Saucepan@saucepan · Shared this recipeFollowJapanese · dinnerJapanese Fried Chicken KatsuA chicken breast is butterflied, breaded with flour, egg, and panko, deep-fried, and served over cabbage with a sweet and savory katsu sauce.servings2Original recipe on woocancook.comKeep this recipeAdd a copy of Japanese Fried Chicken Katsu to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients2 servingsBack to 2 servingsMain ingredientslarge chicken breastAP flourpanko breadcrumbeggsNapa cabbagelemon wedgesgreen onionsfurikakepickled daikon radishvegetable oilkatsu saucegarlicgingerlow sodium soy saucedark soy saucemirinblack vinegaroyster sauceketchupStepsClear checksTap an ingredient or step to check it off.1Step 1: CRUSH AND MINCE the garlic, set aside2Step 2: FINE MINCE the ginger, set aside3Step 3: SLICE the green onions on a bias as thinly as possible, set aside4Step 4: SLICE the cabbage, set aside5Step 5: SLICE the pickled daikon into chips, set aside6Step 6: BUTTERFLY the chicken breast and separate into two pieces, set aside7Step 7: WHISK the eggs, set aside8Step 8: ADD flour to a separate bowl, set aside9Step 9: ADD half of the panko to a bowl, set aside10Step 10: COAT each chicken cutlet with flour first, then egg, then press firmly into the panko until all of the panko sticks to the chicken cutlet11Step 11: ADD the remaining panko to the bowl and repeat12Step 12: COMBINE all sauce ingredients except for the garlic and ginger, and set aside13Step 13: HEAT 12 oz vegetable oil to 375F14Step 14: ADD chicken one cutlet at a time, flipping after 2-3 minutes, then frying until golden brown (about 4-5 minutes total)15Step 15: LET COOL on an elevated dry rack16Step 16: REMOVE all but 4 tbsp of vegetable oil from the wok and long yao, then remove half of the oil before frying17Step 17: ADD garlic and ginger and bloom until fragrant (about 10 seconds)18Step 18: ADD garlic and ginger to the sauce mixture, and stir until combined19Step 19: SERVE with white rice, and place the chicken on top of the cabbage20Step 20: FINISH with green onions and furikakegetsaucepan.com/r/c32fd0f1-67a0-4117-973c-764d8d259b31 · Original: https://www.woocancook.com/chicken-katsu
