I wanted to use up a heap of leftover coleslaw and chicken Katsu was the perfect pair.
::FOR THE CHICKEN::
Fillet chicken breast in half so it’s half as thick, and then tenderize if you need to thin out any sections so it will cook evenly. Assemble three shallow bowls; one with about 1/2 cup flour seasoned with salt and pepper, one with about a cup of panko bread crumbs, and one with a whisked egg. Coat each breast in flour, then egg, then panko and fry in about an inch of oil for about 5 minutes on each side (until dark brown and 165 internal temp - get yourself a thermometer if you don’t have one, it is soooo helpful)
::FOR THE SAUCE::
1/2 cup ketchup
1/4 cup brown sugar
Splash of soy sauce, rice vinegar, Worcestershire
Shake of cinnamon, smoked paprika, garlic salt, and ground ginger
Mix and heat to dissolve brown sugar
::TO ASSEMBLE::
Bed of coleslaw (for a dang good and EASY recipe, check out Wickles Pickles Slaw post), a heap of cooked rice topped with @barnaclefoods Furikake (I got mine locally at @alaskapureseasalt ), sliced panko fried chicken, Katsu sauce, and green onions. Enjoy!
Comments