July 2010 Meal #2: Chicken Katsu

Sorry for the delay with updating the meals. Had a busy weekend and with the sun finally making it's appearance in the Great Northwest I've been taking advantage of it with my little one. 

Meal #2 for the month is something I've made numerous times from the time I was allowed to cook with hot oil.  This particular dish is called Chicken Katsu which is coated Japanese breadcrumbs and deep fried.  Other kinds of meat like beef or pork can be prepare the same way with the Japanese breadcrumbs.  For this as well I don't have an exact recipe but will provide the general idea on how to prepare this along with the accompanying dipping sauce.

CHICKEN KATSU
Ingredients:
3 lbs. boneless/skinless chicken thighs
3 cups flour
4 eggs, scrambled
3 cups panko (Japanese breadcrumbs)
garlic salt or regular salt, whichever you prefer
pepper
oil for deep frying

Directions:
Heat oil in pan.  Mix salt and pepper into flour. Evenly coat chicken into flour mixture.  Evenly coat flour coated chicken in scrambled eggs.  Then evenly coat chicken into panko.  Fry chicken in hot oil till golden brown on both sides, cooking about 10 minutes on each side.  Drain on paper towels. Slice and serve.

KATSU SAUCE
Ingredients:
Ketchup
Worcestershire Sauce
Brown sugar

Directions:
In a small saucepan pour as much ketchup you will need/want for the katsu as this is the base of the sauce.  Add  as much Worcestershire sauce and brown sugar to your preference/taste.  Heat saucepan and stir until sugar has melted.  The taste of the sauce will be entirely to your preference so add Worcestershire sauce and brown sugar accordingly.


Here's the final yummy outcome.