Name: Chicken Katsu
Ingredients: 3 boneless, skinless chicken breasts; 1 1/2 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 tbsp cornstarch; 1 tbsp water; 1 egg; avocado oil; 1/2 cup ketchup; 4 tbsp Worcestershire sauce; 2 tbsp soy sauce; 2 tbsp honey; 2 tbsp mirin

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Chicken Katsu

Ingredients

Chicken

3 boneless, skinless chicken breasts
1 1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 tbsp cornstarch
1 tbsp water
1 egg
avocado oil

Sauce

1/2 cup ketchup
4 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp honey
2 tbsp mirin

Instructions

Flatten chicken breasts.
Cut shallow crosshatch pattern in chicken.
Mis 1/2 cup all-purpose flour and 2 tbsp cornstarch on a plate.
Mix 1 egg and 1 tbsp water in a bowl.
Add 1 1/2 cups panko breadcrumbs to plate.
Coat chicken in flour.
Shake off excess.
Dip chicken in egg wash.
Excess drip off.
Firmly press panko breadcrumbs into chicken.
Set breaded chicken on wire rack.
Repeat for all breasts.
Refrigerate uncovered for 15 minutes.
Fill stainless steel skillet with 1/2 inch avocado oil.
Heat on medium-high heat.
Fry each side for 3 minutes.
Rest on wire rack for 5 minutes.
Increase temperate to high.
Fry for 2 minutes.
Flip and fry for 1 – 2 minutes.
Rest on wire rack for 3 minutes.
Slice chicken at angle into strips.

Sauce

Mix 1/2 cup ketchup, 4 tbsp Worcestershire sauce, 2 tbsp soy sauce, 2 tbsp honey and 2 tbsp mirin together.