CHICKEN KATSU & CABBAGE DRESSING
No measurements
Chicken breast
All purpose flour
Eggs
Panko bread crumbs
Salt
Black pepper
1. Thinly slice chicken breast. Place chicken breast in a ziploc bag and pound using a mallet or spine of your knife until desired thickness. Set this aside
2. Set up 3 stations- all purpose flour, beaten eggs & panko bread crumbs. Season each station to preference. I just use salt and black pepper.
3. Once your station is set up, coat your chicken breast in: all purpose flour, eggs and panko bread crumbs. Do it in this order and make sure you pact the panko into your chicken
4. Pan fry, deep fry or air fry til your chicken katsu is nice and golden. Your katsu is done
CABBAGE DRESSING
Thinly sliced cabbage.
1/4 c mayo
1 tbs sriracha
1 tsp fish sauce
1 tsp vinegar
1.5 tsp sugar
1 glove of garlic, finely minced
1. Thinly slice cabbage. Then soak in ice water while you make the dressing.
2. To make the dressing, mix together: mayo, sriracha, fish sauce, vinegar, sugar, minced garlic.
3. Once your done with ur cabbage dressing, drain cabbage from ice water. Your cabbage and dressing is done.
KATSU DIPPING SAUCE
2 TBSP ketchup
2 tsp Worcestershire sauce
1 tsp oyster sauce
1 tsp sugar
- mix this together