Monday, September 7, 2009

Katsu Chicken

Katsu Chicken is a family favorite on my husband's Dad's side of the family. We have it quite often and especially on special occasions. And thanks to my in-laws, they keep us well stocked with all the ingredients to make our own Katsu here in Germany!
Katsu Chicken
Chicken tenders
seasoned sat
eggs, beaten
You will need 3 bowls for dredging; one with flour and seasoned salt, one with eggs, and one with Panko. Dredge the chicken in the eggs, then flour, back in eggs, then in the Panko. Fry in hot oil until brown, crispy and cooked throughout. Serve with rice and Kagome sauce.
You can find Panko in the grocery store in the Asian food isle. Now Kagome sauce you will have to look for a little harder! I could only find it in Asian markets. But, it is well worth the extra trip! You can also make this with pork cutlets and it is called Tongkatsu. That is also a favorite!
~Sarah T.


Velva said...

This is a great recipe! Very kid friendly too.

I was reading your profiles. What great way for 3 friends to stay connected.

Sarah said...

I was raised eating tonkatsu! I think it's the best way to eat pork chops =) I've made chicken katsu before at your suggestion and it was equally yummy!