Chicken Katsu
Ingredients:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
Vegetable oil, for frying
For the Sauce:
1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp honey
1 tsp Dijon mustard
Instructions:
Pound the chicken breasts to an even thickness and season with salt and pepper.
Set up a breading station: place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
Dredge each piece of chicken in flour, dip in egg, then coat thoroughly with panko breadcrumbs.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken in batches for 4-5 minutes on each side, or until golden brown and cooked through.
In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, honey, and mustard for the sauce.
Drain the chicken on paper towels, then slice it into strips.
Serve the chicken katsu with rice and drizzle with the sauce, or serve the sauce on the side for dipping.
Enjoy this crispy, tender Japanese classic!
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