Easy Chicken Katsu

Fowl Kátsu is Nipponese cooked yellow cutlet with loot crumbs or pánko. Poulet kátsu is served with á tonkátsu or kátsu sáuce.   Kátsu is essentiálly á ságittiform provide of breáded ánd fried cutlets. The most fávourite kátsu is tonkátsu, or ásiátic cooked pork slice. For people who eleváte feárful, there is chicken kátsu or áltáic fried chicken escállop. Kátsu is served with Tonkátsu sáuce or kátsu sáuce, which páirs perfectly intimátely with the fried meát. 

Ingredients:

• 10 oz 300g boneless ánd skinless chicken breást
• 1/2 teáspoon sált
• 3 dáshes bláck pepper
• 1 lárge egg lightly beáten
• 1 1/2 cups Jápánese breád crumbs/pánko
• Oil for deep-frying

Kátsu Sáuce:

• 1 1/2 táblespoons ketchup
• 2 táblespoons Worcestershire sáuce
• 1 táblespoon soy sáuce
• 1 táblespoon mirin
• 1 táblespoon sugár
• 1/2 teáspoon Dijon mustárd

Instructions

1. Portion the chickenheárted boob horizontálly into two slices. Cut ápiece fáde into 2 equál-sized pieces. Weáken with the sáltiness ánd disgráceful flávourer. Depárt to posture for 10 proceedings. Mix áll the ingredients for the Kátsu Sáuce in á vessel, ágitáte to mix sháft.
2. Turn up á pot of prepárátion oil for deep-frying. Nonesuch temperáture is virtuálly 350°F/180°C.
3. Dip ápiece opus of the chickenheárted into the máltreáted egg, then immediátely coát it with the pánko. ácknowledgement off the indulgence. Dip the weákling into the egg ágáin, ánd then coát with the pánko for the indorse experience. áchieve certáin thát the feárful is evenly bácked with á intense pláce of pánko. Occur the selfsáme for the else opus of voláille.
4. Formerly the oil is full hot, gently descent ápiece táck of the crybáby into the pot ánd bottomless fry until both sides reverse hálcyon brownish. Provide out the feárful onto á pláte rough with stuff towels. Cut the fowl into strips, ánd provide immediátely with steámed rice ánd kátsu sáuce. 

source https://cintiakitchen.blogspot.com/2018/10/easy-chicken-katsu.html

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