Chicken Katsu or Japanese fried chicken is one of my favourite quick dish when I don’t really have lots of time to cook. Here is my recipes:
for 2 persons:
2 chicken breast (slice it like butterfly)
5 tbsp of flour
1 tbsp of maïzena (corn flour)
some salt and black pepper,
1 tsp of paprika powder
1 tsp of chili powder
1 tsp of coriander powder
1 egg, separate egg yolk and egg white
Some katsu bread crumbs (you might find it in Asian groceries store)
Sweet soya sauce
Cucumber & tomato pickles:
1/2cup of Malt vinegar
2 tbsp caster sugar
1/2 cucumbers, cut into dice
1 tomato, separate with the grains, then cut into dice
1 green onions, thinly sliced.
you can add some small green chilli if you can handle spicy
1st step: prepare cucumber pickles
Mix the vinegar and custer sugar, put the cucumber, tomato and chilli, mix it again, sprinkle the green onion. Set a side.
2nd step: chicken katsu
Place the flour, beaten egg and breadcrumbs in three separate shallow bowls.Mix the flour, maïzena, some salt and black pepper, paprika powder, chili powder, coriander powder in a medium bowl. Shake it well. Coat the chicken breast in the mixture. Meanwhile, heat the oil.
Dip the chicken into the egg white, then press into the Katsu bread crumbs until well coated on both sides. Deep fried the chicken in hot oil until golden brown.
Tips! Instead of throwing the egg yolk, I used to fried the egg yolk (half-cooked). Put on top of the katsu when it served.
Served it with white rice, cucumber pickles, and soya sauce. Bon appétit! 🙂