“torikatsu”
鶏カツ
katsu.
Simple, yet easy to love.
Ingredients:
katsu:
2 boneless, skinless chicken breasts or thighs.
60g (1 cup) panko
30g cornstarch.
30g rice flour, or all-purpose flour.
2 eggs + 1 tbsp water, whisked.
kosher salt.
black pepper.
frying oil, (canola, peanut, grapeseed, vegetable, etc.)
katsu sauce:
40g (3 tbsp) ketchup.
12g (1 tbsp) Worcestershire sauce.
20g (1 1/2 tbsp) oyster sauce.
13g (1 tbsp) brown sugar.
16g (1 tbsp) mirin.
cabbage slaw:
1/2 head of napa cabbage, sliced very thin.
32g (2 tbsp) kewpie mayo.
4g (1 tsp) sugar.
15g (1 tbsp) rice vinegar.
4g (1 tsp) sesame oil.
kosher salt.
Equipment:
deep cast iron skillet/sauté pan.
mixing bowls.
Execution:
coleslaw.
Mix cabbage with a couple pinches of salt and place in a colander in the fridge for a couple hours.
Squeeze out any additional water from the cabbage and let dry on a piece of paper towel.
Whisk together kewpie mayo, sugar, rice vinegar, sesame oil and season to taste with salt.
Add dressing to the cabbage and set aside in the fridge.
2. season, bread, fry.
Place the chicken breast in-between two layers of plastic wrap and pound the meat until it is about 1/4” thick. No need to do this if you’re using thighs.
Season the chicken generously with salt and pepper. Let sit in a fridge for at least 1 hour, up to overnight.
Place flour, eggs and bread crumbs in separate containers/trays.
Fill a cast iron skillet about 1” up with oil, and heat to 350F.
Place the chicken in the flour make sure its completely covered, shake off the excess then move to the eggs, shake off the excess, then to the breadcrumbs, press the breadcrumbs into the chicken to ensure they are completely coating the chicken.
Put the chicken in the oil until golden, crispy and brown, remove and let rest on a tray lined with a wire rack, season with a pinch of salt directly after coming out the oil.
Let rest for 5 minutes before slicing.
3. katsu sauce.
Add ingredients to a bowl and whisk together, adjust proportions to taste.