Crisp & Tender Chicken Katsu

Fry twice to get the best results.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Makes 1 Prep: 10 min Cook: 10 min

Ingredients

Chicken breast fillet 1
Salt & pepper as required
Flour as required
Egg 1
Panko breadcrumbs as required
Oil for frying as required

Method

1
Slice the chicken into two almost all the way through and tenderise to make very thin and soft. Season with salt & pepper and keep aside for 10 minutes.
2
Heat the oil 180C. In the meantime, dredge the chicken with the flour and pat off any excess.
3
Run the chicken through the beaten egg and coat liberally with the panko breadcrumbs.
4
Deep fry in the hot oil for 3 minutes, turning only occasionally. Remove and allow to sit on kitchen paper, cooking on residual heat for 3 minutes.
5
Return the chicken to the hot oil for a further 2 minutes, turning once.
6
Remove onto kitchen paper to drain, then slice as required.
7
Here is a recipe for the curry to go with the chicken katsu.




Tips & Note

Crisp & Tender Chicken Katsu

Fry twice to get the best results.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Makes 1

Prep: 10 min

Cook: 10 min

Ingredients

Chicken breast fillet 1
Salt & pepper as required
Flour as required
Egg 1
Panko breadcrumbs as required
Oil for frying as required

Crisp & Tender Chicken Katsu

Recipe ID :2276 Posted on 30 DEC 2016

Makes 1

Prep 10min
Cook 10min
views 4,607
printed 3

saved 0

Fry twice to get the best results.

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Ingredients

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Method

Prep
10min
Cook
10min
1
Slice the chicken into two almost all the way through and tenderise to make very thin and soft. Season with salt & pepper and keep aside for 10 minutes.
2
Heat the oil 180C. In the meantime, dredge the chicken with the flour and pat off any excess.
3
Run the chicken through the beaten egg and coat liberally with the panko breadcrumbs.
4
Deep fry in the hot oil for 3 minutes, turning only occasionally. Remove and allow to sit on kitchen paper, cooking on residual heat for 3 minutes.
5
Return the chicken to the hot oil for a further 2 minutes, turning once.
6
Remove onto kitchen paper to drain, then slice as required.
7
Here is a recipe for the curry to go with the chicken katsu.




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Torajiro Kuruma
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