“torikatsu”
鶏カツ
katsu.
Simple, easy to love.
Ingredients:
katsu:
2 boneless, skinless chicken breasts or thighs.
60g panko
1:1 cornstarch to rice flour or ap flour.
2 eggs + 1 tbsp water, whisked.
kosher salt.
black pepper.
frying oil, (canola, peanut, grapeseed, vegetable, etc.)
katsu sauce:
3 tbsp ketchup.
1 tbsp Worcestershire sauce.
1 1/2 tbsp oyster sauce.
1 tbsp brown sugar.
1 tbsp mirin.
1 tbsp dark soy sauce.
1/2 tsp garlic powder.
1/2 tsp onion powder.
cabbage slaw:
1/2 head of napa cabbage, sliced very thin.
2 tbsp kewpie mayo.
1 tsp sugar.
1 tbsp rice vinegar.
1 tsp sesame oil.
kosher salt.
Equipment:
deep cast iron skillet/sauté pan.
mixing bowls.
Execution:
coleslaw.
Place the cabbage in a bowl of ice water for 20 minutes.
Drain and mix the cabbage with a big pinch of salt, let drain through a colander in the fridge for 1 hour.
Let the cabbage dry on some paper towel.
Whisk together kewpie mayo, sugar, rice vinegar, sesame oil and season to taste with salt.
Dress the cabbage right before serving.
2. season, bread, fry.
Place the chicken breast in-between two layers of plastic wrap and pound the meat until it is about 1/2” thick. No need to do this if you’re using thighs.
Season the chicken generously with salt and pepper. Let sit in the fridge for at least 1 hour, up to overnight.
Place starch/flour mix, eggs and bread crumbs in separate containers/trays.
Fill a cast iron skillet about 1” up with oil, and heat to 350F.
Place the chicken into the flour/starch mix, make sure its completely covered, shake off the excess then move to the eggs, shake off the excess, then to the breadcrumbs, press the breadcrumbs into the chicken to ensure they are completely coating the chicken.
Put the chicken in the oil until golden, crispy and brown, remove and let rest on a tray lined with a wire rack, season with a pinch of salt directly after coming out the oil.
Let rest for 5 minutes before slicing.
3. katsu sauce.
Add ingredients to a bowl and whisk together, adjust proportions to taste.