Chicken Katsu

Chicken Katsu

Chicken Katsu

Ingredients

• 1 pound of boneless chicken breasts – cut into strips
• 3 tbsp flour
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 egg yolk
• 3 ice cubes
• 1/2 tbsp of cold lime or lemon juice, or water
• 1 cup panko flakes
• 1 cup of palm oil (or another oil with a high smoke point)

Procedures

• In a bowl, place the chicken strips, and then in a separate bowl, mix the flour, spices, powders, and salt.
• Pour the mix over the chicken, and then using your hands, rub the mix on the chicken strips until fully coated.
• In another bowl, stir together the egg yolk and lime/lemon juice, and then add the ice cubes as when the mix is cold, the coating will end up crispier.
• In a third bowl, pour in the cup of panko flakes.
• Then pour the oil into the wok, and heat on high. The oil should be ready after a few minutes, but you can check by sticking the handle of a wooden spoon into the oil, and if bubbles form around it, the oil is ready. When ready, turn the stove down to medium-low.
• Take two chicken pieces at a time and first soak in the egg mixture, and then roll into the panko flakes until fully coated. Place chicken strips into oil immediately and fry for a few minutes, or until golden brown.
• Remove the chicken and place on a tray lined with paper towel.