This is a delicious Japanese dish of breaded, fried chicken meat served with a sweet and savory sauce. The ingredient used to make this dish are all recognizable, making it an easy dish to cook. If you’re looking for something “fried” with your meal that isn’t unhealthy, then chicken katsu will be perfect! So what are you waiting for? Get cooking!
Ingredients
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
Instructions
Pound the chicken breasts until about ¼ inch thick. Combine the flour with a beer in a mixing bowl and whisk in all but 1 Tbsp. of the beaten egg. Set aside. In a small bowl, mix together Ikan Bilis, salt, and ground black pepper. Remove the skin from both sides of the chicken breasts and set aside. Coat both sides of the chicken breasts with flour/beer mixture, making sure they are completely covered in flour (this will help prevent them from sticking to each other when you put them back together). Shake off any excess. Dip each chicken breast into an egg and then into panko bread crumbs until fully coated on both sides (you don't even need to press down on the meat). If you're using katsu sauce (or tonkatsu sauce), add it now and distribute it evenly over both chicken breast halves
