Crumbed Chicken With Katsu Sauce Ingredients

Crumbed Chicken with Katsu Sauce Recipe:

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for frying

For the Katsu Sauce:

• 1/2 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon mirin (optional)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced

Instructions:

Preparing the Chicken:

1. Butterfly the chicken breasts: Slice each breast horizontally to create two thinner pieces. Pound them gently to an even thickness.
2. Season: Sprinkle both sides with salt and pepper.
3. Breading Station: Set up three shallow bowls - one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. Coat the Chicken: Dredge each piece of chicken in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the chicken to ensure they stick well.
5. Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Making the Katsu Sauce:

1. Combine Ingredients: In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, brown sugar, mirin (if using), grated ginger, and minced garlic.
2. Stir Well: Ensure all ingredients are well combined. Adjust the taste as needed.

Serving:

• Slice the fried chicken into strips.
• Serve over a bed of steamed rice or alongside a fresh cabbage salad.
• Drizzle the katsu sauce over the chicken or serve it on the side for dipping.

Enjoy your homemade crumbed chicken with katsu sauce! ????