Brad's chicken katsu
I've been leaning towards quicker weeknight meals. This takes about 30 minutes to get on the table, but still has great flavor. I made the sauce, but if you prefer to buy it at the store, it cuts additional time. #worldonaplate
Chicken Katsu Recipe by Sarah Kim
Ingredients
For the tonkatsu sauce
1/2 cup ketchup
2 tbs low sodium soy sauce
1 tbs brown sugar
1 tbs mirin
1 1/2 tsp worchestershire sauce
1/2 tsp ground ginger
1/2 tsp ground mustard
1 clove minced garlic
For the chicken
2 lbs chicken breast, sliced into 1/2 " strips
Prepared tempura batter
Steps/How to Make
Slice chicken and put on a plate. Sprinkle with kosher salt and set aside.
Mix all of the ingredients for the sauce. Mix well and refrigerate until use.
Mix tempura batter. If you choose to use a boxed tempura follow recipe on box. Or make your own by mixing 1 cup rice flour w/ 2/3 cup ice water.
Heat deep fryer to 360 degrees.
Dip chicken in batter to coat well. Let excess drip off. Hold end of strip in hot oil for a few seconds then slowly lower into oil. This should keep the batter from sticking to the frying basket. Fry about 8 strips at a time. Fry for about 4 minutes. Drain on paper towels.
Serve chicken with the sauce on the side. Enjoy.
Cookpad by wingmaster835