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
To Serve
Method
Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge in Flour
Place the flour in a shallow bowl. Dredge each chicken breast in the flour, shaking off the excess.
- 3
Coat with Egg
In a separate bowl, beat the eggs. Dip the floured chicken breasts in the beaten eggs, ensuring they are fully coated.
- 4
Coat with Panko
Place the panko breadcrumbs in another shallow bowl. Press each egg-coated chicken breast into the panko, covering both sides completely.
- 5
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded chicken breasts and fry for about 5-7 minutes per side, or until they are golden brown and cooked through. Remove and drain on paper towels.
Brown Gravy
- 6
- 7
Add Broth
Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook, stirring frequently until the gravy thickens.
- 8
Season the Gravy
Stir in the soy sauce, garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste and simmer for another 2-3 minutes.
To Serve
- 9
- 10
Assemble the Dish
On a plate, serve a portion of rice topped with the crispy chicken katsu. Pour the brown gravy over the chicken and rice, and top with the fried egg. Garnish with chopped green onions.
