Chef Steve: Chicken Katsu part 2 - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Steve: Chicken Katsu part 2


Chicken Breasts 8 ea, 3oz

Flour 2 cups, all purpose

Eggs 6 ea, beaten

Panko 3 cups

Peanut Oil as needed

Ginger 2", fresh, minced

Garlic 4 cloves, minced

Ketchup 2 cups

Sake 3 cups

Mirin 1 cup

Soy Sauce ¼ cup

Worcestershire Sauce 1/3 cup

Sugar ¾ cup + as needed

Slurry as needed (equal parts cornstarch & water)

• First, make the sauce by combining the ginger, garlic, ketchup, sake, mirin, soy sauce, Worcestershire and sugar in a sauce pot.

• Cook on medium until sauce is reduced by half.

• Use slurry to thicken slightly.

• Next, prepare your breading station with the flour, eggs and panko

• Take each piece of chicken and dip into each station in order.

• Pan-fry the breaded chicken.

• Let rest for 5 minutes.

• Slice chicken in ½" strips and serve with the sauce and rice.