Let’s be honest, most of the time, we just need to put food on the table quickly then get on with the rest of our day. So I gather in “Daily Cook,” simple recipes with minimum ingredients that take around 20 to 30 minutes to cook. Just a place to visit when you need an idea on what you can make the moment you get home.
- 1 egg
- Panko bread crumb.
- 4-8 pieces of boneless fryer chicken thighs.
- You can make as many or as few as you want, as long as if you have enough panko.
- 3 tbs Chinese plum sauce. (I’ve used marmalade.)
- 1 1/2 tsp of honey (If you’re using marmalade, use 1/2 teaspoon)
- 1/2 tsp Dill weed,
- Salt and pepper to taste.
- If you’re serving more more than 4 people, then double or triple the proportions.
- Crack an Egg, and beat it in a bowl.
- Pour Panko 1/2 inch/one cm high on a plate and spread evenly.
- Heat pan to medium high heat with a good layer of oil that covers the pan.
- Dip Chicken into the eggs, then put it on top of the panko and push onto it.
- Do that three to four times until the chicken is covered fully.
- Cook each side of the Katsu Chicken 90 seconds at medium high heat on both sides, so it’s a light golden brown.
- Then cook on low 3 minutes each side.
- Remember to move the chicken so it doesn’t burn. Best practice lift the chicken off the pan with thongs or chopsticks for a few seconds to prevent burning.
- Add oil if needed.
- It’s chicken, use your judgement to make sure it’s cooked through. There is no shame in cutting into the middle to see if it’s cooked, especially since the dish is served sliced.
Serve with plum sauce, or even just ketchup. Some Japanese people serve it with a light curry sauce.