Japanese Style Chicken Katsu Recipe Video
Ingredients
| Chicken breast | 2 | |
| Eggs | 2 | |
| Panko bread crumbs | 3⁄4 Cup (12 tbs) | |
| Flour | 3⁄4 Cup (12 tbs) | |
| Garlic salt | To Taste | |
| Salt | To Taste | |
| Water | 1⁄4 Cup (4 tbs) | |
| Canola oil | 1 Cup (16 tbs) | |
| Ketchup | 1⁄3 Cup (5.33 tbs) | |
| Shoyu | 1⁄4 Cup (4 tbs) | |
| Brown sugar | 1⁄4 Cup (4 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Pepper | 1 Dash | |
| Ground red pepper | 1 Dash |
Nutrition Facts
Serving size
Calories 1748 Calories from Fat 1112
% Daily Value*
Total Fat 126 g193.1%
Saturated Fat 11.7 g58.4%
Trans Fat 0.4 g
Cholesterol 211.5 mg70.5%
Sodium 2789 mg116.2%
Total Carbohydrates 91 g30.3%
Dietary Fiber 2.4 g9.7%
Sugars 37.1 g
Protein 68 g137%
Vitamin A 5.8% Vitamin C 0.71%
Calcium 4.3% Iron 21.5%
*Based on a 2000 Calorie diet
Directions
2) In a bowl, mix the eggs and grlic salt to taste together.
3) In a smaller dish, mix the Panko bread crumbs and garlic salt to taste together.
4) Halve the chicken breasts widthwise, dip each into the egg mixture, then dredge in the flour mixture, then in the egg again and coat in the bread crumbs.
5) In a skillet, heat the canola oil, fry the chicken for about 10 minutes or until evenly golden brown in colour, drain well.
6) In a bowl, combine all the Katsu Sauce ingredients and mix well.
7) Serve the chicken with the cooked rice, katsu sauce and egg salad.
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Editors Review
Appetizers set the tone for any feast. Crispy chicken katsu served with Tonkatsu sauce makes for a sumptuous indulgence. A big-time Japanese and Korean favorite, this lip-smacking appetizer tastes heavenly when relished with rice, egg salad and cabbage. This video recipe teaches you how to whomp up this delectable treat at home.Chef
