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RECIPE
11 INGREDIENTS8 STEPS3HR 10MIN

Simple Chicken Katsu

4.4
7 Ratings

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Wok & Skillet

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This dish is so easy and inexpensive to make at home.
3HR 10MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
Worcestershire Sauce
(optional)
1 Tbsp
(optional)
2
Eggs , beaten
2 cups
Panko Breadcrumbs
to taste
Canola Oil

Katsu Sauce

3 Tbsp
1 Tbsp
Worcestershire Sauce
1/2 tsp
Dry Mustard
to taste

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Nutrition Per Serving

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CALORIES
479
FAT
10.3 g
PROTEIN
43.1 g
CARBS
46.4 g

Cooking Instructions

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Step 1
Place Boneless, Skinless Chicken Thigh (1.5 pound) on large cutting board, cover with plastic wrap, then pound out till the chicken is at about 1/4 inch thickness.
Step 2
Optional step: Marinade chicken in Worcestershire Sauce (4 tablespoon) and Soy Sauce (1 tablespoon) for about 3 hours (or overnight)
Step 3
Place Egg (2), All-Purpose Flour (1 cup), and Panko Breadcrumbs (2 cup) in three separate shallow dishes.
Step 4
Heat up Canola Oil (to taste) in pan over medium-high heat about 1/4 inch of oil. Make sure that it's hot enough before frying chicken.
Step 5
Coat chicken in a thin layer of flour, shake off excess, dip into the egg, then coat in panko breadcrumbs.
Step 6
Fry until golden brown or about 3 minutes on each side.
Step 7
Mix Ketchup (3 tablespoon), Worcestershire Sauce (1 tablespoon), Dry Mustard (1/2 teaspoon), and Soy Sauce (to taste) to make Katsu Sauce.
Step 8
Serve with steamed rice and katsu sauce and enjoy!

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Nutrition Per Serving
Calories
479
% Daily Value*
Fat
10.3 g
13%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
251.0 mg
84%
Carbohydrates
46.4 g
17%
Fiber
1.6 g
6%
Sugars
5.8 g
--
Protein
43.1 g
86%
Sodium
759.2 mg
33%
Vitamin D
0.5 µg
2%
Calcium
137.5 mg
11%
Iron
4.5 mg
25%
Potassium
777.9 mg
17%
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