recipes

katsu

tags: chicken, tea

• 1 onion
• Katsu sauce block
• Rice
• Chicken breast; preferrably mini-fillets but can also use sliced breast
• Flour
• 1 egg
• Panko breadcrumbs

• For sauce, fry onion before adding sauce block and water. Leave to simmer whilst chicken is being prepared and cooked
• Beat egg, and arrange flour, egg and breadcrumbs in separate bowls
• Coat chicken pieces in flour, then egg, then breadcrumbs
• Heat decent amount of oil in large-sided saucepan. Chicken should be 3/4 covered when all pieces are added
• When oil very hot (around 150 degrees C?), add chicken for 3 minutes on each side
• Rest for 5 minutes
• Slice chicken pieces, arrange on top of rice, and spoon sauce over