26-MINUTE CHICKEN KATSU DINNER

INGREDIENTS

FOR RICE

• 1/2 Cup Jasmine Rice, Rinsed Thoroughly

• 3/4 Cup Water

• Pinch of Salt, to taste

FOR CHICKEN KATSU

• 1lb Boneless, Skinless Chicken Breasts

• ~3/4 Cup All-Purpose Flour

• 2 Large Eggs + 2 Tbsp Water

• ~3/4 Cup Panko Breadcrumbs

• Salt and pepper, to taste

FOR SLAW

• 1/4 Head Cabbage, Sliced Thinly

• 1/2 Small Red Onion (or 1/4 Medium Red Onion), Sliced Thinly

• 1/4 Cup Mayonnaise

• 1 Tbsp Rice Vinegar

• 1 Tbsp Soy Sauce

• 2 tsp Fresh Lemon Juice

• 1 tsp Toasted Sesame Oil

• 1/8 tsp Garlic Powder (or 1 Clove Fresh Minced Garlic)

FOR TONKATSU SAUCE

• 2 Tbsp Ketchup

• 5 tsp (1 2/3 Tbsp) Worcestershire Sauce

• 1 Tbsp Oyster Sauce

• 2 tsp Granulated Sugar

• 1-2 Tbsp of Water (optional)

STEPS

FOR RICE

1. Add rice, water, and salt to pot, and bring to a boil.

2. Stir and reduce the heat to low, then cover the pot. Simmer, covered for 15 minutes.

3. Remove the pot from the heat, still covered, and allow to steam off of the heat for 10 minutes.

FOR CHICKEN KATSU

1. Trim and cut chicken breasts into 1/2” (1.27cm) thick portions. Season both sides generously with salt and pepper.

2. Place a heavy bottomed pan on your stove over medium heat. Once the pan has heated slightly, add oil to a depth of about 1/2” (1.27cm). Aim for an oil temperature of about 350F (180C).

3. Prepare your 3-part breading station: one bowl containing your all-purpose flour plus a pinch of salt, one bowl containing your eggs beaten together with water plus a pinch of salt, and one bowl containing your panko bread crumbs plus a pinch of salt.

4. Coat each piece of chicken in flour, then eggs, then panko bread crumbs, being sure to gently shake off any excess after each step.

5. Add the chicken to your hot oil, and fry until the exterior is lightly golden brown and the interior reaches a temperature of 160F (71C), about 2-3 minutes per side.

6. Remove the chicken to a wire rack, and allow to rest for at least 5 minutes before slicing.

FOR SLAW

1. Combine thinly sliced cabbage and thinly sliced onions in a large bowl.

2. In a small bowl, whisk together all slaw ingredients.

3. Add the slaw to your large bowl with the vegetables and toss to thoroughly coat. Set aside until ready to serve.

FOR TONKATSU SAUCE

1. In a small bowl, whisk together all ingredients.

2. Optionally, add extra water until desired consistency is reached.

TO SERVE

1. Add a heaping scoop of rice to your plate, along with about an equal amount of slaw.

2. Slice your chicken and place it on top of the rice and slaw.

3. Drizzle the entire dish with Tonkatsu sauce and serve!

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