Frantic Home Cook - Home cooking, Recipes, Healthy, Frugal

My Southern family loves fried chicken so much, we bleed deep fried oil. My doctor says that could be a problem. So I’m trying out Japanese food which is among the world’s healthiest diets.  I checked out a Japanese cookbook and next to the recipes for sushi and miso soup, I found a recipe that would make my cast-iron skillet proud - tonkatsu.  Traditionally made from pork, I decided to try the chicken version called simply Chicken Katsu.

But it’s still FRIED, you say! Well, don’t get your panties in a bunch.  Baby steps, people.  Baby steps. First off, there’s no skin.  Second, it’s fried in very little oil and the pieces are much smaller since you’re slicing a boneless breast in half and pounding it flat.  I figure that counts for something.

And it was crunchy but not greasy with a greater proportion of crunch to chicken than you’d get at Colonel Sanders.  The secret is the Panko.  I get mine cheap at the Asian Market up the street.  This stuff could make Jello crispy.

Chicken Katsu
4 boneless skinless chicken breast halves
Pinch of salt and pepper
1/2 cup flour
3 eggs, lightly beaten with a little water
2 cups Japanese Panko crumbs

Heat 1 Tablespoon of canola oil in a non-stick skillet.

Slice the chicken from the sides into two large pieces.  Place each thin piece in a large Ziploc and pound to an even thickness.    Dip the chicken piece in flour, egg mixture, flour, mixture (don’t worry, double dipping is encouraged here!) and finally the Panko crumbs, patting the crumbs firmly into the chicken.

Saute the chicken about 5 minutes on each side until done.  Serve with Tonkatsu sauce.

Tonkatsu Sauce
1/2 cup Worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1/4 teaspoon ground fresh ginger

In a small saucepan, combine and stir until sugar dissolves.  Store in refrigerator.