I and my hubby l♡ve katsu, we eat very often. I’m so happy that I finally had a chance to share my own recipe with all of you. 🙂
I make katsu with my fresh panko, which is it make even more DELICIOUS! There is a couple reason I make my own fresh panko at home.
First, I can control the crumb size, moister of the panko.
Second, it’s extra crispy.
Third, I can get rid of my old bread in my pantry! YAY!
But I always keep store bought dried panko in my pantry though. Because sometimes when I get lazy, all I need to do is add 1 Tablespoon water into 1 cup of dried panko. Makes as delicious as fresh one!
Watch Chicken Katsu and Black Sesame Dressing episode on YouTube, watch one time is better than read recipe 10 times. 😉
Chicken Katsu and Black Sesame Dressing (Serve 2)
2 boneless, skinless chicken breasts
1 cup flour, seasoned with pinch of salt and pepper
1 egg, beaten, seasoned with pinch of salt and pepper
2 cups fresh panko*
2 Tablespoons toasted black or white sesame seeds
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 Tablespoon sugar
1 Tablespoon sesame oil
2 handful paper thin sliced cabbage*
1/4 cup julienned carrot
Sliced cucumber, optional
Cherry tomatoes, optional
frying oil such as canola, vegetable, peanut or grapseed oil
2 cups cooked short grain rice
Salt and pepper for seasoning
Place chicken breasts on a cutting board, cover with double folded plastic wrap with room to spare. Pound out breast to 1/2 inch thick by using mallet, or anything with a flat hard surface. Season generously both sides with salt and pepper. Place four, beaten egg and panko in 3 separated shallow bowls. First, lightly coat breast in flour and shake off any excess then dip into beaten egg, shaking slightly. Dredge chicken into panko; coat tightly by lightly press down panko on chicken. Lay breaded chicken on a plate and repeat. Cover with plastic wrap, refrigerate while preparing sesame dressing.
Ground sesame seeds by using mortar and pestle until fine texture. Add soy sauce and next 3 ingredients, whisk until well combined, set aside.
Heat oil to 350 degrees, carefully place chicken in oil and fry until golden brown, crispy and cooked through about 5 to 7 minutes. Transfer chicken to paper towel lined rack or sheet tray to cool and rid of excess oil.
Mix cabbage and carrot together, and place on each serving plate. Cut chicken katsu into 3/4 inch thick strips so easy to eat with chopstick. Place on serving plate and drizzle dressing over salad and chicken katsu. Serve with warm cooked rice, cucumber, tomatoes and warm clear/miso soup as desired.
*Seonkyoung’s Tip: You can use any bread to make fresh homemade breadcrumbs. First, remove crusts of bread, tear into 1 inch pieces. Place on a baking sheet and put in a warm(275°F) oven for 10 minutes. Put into food processor and pulse until get desired size crumb.
Using mandoline is the best way to slice cabbage paper thin.
I hope you guys enjoy my chicken katsu recipe!!
I heard some of you already made this recipe for your new year’s eve dinner and it turned out wonderful! I was so happy to hear that!! 😀
Thank you so much for watching my cooking show and share your experience of my recipe! That makes me so SO HAPPY!
Happy New Year Everyone and hope all of you the best and good luck for the new year!!