Chicken Katsu

Ever since I got obsessed with bentos a few years ago, I started looking at Japanese and Korean food and how to make them.  I came across chicken katsu from a few of my favorite bento sites and decided to make it since the recipe looked so easy (and it is!).  I’ve been making it ever since then and everyone’s liked it so far.  I like smaller pieces of chicken because it cooks faster and the chicken isn’t so dry.

Chicken Katsu (2-3 servings)

– 2 chicken breasts, cut into thirds

– 1 cup panko breadcrumbs

-1 egg

– 1/2 flour

– 2 – 4 tbspn oil

– salt

– black pepper

Directions:

1.  Salt and pepper the chicken pieces.

2.  Roll the chicken pieces into the flour, then the egg, then the panko breadcrumbs.  Repeat for all chicken pieces.

3.  Heat the oil in a pan.  Add the chicken and cook on medium high for 7-10 mins on each side or until juices run clear.

4. (Optional) Once the chicken is cooked, lay it on a cooling sheet so that the air can circulate around the chicken.  I find that if I just lay the chicken on a plate, the bottom half will end up soggy.

Chicken Katsu Pictorial

Chicken pieces

 

Starting from the left: flour, egg, and panko

 

Breaded chicken

 

Cooling off

 

Cilantro, onion, tomato & pepper

 

Pepper mash

 

Rice, stir fried noodles, garlic mushrooms, chicken katsu, & pepper

 

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