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Chicken (1.5 lb)
on a large cutting board, cover with plastic wrap, then pound with a meat tenderizer till the chicken is at approximately 1/2-inch thickness.
Marinade chicken in a large Ziploc bag, then add
Worcestershire Sauce (3 Tbsp)
Light Soy Sauce (1 Tbsp)
Salt (1/2 tsp)
Ground Black Pepper (1 dash)
. Mix well and allow the chicken to marinade for about 1-3 hours.
Flour (1 cup)
Panko Breadcrumbs (1 cup)
in three separate shallow dishes.
Heat up enough
Oil (as needed)
in a frying pan over medium-high heat, about 1/4 to 1/2 inch of oil.
Coat the chicken in a thin layer of flour (shake off the excess), dip into the egg, then coat in panko breadcrumbs.
Fry the chicken in small batches until golden brown, about 2 minutes on each side.
Place the fried chicken on a cooling rack over a baking sheet, or on oil-absorbing paper.
Prepare the tonkatsu sauce in. a small bowl. Add
Ketchup (3 Tbsp)
Worcestershire Sauce (1 Tbsp)
Oyster Sauce (1/2 Tbsp)
Dry Mustard (1/2 tsp)
. Mix well.
Serve the chicken katsu with steamed rice and tonkatsu sauce.
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