Ashley's Chicken Katsu with Tonkatsu Sauce Recipe

Ingredients
<br>- ½ cup Worcestershire sauce
<br>- ¼ cup ketchup
<br>- 2 tablespoons soy sauce
<br>- pepper to taste
<br>- 2 cups vegetable oil, for deep-fat frying
<br>- ½ cup all-purpose flour
<br>- ½ cup panko bread crumbs
<br>- salt and pepper to taste
<br>- 1  egg, beaten
<br>- 2  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
<br>- 1  green onion, thinly sliced
<br><p></p>Directions
<br>step 1: For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
<br>step 2: Heat oil in deep-fryer to 350 degrees F (175 degrees C).
<br>step 3: Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
<br>step 4: Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
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Ingredients
- ½ cup Worcestershire sauce
- ¼ cup ketchup
- 2 tablespoons soy sauce
- pepper to taste
- 2 cups vegetable oil, for deep-fat frying
- ½ cup all-purpose flour
- ½ cup panko bread crumbs
- salt and pepper to taste
- 1 egg, beaten
- 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 1 green onion, thinly sliced

Directions
step 1: For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
step 2: Heat oil in deep-fryer to 350 degrees F (175 degrees C).
step 3: Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
step 4: Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

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