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18 November 2013

Chicken Katsu

I had a sudden craving for Pork Tonkatsu, one of my favourite Japanese dishes.  I thought about making some at home, but did not know the first thing about making this dish.  Good thing Just One Cookbook came to the rescue!  However, in this case I tried Chicken Katsu instead and it was great.

1/2 kg chicken breast
salt and pepper to taste
1 cup Panko (Japanese breadcrumbs, available from your local supermarket or Asian store.  Note that you may need more than 1 cup.
Canola oil
1 egg, beaten (2 eggs is too much for 1/2 kg chicken breast)
1/2 cup flour (you may also need more)

For the Tonkatsu sauce:
1 tbsp Worcestershire sauce
1 tbsp ketchup
1/2 tbsp oyster sauce
1 tsp white sugar

Heat up the enough cooking oil to submerge the meat pieces (by batch) over medium heat on a non-stick pan.

Sprinkle the meat pieces with salt and pepper.

Tenderize the meat by pounding it with the flat edge of the knife.  Don't beat it to a pulp, just give it a good pounding crosswise, then lengthwise.

Dip the meat onto the flour...
followed by a dip on the beaten egg...
then a generous dip on the panko.

And it's on to the frying pan.  Lay the meat flat for even cooking, then flip to the other side when golden brown.
Place on paper towels to drain off excess oil.

To make the sauce, simply mix all the ingredients for this.

Chop the chicken katsu, then drizzle some sauce on top.  Serve and enjoy (great with rice!)

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