Chicken Katsu Plate Recipe
Japanese style panko fried chicken
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Ingredients
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Chicken
Sauce
Rice
Vegetables
Method
Chicken Preparation
- 1
Prep the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Coat the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, ensuring it's fully coated, then press into the panko breadcrumbs to coat evenly.
Cooking Chicken
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- 4
Fry the Chicken
Carefully add the breaded chicken breasts to the skillet. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain.
Cooking Rice
- 5
Cook the Rice
In a medium saucepan, combine the white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed.
Preparing Vegetables
- 6
Serving
- 7
Assemble the Plate
On a plate, serve a portion of rice, top with sliced chicken katsu, drizzle with katsu sauce, and arrange the sliced cabbage and carrots on the side.
