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Chicken Katsu (Tori Katsu)

Chicken Katsu, is a Japanese dish made of pounded chicken breast and breaded with breadcrumbs and deep-fry until golden brown in color. You can serve it with a simple salad, or with rice and some Tonkatsu sauce.

Chicken Katsu (Tori Katsu)


2 (360g) Skinless & Boneless Chicken Breast, slice into (each piece) pounded thinly
Vegetable or Peanut Oil for deep-frying
Tonkatsu Sauce

1 Tbsp Japanese Soy Sauce
1 tsp Ginger Juice
1 Clove Garlic, chopped
1 Tbsp Sake
1/2 tsp Sugar
Sea Salt, to taste
Black Pepper, to taste

¼ Cup Flour
2 Small Eggs, beaten
1 Cup Panko (Japanese Style Bread Crumbs)
3 to 4 Tbsp Olive Oil


Marinate the chicken with soy sauce, ginger juice, garlic, and sugar for about 2 to 3 hours.

Spread the flour on a plate, place the egg in a shallow bowl, and spread the breadcrumbs on another plate. Coat each chicken in the flour, then the egg, and the breadcrumbs, patting with the palm of your hand to ensure adhesion.

Heat the oil in a pan over medium to high heat. When the oil is hot, deep-fry the chicken in few batches until until golden brown in color. Drain on paper towel.

To serve, cut the chicken into smaller pieces, serve with store-bought Tonkatsu sauce, a couple of side dishes or salad, or some steamed rice, if desired,

Serve 2


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