Where's the Beach? Chicken Katsu

Total Time:
1 hr 36 min
Prep:
20 min
Inactive:
1 hr
Cook:
16 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 3/4 cup Aloha shoyu (it's the best, the only really)
  • 2 tablespoons honey
  • Pinch red pepper flakes (only as much as you would feed your lone goldfish)
  • 1 tablespoon sesame oil
  • 1 package chicken breast cutlets (4 to 6 pieces)
  • 1 egg
  • 2 tablespoons water
  • Garlic powder (make sure it's powder NOT garlic salt)
  • 1/2 cup peanut oil (more if you use a large frying pan)
  • 1 cup mochiko (rice flour)
  • 1 package panko (Japanese bread crumbs)
Directions
  • Combine the shoyu, honey, pepper flakes, and sesame oil in a zip-top bag and shake it all together. Then add the chicken. Let the chicken marinate refrigerated overnight, or at least 1 hour.

  • After marinating take the chicken out of the bag and dry it off with paper towels.

  • Beat the egg, add the water and garlic powder, to taste. Don't be afraid of the garlic here, but don't go vampire hunting either.

  • Heat the oil in a frying pan over medium/medium-high heat. Be sure to watch the oil, if it begins to smoke - turn it down a notch.

  • Dredge the chicken in the rice flour, then egg, followed by the panko. Place the cutlet into the pan and fry for 5 to 8 minutes on each side. The panko should be crispy and golden brown. Place on a drying rack and finish frying the other pieces.

  • I like to serve this with sunomono and potato-mac salad.

  • This is easily a 30 minute meal.


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