Chicken Katsu

Name: Chicken Katsu
Ingredients: 2 lbs boneless skinless chicken breasts; 2 tablespoons garlic salt; 1/2 cup flour; 2 eggs, beaten; 2 cups panko breadcrumbs (Japanese bread crumbs); 1 quart oil; 1/3 cup catsup; 1/4 cup soy sauce; 1/4 cup sugar; 1 1/2 teaspoons Worcestershire sauce; 1/8 teaspoon ground red pepper

11 ingredients

8 steps

Ingredients

2 lbs boneless skinless chicken breasts
2 tablespoons garlic salt
1/2 cup flour
2 eggs, beaten
2 cups panko breadcrumbs (Japanese bread crumbs)
1 quart oil
1/3 cup catsup
1/4 cup soy sauce
1/4 cup sugar
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper

Directions

1

To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
2

Flatten chicken pieces into 1/4 inch thick pieces.
3

Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
4

Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
5

Heat about 2 inches of oil in a skillet to 350 degrees.
6

Dredge chicken in flour, dip in eggs and coat with panko in that order.
7

Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
8

Pork can be substituted for chicken (tonkatsu).