Chicken Katsu Loco Recipe
Panko fried chicken with egg and brown gravy
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Ingredients
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Chicken Katsu
Brown Gravy
Toppings
Method
Chicken Preparation
- 1
Prepare the Chicken
Start by seasoning the chicken breasts with salt and black pepper.
- 2
Coat the Chicken
Dredge each chicken breast in all-purpose flour, shaking off any excess.
- 3
Egg Wash
In a bowl, beat the eggs and dip the flour-coated chicken breasts into the eggs, ensuring they are fully coated.
- 4
Panko Coating
Roll the egg-coated chicken breasts in panko breadcrumbs until thoroughly coated.
Cooking the Chicken
- 5
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot.
- 6
Fry the Chicken
Carefully add the coated chicken breasts to the hot oil. Cook for about 4-5 minutes on each side or until golden brown and cooked through.
- 7
Brown Gravy Preparation
- 8
Make the Roux
In a saucepan, melt butter over medium heat. Once melted, whisk in 1 tablespoon of all-purpose flour and cook for 1-2 minutes.
- 9
Add Chicken Broth
Gradually whisk in chicken broth, making sure there are no lumps. Bring to a simmer.
- 10
Season the Gravy
Stir in soy sauce, black pepper, and garlic powder, and let the gravy simmer until thickened, about 5-7 minutes.
Assembly and Serving
- 11
Slice the Chicken
Slice the fried chicken katsu into strips.
- 12
Plate the Dish
On a plate, lay down the sliced chicken katsu.
- 13
Add Gravy
Pour the brown gravy generously over the chicken.
- 14
Garnish
Top with sliced hard-boiled eggs and green onions before serving.
