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Ingredients
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Chicken Katsu
Rice
Macaroni Salad
Katsu Sauce
Method
Chicken Katsu Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 2
Fry the Chicken
Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Rice Preparation
- 3
Cook the Rice
Rinse the jasmine rice under cold water. In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
Macaroni Salad Preparation
- 4
Cook the Macaroni
In a pot of boiling salted water, cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water.
- 5
Mix the Salad
In a large bowl, combine the cooked macaroni, mayonnaise, diced celery, diced red onion, sweet pickle relish, salt, and black pepper. Mix well and refrigerate until ready to serve.
Katsu Sauce Preparation
- 6
Make the Sauce
In a small bowl, combine ketchup, soy sauce, Worcestershire sauce, and sugar. Mix until well combined.
Serving
- 7
Plate the Dish
Serve the chicken katsu over a bed of jasmine rice with a side of macaroni salad. Drizzle katsu sauce over the chicken.
