Soft & Crispy Chicken Katsu

Name: Soft & Crispy Chicken Katsu
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chicken breast; 1/4 Onion; 3 tbsp Sake; 3 tbsp Japanese-style Worcestershire Sauce; 1 1/2 tbsp Mayonnaise; 1/2 Egg; 3 tbsp Plain flour; 1 Panko; 1 Vegetable oil

cookpad.japan @cookpad_jp

This is one of my family's favorite recipes. Marinating makes the flavor rich and delicious.

The mayonnaise and sauce imparts a rich flavor!
Lightly pounding the meat breaks down the fibers and adding the onions and sake tenderizes the meat. Recipe by fulilin mama

This is one of my family's favorite recipes. Marinating makes the flavor rich and delicious.

The mayonnaise and sauce imparts a rich flavor!
Lightly pounding the meat breaks down the fibers and adding the onions and sake tenderizes the meat. Recipe by fulilin mama

cookpad.japan @cookpad_jp

This is one of my family's favorite recipes. Marinating makes the flavor rich and delicious.

The mayonnaise and sauce imparts a rich flavor!
Lightly pounding the meat breaks down the fibers and adding the onions and sake tenderizes the meat. Recipe by fulilin mama

This is one of my family's favorite recipes. Marinating makes the flavor rich and delicious.

The mayonnaise and sauce imparts a rich flavor!
Lightly pounding the meat breaks down the fibers and adding the onions and sake tenderizes the meat. Recipe by fulilin mama

Saved

Ingredients

2 servings

1Chicken breast
1/4Onion
3 tbspSake
3 tbspJapanese-style Worcestershire Sauce
1 1/2 tbspMayonnaise
1/2Egg
3 tbspPlain flour
1Panko
1Vegetable oil

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Steps

1

Discard the skin and fat from the chicken breast. Slice the chicken on the diagonal. Pound with a meat mallet and marinate with grated onion and sake for awhile (this will soften the meat).
2

After about 30 minutes, add the sauce (I mix regular and thick Japanese worcester-style sauce) and mayonnaise and rub in. Let it marinate.
3

Beat the egg and mix in the flour. Mix well to create a thick egg liquid and then dredge the meat from Step 2.
4

Dip the chicken in panko and deep-fry slowly in medium-hot oil. At the end of cooking, increase the heat and fry until crisp.
5

Remove the chicken pieces vertically from the oil and prop them up to let the oil drain. This prevents the breading from getting soggy and keeps it crunchy.
6

Serve with sauce and fresh-squeezed lemon juice and enjoy. It's also delicious plain because of the marinade!