Chicken Katsu チキンカツ


  • Oil for deep frying
  • Panko
  • 2 eggs
  • All purpose flour
  • Freshly ground black pepper
  • Sea salt
  • 2 Tbsp. sake
  • + 1 more ingredients
    • 3 chicken breasts (1.6 lb)

Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally.* This cutting technique is called “Sogigiri” in Japanese. Each piece will have more surface area so it will cook faster.

View full recipe at SpringPad


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