5 japanese chicken katsu Recipes

skinless, boneless chicken breast halves - pounded to 1/2 inch thickness, all-purpose flour, panko bread crumbs, salt and pepper to taste, egg, beaten, canola oil for frying , or as needed, sauce, worcestershire sauce, ketchup, soy sauce, pepper to taste

boneless skinless chicken breast halves, pounded to 1/2 inch thickness, salt, pepper, all-purpose flour, egg, beaten, panko breadcrumbs, oil

boneless skinless chicken breasts, garlic salt, flour, eggs, beaten, panko breadcrumbs (japanese bread crumbs), oil, catsup, soy sauce, sugar, worcestershire sauce, ground red pepper

aloha shoyu (it s the best, the only really), honey, red pepper flakes (only as much as you would feed your lone goldfish), sesame oil, chicken breast cutlets (4 to 6 pieces), egg, water, garlic powder (make sure it s powder not garlic salt), peanut oil (more if you use a large frying pan), mochiko ( rice flour), panko (japanese bread crumbs)