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This recipe describes how to make chicken katsu, a variation of tonkatsu (breaded pork cutlets) using chicken. The chicken breasts are pounded thin, soaked in a saltwater brine, then dredged in flour, egg and panko breadcrumbs. The breaded chicken is deep fried in a mixture of chicken fat and vegetable oil until crisp and browned. It is served with steamed rice, shredded cabbage and tonkatsu sauce. The simple preparation captures the classic flavors of a Tokyo diner dish and cooking chicken in its own fat e

Author

Tom Beet

Language

EN