Katsu sauce
- One third cup tomato sauce
- One and one half tablespoons Worcestershire sauce
- One eighth teaspoon cooking salt
- One half teaspoon garlic powder
- 1 teaspoon soy sauce
For frying
- One third cup vegetable oil, or air fryer
Method
- Mix all katsu sauce ingredients in a bowl and set aside.
- Prepare a dredging station with flour and salt in one bowl, egg and water in another, and panko with spices in a third.
- Slice the chicken breast in half horizontally and pound to an even thickness.
- Coat the chicken in flour, then egg wash, then the panko mixture.
- Heat the oil over medium heat for about 3 minutes.
- Cook the chicken for 4 minutes on one side, then 3 minutes on the other, until golden and cooked through. Internal temperature should reach 75 Celsius.
- Rest for 5 minutes, slice, drizzle with sauce, and serve with rice or salad.
Tips
- Press the panko firmly onto the chicken for maximum crunch
- Do not overcrowd the pan or the coating will soften
- Air fry at 200 Celsius for 12 to 14 minutes if preferred
Storage
- Best eaten fresh for crispness
- Store leftovers airtight in the fridge for up to 2 days
- Reheat in the oven or air fryer to restore crunch
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