On 11/14/2011 4:44 PM, vanillabeans18 wrote:
> Home-made chicken katsu is one of my favorite Japanese dishes. It's so
> much better when cooked at home because you have the option of using
> chicken breasts (rather than dark meat) and this makes your katsu so
> much more tender.
>
> Ingredients:
> 2 skinless, boneless chicken breast halves - pounded to 1/2 inch
> thickness
> 1/2 cup all-purpose flour
> 1/2 cup panko bread crumbs
> salt and pepper to taste
> 1 egg, beaten
> 1 cup canola oil for frying, or as needed
>
> 1) Heat 1/4 inch of oil in a large skillet over medium-high heat
> 2) Season flattened chicken with salt& pepper.
> 3) Dip flattened chicken pieces first into flour, then egg, and lastly
> bread crumbs.
> 4) Fry breaded chicken breasts in preheated oil until golden brown and
> no longer pink in center, about 3-4 minutes per side.
> 5) Transfer to a paper towel-lined plate to absorb excess oil. Slice
> chicken into thin strips and serve with katsu sauce (can be purchased at
> your local grocery store)

You should try some Amai Sauce on it. There may well be other versions
of it, but this one comes from Wagamama Restaurant:

Amai Sauce

Keeps for a few weeks in the fridge & makes about 4fl oz.

1 tablespoon malt vinegar
3 tablespoons sugar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
pinch of salt
1 1/2 tablespoons tomato ketchup
2 teaspoons tamarind paste

Gently heat the vinegar, sugar and soy sauces in a small pan until the
sugar has dissolved. Stir in the remaining ingredients and set aside to
cool.

Once you make it, you'll find all kinds of uses for it.

Ian