Ruth
Our son, Jon, has an unwavering passion for Japanese Chicken Katsu. Ever since we moved to his city last year, our weekly dinners together have become a cherished ritual. From time to time, he’d request Mom’s special version of his favorite dish. I decided to share the chicken recipe this week.
#### Ingredients:
– 2 boneless, skinless chicken breasts
– Soy sauce, wine, sesame oil, ginger slices: Adjust the amount based on personal taste.
– 1 cup all-purpose flour
– 2 large eggs
– 2 tablespoons baking powder
– Olive oil
#### Instructions:
1. Prepare the Chicken:
– Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/3 inch thick. Cut them into pieces (see the picture for the piece size). Marinate them in a mixture of soy sauce, sesame oil, wine, and ginger slices for a minimum of two hours.
2. Set Up the Breading Station:
– Place the flour in a shallow dish. Mix in two tablespoons of baking powder.
– In another shallow dish, beat the eggs with 2 tablespoons of water.
3. Bread the Chicken:
– Dip into the beaten eggs, allowing excess egg to drip off.
– Dredge each piece of chicken in the flour mix, shaking off excess.
4. Fry the Chicken:
– Heat about 1/4 inch of olive oil in a large skillet over medium-high heat.
– When the oil is hot, add the chicken breasts.
– Fry until golden brown and cooked through, about 3-4 minutes per side.
– Remove and drain on a paper towel-lined plate.
6. Serve:
– Serve the chicken katsu with steamed rice and your preferred vegetable dish.
Enjoy!
