Keiki Chicken Katsu With Rice Recipe
Make Keiki Chicken Katsu With Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Katsu
Rice
Tonkatsu Sauce
Garnish
Method
Preparing the Rice
- 1
Rinse the Rice
Rinse the jasmine rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 18-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes.
Making Chicken Katsu
- 3
Prepare the Chicken
While the rice is cooking, season the chicken breasts with salt and black pepper on both sides.
- 4
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, shaking off excess, then dip in the eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 5
Fry the Chicken
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Serving
- 6
Plate the Dish
Slice the chicken katsu into strips and serve it over a bed of fluffy jasmine rice. Drizzle with tonkatsu sauce.
- 7
Garnish
Garnish with lemon wedges and chopped green onions.
