Chicken Katsu チキンカツ
Chicken Katsu (marinated in Shio Koji) recipe
- Prep time
- 40 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Chicken breast
- 2 tbsp Shio Koji
- 1/2 tsp garlic powder
- 4 tbsp plain flour
- 1 large egg (weigh about 50g)
- 1 tbsp mayonnaise
- 1/4 cup water
- 2 cups Panko crumb
- 750 ml oil (for deep frying )
- 2 cups green salad leaves (to serve)
- 1/4 lemon sliced (to serve)
Instructions
- 1
Trim the chicken breast and slice the chicken to half of its original thickness.
- 2
Place the chicken in a zip lock bag. Add 2 tbs shio koji and ½ tsp garlic powder. *1
- 3
Zip up the bag and massage the koji and garlic powder well into the chicken.
- 4
Refrigerate the chicken for 30 minutes to let it marinate.
- 5
Remove the shio koji and garlic powder mixture off the meat.
- 6
Make the batter. Crack the egg, and add water and mayonnaise into a medium sized mixing bowl. Combine them well. Add the flour and mix them all together.
- 7
Dip the chicken breast to coat it with batter, then cover it thoroughly in panko crumbs.
- 8
Heat the oil in a frying pan. To check the oil temperature, drop a small piece of panko crumb into the oil. If it sinks half way to the bottom and floats back up to the surface with small bubbles around it, the oil is the perfect temperature.
- 9
Deep fry the panko crumbed chicken breast for about 2 minutes on one side, then turn it over carefully and fry for another 2 minutes on the other side.
- 10
When you lift the chicken up out of the oil with wooden chopsticks, you will feel a little vibration when the meat is cooked.
- 11
Cut the chicken into 2 cm wide pieces (if you are going to eat with chopsticks) *2
- 12
Serve with green salad leaves and a sliced lemon