Chicken Katsu with Tamagoyaki
Total Steps
5
Ingredients
10
Tools Needed
9
Related Article
Chicken Katsu with TamagoyakiIngredients
- 1/2 cup flour
- 4 tablespoons vegetable oil
- 1 chicken breast chicken breast
- 3 eggs eggs
- 1 cup panko
- 1/2 teaspoon cayenne pepper
- pinch salt and pepper, to taste
- katsu sauce for dipping
- 1 teaspoon bonito flakes seasoning(optional)
- 1 tablespoon mayonnaise(optional)
Instructions
Step 1
Cut the chicken breast into smaller pieces, then pound them to a uniform thickness. Season the pounded chicken fillets with salt, pepper, and cayenne pepper on both sides.
Step 2
Dust the chicken fillets evenly with flour on both sides. Beat the eggs in a separate bowl. Submerge the floured chicken fillets into the beaten egg batter and let them soak until ready to pan fry.
Step 3
Heat a skillet with a good amount of vegetable oil over medium heat. Dip one egg-saturated chicken fillet into the panko to coat both sides, then place it onto the hot skillet to pan fry. Repeat this process for the remaining fillets. Flip the fillets until one side is golden brown. Pan fry each side for about 4-5 minutes, or until the inside is completely cooked. The chicken katsu is done at this point. Reserve any remaining egg batter for the side dish.
Step 4
Using the same skillet, reduce the heat to low and add a small amount of oil. Pour the reserved egg batter into the skillet. As the egg coagulates, use a spatula to gently roll it up into an egg roll. Serve immediately.
Step 5
Serve the chicken katsu with katsu sauce for dipping. Optionally, top the tamagoyaki egg roll with bonito flakes and mayonnaise.