Japanese Chicken Katsu

I got this recipe from Williams-Sonoma: Food Made Fast Asian, which I borrowed from my parents’ house. I replaced the pork with chicken instead because that’s what my hubby likes. This is from the 20 minutes start to finish section.

1 tablespoon soy sauce

1 tablespoon mirin or sake
1 tablespoon worcestershire sauce
3 tablespoons ketchup
1/2 teaspoon hot mustard
1 1/2 pounds chicken breasts
1 egg
2 tablespoons flour
1 cup panko or plain fine dried bread crumbs
salt and freshly ground pepper
1/4 cup corn or peanut oil
steamed rice for serving

1. Stir the first five ingredients with 1 tablespoon hot water for the dipping sauce or skip the whole thing and buy the ready made Katsu or Tonkatsu sauce (I don’t know the difference, honestly).

2. Season the flour with salt and pepper. Beat the egg. Put the flour on one plate and the bread crumbs on another. Season the meat with salt on each side, dip in the flour, dip in the egg, and dip in the crumbs evenly pressing the crumbs with your fingertips so they stick.

3. Fry over medium high heat about five minutes each side until golden brown, cut into strips, and serve with dipping sauce and rice.

Ok, this picture really does nothing for it. It’s really good. He said it was just like the one at the restaurant.

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