Tender Chicken Katsu Bowl with Sauce

Name: Tender Chicken Katsu Bowl with Sauce
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 large boneless, skinless chicken breast; 1/2 cup water (about 100 ml) [Brine]; 1 1/2 teaspoons sugar [Brine]; 1 1/2 teaspoons salt [Brine]; 1 large egg [Batter]; 3 tablespoons all-purpose flour [Batter]; 2 tablespoons water [Batter]; About 1 cup panko breadcrumbs, as needed; 3 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 2 tablespoons mirin; 2 teaspoons sugar; Cooked rice for 2 servings

✞✟✞おこめ✟✞✟ @cook_40296382

Even with chicken breast, this comes out moist and tender.
Recipe background:
I was in the mood for katsu, so I made this.

✞✟✞おこめ✟✞✟ @cook_40296382

Even with chicken breast, this comes out moist and tender.
Recipe background:
I was in the mood for katsu, so I made this.

Saved

Ingredients

Serves 2 servings

1large boneless, skinless chicken breast
1/2 cupwater (about 100 ml) [Brine]
1 1/2 teaspoonssugar [Brine]
1 1/2 teaspoonssalt [Brine]
1large egg [Batter]
3 tablespoonsall-purpose flour [Batter]
2 tablespoonswater [Batter]
About 1 cup panko breadcrumbs, as needed
3 tablespoonsWorcestershire sauce
2 tablespoonssoy sauce
2 tablespoonsmirin
2 teaspoonssugar
Cooked rice for 2 servings

Saved

Steps

1

Cut the chicken breast into bite-sized pieces. Poke with a fork and soak in the brine mixture.
2

After soaking for 10–15 minutes, drain the chicken and coat it with the batter.
3

Coat the chicken with panko breadcrumbs. Heat about 1/2 inch of oil in a skillet and fry the chicken on both sides for about 3 minutes each.
4

Drain the oil from the chicken. Microwave the sauce ingredients (marked with ★) at 700W for 30 seconds, then dip the chicken in the sauce. (Don’t soak too long or the coating will lose its crispiness!)
5

Place the chicken on top of the rice and serve.