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Chicken Katsu

Delightfully crispy and served with a simple, savory sauce, chicken katsu is a great go-to dinner when you want maximum texture and flavor with minimum effort or ingredients. Chicken Katsu Serves 2 (with sauce leftover) 2 six to eight oz chicken breasts ¾ cup AP flour 1.5 cups panko breadcrumbs 2 eggs ½ cup ketchup 2 T Worcestershire sauce 2 T soy sauce 2 T oyster sauce 1 T brown sugar Oil for frying (enough to coat a large skillet in about ¼ inch of oil) Salt to taste For serving: Steamed rice and diced green onions Mix the ketchup, Worcestershire, soy, oyster and sugar together in a bowl. Mix thoroughly and adjust flavors as you desire. Set aside. Pound the chicken breasts out to roughly ½” thickness. Season with salt. Set up a 3-part breading station with the flour in one dish, the eggs in another and the panko in the third. Beat the eggs thoroughly. Coat the chicken breasts in the flour, then dip into the eggs and coat thoroughly. Finally lay into the panko and coat thoroughly. Set aside and rest for 15 minutes. In the meantime, bring a large skillet with enough oil to create a ¼” layer in the bottom up to 350-375 F. Use an infrared thermometer to gauge temperature for accuracy if desired. Once oil is hot, lay in the chicken without overcrowding the oil. Cook for 1.5 minutes and flip and repeat this for 3 more cycles so the chicken has been in the oil for 6 minutes total. Depending on chicken thickness it may be done or may require more cooking. If the outside is getting too dark you can finish cooking it in a 375 F oven. Serve with steamed rice and garnished with green onions and a drizzle of the tonkatsu sauce.