Chicken Katsu

Deep-frying using chicken breast or chicken tender has been my family's favourite chicken dish. In Chinese cooking this fried chicken breast are eaten dipped with either tomato ketchup or chili sauce.  For this Chicken Katsu which I am trying out for the first time, it is served with the Tonkatsu Sauce drizzled on top of the fried chicken breast.  

Ingredients:
2 chicken breast 
1 1/2 tbsp sake
Dash of salt
Dash of grounded black pepper
Plain flour
1 egg (beaten)
Breadcrumbs (panko)
Enough oil for medium-frying

Tonkatsu Sauce:
1 tbsp tomato sauce
2 1/2 tsp worcestershire sauce
1 1/2 tsp oyster sauce
 1 1/2 tsp sugar

Methods:

1. Rinse the chicken breast, pat dry with kitchen towel, slice diagonally into about 1/2 cm. thickness and marinate with sake, salt and grounded black pepper for at least half an hour.  
2. Prepare the plain flour, beaten egg and breadcrumbs in 3 separate bowl or dish.
3. Heat a deep pan with enough oil for frying.
4. To start frying, dust the chicken breast with plain flour, shake off excess, dip in beaten egg, and lastly dredge in breadcrumbs (panko), shake off excess and fry in medium heated oil, turning once till both sides are golden brown.
5. Dish and drain on kitchen paper.  Repeat till all is done.  When frying, do not over-crowed the pan and in between batches pick up the breadcrumbs in the oil to keep the oil clean throughout frying.
6. To prepare Tonkatsu Sauce, combine all the sauce ingredients in a bowl and whisk together till well mixed.  Adjust the sauce according to your liking.
7. Plate the fried Chicken Katsu according to your liking, drizzle the Tonkatsu Sauce over and serve!

This recipe is adapted from Just One Cookbook by Namiko Chen.  To get the full recipe click here