Mix Plate #3 Recipe
Chicken katsu and teriyaki chicken combination
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Ingredients
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Chicken Katsu
Teriyaki Chicken
Method
Chicken Katsu
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch for even cooking. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded chicken and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Teriyaki Chicken
- 5
- 6
Marinate the Chicken
Place the boneless chicken thighs in a resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
- 7
- 8
Garnish
Once cooked, sprinkle the cooked chicken with sesame seeds and chopped green onions before serving.
