We love Japanese food and Chicken Katsu is Japanese dish: chicken fillet breaded with flour, egg and panic bream crumbs, then deep fried. It is a comfort food rather than a healthy Japanese food, but if you use cuts like chicken breasts or tenders instead of thighs and using the air fryer, it can become a little lighter fare. Nonetheless, Chicken Kastu is a delicious and satisfying main dish for dinner.
HOW TO MAKE IT
- Slice the chicken filet in long strips of approximately one cm thick.
- Marinate the chicken in a mixture of the Kikoman soy sauce, Mirin rice wine, Sake, grated ginger, pressed garlic, dash of salt and pepper. Best is to marinate the chicken overnight, if you’re in a hurry then a minimum of 15 minutes in the fridge would do.
- When the chicken has been marinated it’s time to coat the chicken. Dip the chicken in flour, egg and panko bread crumbs.
- Deep fry the chicken or use the airfryer for a lighter and healthier version.
- Enjoy the Chicken Katsu with a bowl of steamed rice and soy sauce on the side.
- 600 gr chicken filet
- 3 tbs Kikoman soy sauce
- 2 tbs Mirin rice wine
- 1 tbs Sake
- 1 cm grated ginger
- clove of garlic
- 3 eggs
- panko bread crumbs
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