Katsu Chicken Plate Recipe
Breaded chicken cutlet deep fried with tangy BBQ sauce
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Ingredients
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Chicken Cutlet
Tangy BBQ Sauce
Method
Chicken Cutlet Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Finally, coat with panko breadcrumbs, pressing gently to adhere.
- 4
Heat the Oil
In a large frying pan, heat vegetable oil over medium-high heat until shimmering (about 350°F or 175°C).
- 5
Fry the Chicken
Carefully place breaded chicken breasts in the hot oil. Fry for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on paper towels.
Tangy BBQ Sauce Preparation
- 6
Combine Ingredients
In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 7
Cook the Sauce
Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 5-7 minutes until slightly thickened.
- 8
Adjust Seasoning
Taste the sauce and adjust seasoning if necessary. Remove from heat and let cool slightly.
