Chicken Katsu




4 chicken breasts, boneless, pounded to a thickness of 1/2 inch
all-purpose flour, half a cup
2 beaten eggs
Panko breadcrumbs in a cup
pepper and salt as desired
frying with vegetable oil

To make the sauce:

Ketchup, 1/4 cup
Worcestershire sauce, 2 tablespoons
2 tbsp. soy sauce
1 tablespoon of honey
Grated ginger, 1 teaspoon
minced garlic, 1 teaspoon

As a serving:

prepared rice
diced cabbage
slice of lemon


In a small bowl, combine the ingredients to make the sauce. Place aside.
Chicken breasts should be salted and peppered.
In separate shallow plates, combine the flour, beaten eggs, and panko breadcrumbs.
Each chicken breast should be floured and any excess should be shaken off. After that, coat them with panko breadcrumbs after dipping them in the beaten eggs.
In a big pan, heat the vegetable oil on medium-high.
When the oil is hot, add the chicken breasts and cook them for 5 to 6 minutes on each side, or until they are golden brown and thoroughly cooked.
Chicken should be taken out of the pan and dried on paper towels.
Along with cooked rice, shredded cabbage, and lemon wedges, serve the chicken katsu. Serve the sauce on the side for dipping or drizzle it over the chicken. Enjoy!

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