I love traveling for many reasons, and trying out new restaurants is high up on that list. Growing up, my go-to travel meal was sushi. I was sure I’d never get tired of the stuff. Imagine my surprise, though, when sushi places finally opened up here in Aberdeen. I was super happy, but I was also slowly coming to the realization that it was possible to get a little tired of my favorite food.
When we’d travel, I started to expand my palate and tried out some other Japanese dishes. Chicken katsu quickly became a favorite of mine as well, and it turns out it’s super easy to make it at home yourself. Nori and mirin might be new ingredients to you, but you can find them in the Asian food aisle in any of our grocery stores. //
- 1 lb. boneless skinless chicken breast, cut in half horizontally
- 1 ½ cup all-purpose flour
- 3 eggs
- 3 cups panko bread crumbs
- Vegetable oil for cooking
- ½ cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon mirin (rice wine)
- 2 teaspoons Worcestershire sauce
- Nori (dried seaweed)
- Vegetables of your choice
- Make sure to cut your chicken breasts in half horizontally. Set up three bowls for your breading station – one bowl for flour, one for beaten eggs, and one for panko crumbs.
- Cover each chicken breast half in flour and shake off the excess. Then dip them into the egg wash, ensuring they are fully covered. Next, coat them with the panko bread crumbs.
- Place them in the fridge for about 10 minutes while you make the sauce. To make the sauce, combine all sauce ingredients in a bowl and mix well.
- Heat a few tablespoons of vegetable oil in a skillet on medium-high heat. Cook chicken until it is golden brown, about 3 or 4 minutes on each side.
- To assemble, slice chicken into thin strips. Chicken katsu is best served with white rice, and you can add vegetables of your choosing as well. Drizzle the tonkatsu sauce over the chicken, and cut up your nori sheets into thin strips to garnish the chicken.