Where's the beach? Chicken katsu

Panko breadcrumbs make a great alternative to a traditional batter.

  • Preparation Time20 mins
  • Cooking Time16 mins
  • Serves6
  • DifficultyMedium
180ml low-salt soy sauce
2 tbsp honey
Pinch chilli flakes
1 tbsp sesame oil
6 chicken breasts
1 egg
2 tbsp water
Garlic powder (make sure it's powder, NOT garlic salt)
120ml peanut oil
150g rice flour
1 package panko (Japanese breadcrumbs)
1) Combine the soy sauce, honey, chilli flakes and sesame oil in a zip-top bag and shake it all together. Add the chicken and put in the refrigerator to marinate overnight, or at least for 1 hour.

2) After marinating, take the chicken out of the bag and dry it off with paper towels.

3) Beat the egg and add the water and garlic powder, to taste. Don't be afraid of the garlic here, but don't go vampire hunting either.

4) Heat the oil in a frying pan over a medium to medium-high heat. Be sure to watch the oil; if it begins to smoke, turn it down a notch.

5) Dredge the chicken in the rice flour, then egg, followed by the panko. Place into the pan and fry for 5 to 8 minutes on each side. The panko should be crispy and golden brown. Place on a drying rack and finish frying the other pieces.

Cook's Note: I like to serve this with sunomono (vegetables in a vinegar dressing) and potato-mac salad. This is easily a 30-minute meal.

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