Dinner
Chicken Katsu
Description
Explore global cuisine from the comfort of your kitchen with this chicken katsu recipe. With juicy, tender chicken covered in crispy panko bread crumbs and served alongside fluffy rice, this dish is a textural dream that’s sure to bring three cheers at the dinner table.
Ingredients:
- 2 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 cup Gold Medal™ All Purpose Flour
- 4 large eggs, beaten
- 1 cup from 1 box Progresso™ Plain Panko Crispy Bread Crumbs
- 1/4 cup canola oil
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- Thinly sliced green onions, to garnish
- Cooked jasmine rice, for serving
Directions:
- Place the chicken breasts between sheets of plastic wrap, or waxed paper, and flatten with a meat mallet or rolling pin to 1/4-inch thick. Season both sides of each breast with 1/4 teaspoon salt.
- Spread the flour onto a plate. Pour the eggs into a shallow bowl and place the panko bread crumbs in a shallow dish. Coat chicken with flour, then eggs, and finally in the panko bread crumbs.
- Heat an 8-inch skillet over medium heat and add the oil. Heat until the oil is simmering, about 3 minutes. Carefully place the chicken into the pan. Cook for 15 minutes, flipping halfway through, until the chicken is golden brown on both sides and registers 165ºF on an instant-read thermometer. Remove the chicken from the pan and place it on a paper towel-lined plate.
- In a small bowl, stir together the ketchup, Worcestershire sauce, sugar, and oyster sauce. Slice the chicken into 1/2-inch strips. Drizzle with the katsu sauce and garnish with the green onions. Serve with the jasmine rice.
