easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Thursday, January 7, 2016

Chicken Katsu

I love anything fried in Panko. They are far superior to any breadcrumb, except for maybe my beloved Pork Things.  This chicken is fried Panko perfection and the sauce is amazingly simple.  Even Miss F enjoyed the sauce, which was quite surprising.  She is usually a mustard based sauce fan, which is so surprising because usually kids are all about ketchup over mustard, I know I was.  I enjoyed the leftovers, with the sauce, on a sandwich the next day for lunch. The Tonkatsu sauce recipe is from Just One Cookbook.
Chicken Katsu

¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon oyster sauce
1 tablespoon sugar

4 boneless skinless chicken breast halves, pounded to ½ inch thickness
2 tablespoons flour
1 egg, beaten
1 cup Panko bread crumbs
1 cup oil, for frying

In a small bowl, whisk together the ketchup, Worcestershire, oyster sauce and sugar, set aside.

Season the chicken breasts with salt and pepper. Dredge the chicken in the flour, then egg and finally the Panko until well coated. Heat ¼ inch oil in a large skillet over medium-high heat. Place the chicken in the hot oil and cook for 3 to 4 minutes on each side, until golden brown. Serve with rice and the prepared Tonkatsu sauce.
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