Recipe courtesy of Bop 'N' Grill
Chicken Katsu Bowl
- Level: Intermediate
- Yield: 2 servings
- Total: 30 min
- Active: 30 min
Ingredients
Katsu Mayo:
1/2 cup mayonnaise
1/2 cup tonkatsu sauce
Chicken Katsu Bowl:
Fryer oil, for cooking
4 jumbo chicken tenders
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
1 cup panko breadcrumbs
Directions
Special equipment:
a deep-fryer- For the katsu mayo: Mix the mayonnaise and tonkatsu together in a bowl.
- For the chicken katsu bowl: Preheat fryer oil to 350 degrees F.
- Sprinkle chicken tenders with granulated garlic, onion powder, salt and pepper. Dredge tenders in flour and shake off excess. Dip into egg wash, then shake off excess egg. Dip into breadcrumbs and flatten out tenders evenly using your palm. Shake off excess crumbs.
- Put tenders into hot oil and cook until golden brown and internal temp is 165 degrees F. Cut into 1/2-inch slices. Serve with katsu mayo.