Chicken Katsu Recipe
"Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce..."
INGREDIENTS
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6 tablespoons ketchup
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6 tablespoons Worcestershire sauce
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4 teaspoons unsulphured molasses
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2 teaspoons low-sodium soy sauce
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2 teaspoons granulated sugar
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1/4 teaspoon grated peeled fresh ginger
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1/8 teaspoon ground cloves
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Vegetable oil, as needed for frying
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
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2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
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Kosher salt and black pepper
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4 cups tightly packed finely shredded green cabbage (about 12 ounces)
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Tonkatsu sauce, steamed rice and lemon wedges, for serving
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