Chicken Katsu with Chicken Breast

Name: Chicken Katsu with Chicken Breast
Yield: Serves 3 servings
Ingredients: 2 pieces chicken breast; 4-5 tablespoons potato starch (about 32–40 grams); 2 eggs; Plenty of panko breadcrumbs; 2 tablespoons soy sauce (about 30 ml); 1 tablespoon mirin (about 15 ml); 1 tablespoon sake (about 15 ml); About 3/4 inch (2 cm) ginger paste

akiragi @cook_40160775

I created this recipe while trying different ways to make chicken breast taste delicious.
Background of this recipe:
When I cooked chicken breast, it often turned out dry and my son wouldn’t eat it. After trying several methods, I found this way, and he finished his meal! In our house, we call this chicken cutlet 'cotoletta'.

akiragi @cook_40160775

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Ingredients

Serves 3 servings

2 pieceschicken breast
4-5 tablespoonspotato starch (about 32–40 grams)
2eggs
Plenty of panko breadcrumbs
For seasoning
2 tablespoonssoy sauce (about 30 ml)
1 tablespoonmirin (about 15 ml)
1 tablespoonsake (about 15 ml)
About 3/4 inch (2 cm) ginger paste

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Steps

1

Remove the skin from the chicken breasts and slice them diagonally into pieces about 1/2 inch (1 cm) thick.
2

In a bowl, mix all the seasoning ingredients together. Add the chicken pieces and let them marinate in the refrigerator for about 30 minutes.
3

Coat the chicken in potato starch, then dip in beaten eggs, and finally coat with panko breadcrumbs, just like making tonkatsu.
4

Fry in oil at about 350°F (180°C) for about 1 minute and 30 seconds. For extra crispiness, fry a second time for about 50 seconds.
5

It's ready! Serve with your favorite sauce if you like.