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Chicken Katsu

Cook Time

20 minutes

Prep Time

25 minutes

Serves

The ultimate Chicken Katsu, crispy and golden crumb on the outside, tender and juicy chicken on the inside, what more could you want? Serve with a simple Japanese style slaw - how good!

Ingredients

Slaw ingredients

3 cups of white and or savoy cabbage, finely sliced

3 Spring onions, finely sliced

1/3 cup Japanese mayonnaise (kewpie)

1/2 lemon juice

1 tbsp sesame oil

1 tbsp toasted sesame seeds

Chicken Katsu ingredients

2 chicken breasts

1/2 tsp sea salt

1/2 tsp black pepper

1 cup plain flour

1 cup panko breadcrumbs

2 eggs

300ml Grapeseed oil (or other high heat oil)

Instructions

Combine slaw ingredients in a bowl, place in the fridge until required
Pound chicken breast flat to make an even thickness
Season the chicken breast with salt and place in the fridge while you prepare the breading. In three separate bowls, add one with flour and pepper, one with egg, one with panko crumbs
Press the chicken into the flour, then dip into the eggs, let it drip off then press firmly into the panko crumbs to really get it sticking together. Set aside on baking paper, don’t stack them
Heat a deep pan with grapeseed oil and bring to medium high heat until shimmering. One or two at a time (depending on pan size), carefully place the chicken breast in the oil and fry for 4-5 minutes, turn over and fry for another 4-5 minutes until golden, crispy and cooked through, place on a wire rack and cook the rest of the chicken
Serve with slaw and a wedge of lemon.