2 large chicken
breasts
Salt
Pepper
2 eggs
Panko bread crumbs
Vegetable oil
Thaw chicken. Slice
the chicken breast horizontally into two equal sized slices (so chicken is even
and thin.) Pat dry with paper towel.
Season with the salt and black pepper. Leave to stand for 10 minutes.
Lightly pat dry again.
Heat up a pot of
cooking oil for deep-frying. Ideal temperature is about 350°F. In a deep sauce
pan (4-5 inches deep, you want about 3 inches of cooking oil in pan.) Place oil
on medium heat and let it heat up for 5-10 minutes. The less time spent in the
oil the less oil your chicken will absorb. While oil is heating, dip each piece
of the chicken into the beaten egg, then immediately coat it with the panko.
Shake off the excess. Dip the chicken into the egg again, and then coat with
the panko for the second time. Make sure that the chicken is evenly coated with
a thick layer of panko. Repeat the same for the other piece of chicken.
Once the oil is
fully heated, gently drop each piece of the chicken into the pot and deep fry
until both sides turn golden brown. Likely 2-3 minutes. If you have a meat
thermometer your chicken should reach 165°F.
Dish out the chicken
onto a plate lined with paper towels. Cut the chicken into strips, and serve
immediately with steamed rice and tonkatsu sauce.
Katsu Sauce
1/2 c ketchup
1 1/2 - 2 t dry
mustard powder
3/4 t garlic powder
1/4-1/2 t ground
black pepper
1 1/2 T
worcestershire sauce
In a small bowl stir
together all ingredients. Cover and refrigerate for at least 1 hour to blend
all flavors together prior to serving.
