Crispy Chicken Katsu with Tonkatsu Sauce and Shredded Cabbage

Ingredients

• 4 unit boneless skinless chicken breasts
• 0,5 cup all-purpose flour
• 2 unit large eggs, beaten
• 2 cup panko breadcrumbs
• 2 cup vegetable oil for frying
• 4 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp brown sugar
• 1 clove garlic, finely grated
• 3 cup green cabbage, finely shredded
• 4 unit lemon wedges
• 4 cup cooked short-grain rice

Instructions

1. 1

   Butterfly 4 boneless skinless chicken breasts and pound between plastic wrap to an even 1 cm thickness for uniform cooking.

2. 2

   Season both sides with salt and white pepper, then set up a breading station: flour in one dish, 2 beaten eggs in another, and panko in a third.

3. 3

   Dredge each cutlet in flour, shaking off excess, dip fully in egg, then press firmly into panko so the crumbs adhere in a thick, even coat.

4. 4

   Whisk together ketchup, Worcestershire sauce, soy sauce, rice vinegar, brown sugar and grated garlic in a small bowl to make the tonkatsu sauce; taste and adjust for a balanced sweet-tangy-umami finish.

5. 5

   Heat 2 cm of vegetable oil in a heavy skillet to 340°F / 170°C : a panko crumb should sizzle steadily and turn golden in 20 seconds.

6. 6

   Fry cutlets two at a time for 3-4 minutes per side until deep golden brown and the internal temperature reaches 165°F / 74°C.

7. 7

   Transfer to a wire rack (not paper towel) to keep the crust shatter-crisp, and rest 3 minutes.

8. 8

   Meanwhile, soak finely shredded green cabbage in ice water for 5 minutes then spin dry : it should be crunchy and almost sweet.

9. 9

   Slice katsu crosswise into 2 cm strips, arrange over steamed rice with the cabbage pile alongside, and drizzle generously with tonkatsu sauce; garnish with a lemon wedge.