Recipe courtesy of Jenni Deylius
Where's the Beach? Chicken Katsu
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 724
- Total Fat
- 28
- Saturated Fat
- 5
- Carbohydrates
- 54
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 61
- Cholesterol
- 192
- Sodium
- 1914
- Total: 1 hr 36 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 16 min
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)
Serving suggestions: sunomono and potato-mac salad
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.