Chicken Katsu チキンカツ

Chicken Katsu (marinated in Shio Koji) recipe

📝 Ingredients

• 1 Chicken breast
• 2 tbsp Shio Koji
• 1/2 tsp garlic powder
• 4 tbsp plain flour
• 1 large egg (weigh about 50g)
• 1 tbsp mayonnaise
• 1/4 cup water
• 2 cups Panko crumb
• 750 ml oil (for deep frying )
• 2 cups green salad leaves (to serve)
• 1/4 lemon sliced (to serve)

👨‍🍳 Instructions

1. 1Trim the chicken breast and slice the chicken to half of its original thickness.
2. 2Place the chicken in a zip lock bag. Add 2 tbs shio koji and ½ tsp garlic powder. *1
3. 3Zip up the bag and massage the koji and garlic powder well into the chicken.
4. 4Refrigerate the chicken for 30 minutes to let it marinate.
5. 5Remove the shio koji and garlic powder mixture off the meat.
6. 6Make the batter. Crack the egg, and add water and mayonnaise into a medium sized mixing bowl. Combine them well. Add the flour and mix them all together.
7. 7Dip the chicken breast to coat it with batter, then cover it thoroughly in panko crumbs.
8. 8Heat the oil in a frying pan. To check the oil temperature, drop a small piece of panko crumb into the oil. If it sinks half way to the bottom and floats back up to the surface with small bubbles around it, the oil is the perfect temperature.
9. 9Deep fry the panko crumbed chicken breast for about 2 minutes on one side, then turn it over carefully and fry for another 2 minutes on the other side.
10. 10When you lift the chicken up out of the oil with wooden chopsticks, you will feel a little vibration when the meat is cooked.
11. 11Cut the chicken into 2 cm wide pieces (if you are going to eat with chopsticks) *2
12. 12Serve with green salad leaves and a sliced lemon