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Crunchy chicken katsu
Crunchy chicken katsu
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Easy and delicious Japanese chicken katsu, the perfect family favorite.
Ingredients:
  • 85.80 gm tomato sauce
  • 36.60 gm Worcestershire sauce
  • 21.00 gm soy sauce
  • 5.90 gm dijon mustard
  • 2 large chicken breast fillets
  • 62.50 ml plain flour
  • 250.00 ml panko breadcrumbs
  • 36.80 gm vegetable oil
  • 750.00 ml shredded iceberg lettuce
  • 1 telegraph cucumber, halved lengthways, sliced diagonally
  • 1 avocado, thinly sliced
  • 21.00 gm lemon juice
  • 1 green onion, thinly sliced
  • Medium-grain rice, cooked, to serve
  • Sesame seeds, toasted, to serve
Instructions:
  • Mix together the tomato sauce, Worcestershire sauce, soy sauce, and mustard in a bowl. Let it sit until you're ready to use it.
  • Slice each chicken breast horizontally to create 2 thin fillets.
  • Start by sprinkling flour onto a plate. Season it with salt and pepper. In a shallow bowl, whisk an egg with 1 tablespoon of water. Spread breadcrumbs on another plate. Coat one piece of chicken with flour, then dip it into the egg mixture, and finally coat it with breadcrumbs, pressing gently to make it stick. Transfer the coated chicken to a plate and continue the process with the rest of the chicken pieces.
  • In a large frying pan over medium heat, heat vegetable oil. Cook chicken for 3 to 4 minutes on each side until golden and fully cooked, adding more oil if necessary. Place chicken on a cutting board to rest for 2 minutes before slicing it thickly.
  • In a large bowl, combine lettuce, cucumber, avocado, and lemon juice. Gently toss to mix. Drizzle sauce over chicken and sprinkle with green onion. Serve with salad, rice, sesame seeds, and lemon wedges.

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