Chicken Katsu Recipe
Boneless chicken coated with Japanese panko breadcrumbs, deep fried and served with Nico’s katsu sauce. Served with Chowmein Noodles
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Ingredients
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Chicken Katsu
Method
Preparation
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
Coating the Chicken
Dredge each chicken breast in all-purpose flour, shaking off the excess. Dip into beaten eggs, then coat with panko breadcrumbs, pressing down to ensure the crumbs adhere.
- 3
Frying the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- 4
Cooking the Noodles
In a separate pot, prepare the chowmein noodles according to package instructions. Drain and set aside.
- 5
Serving
Slice the chicken katsu into strips and serve over the chowmein noodles. Drizzle with Nico’s katsu sauce and garnish with chopped green onions.
