How To Make Chicken Katsu While Drunk

Subscribe! - https://goo.gl/HPcNfm Facebook - http://fb.me/tipsywok Instagram - http://www.instagram.com/tipsywok Today's tackle is a traditional, easy to make, popular Japanese dish- chicken katsu. It's essentially a Japanese chicken finger, but it's a lot tastier. INGREDIENTS Rice of choice 1 lb chicken breast All purpose flour Eggs (at least 2, but possibly 3) 2-3 cups panko breadcrumbs Beer of choice (optional... but not really) -Pat the chicken breast(s) dry with a paper towel. -Usign a sharp knife, slice the chicken into cutlets or into diagonal pieces. To make cutlets, you'll cut the chicken in half horizontally and then pound flat with your hand or a pan, and then perhaps cut in half vertically to make it fit your pan. You can also do it Japanese style in a method known as sogigiri, which means you cut the chicken at as much of a diagonal angle possible to create maximum surface area on each piece. -Set up three stations to coat the chicken. One with flour, one with your two beaten eggs, and the third with panko crumbs. -Dredge each chicken piece in flour on both sides, then shake to remove excess flour. Dip it thoroughly in the egg mixture, then drip it on the side to remove excess egg, and then drop it on the panko and press to adhere the panko to the chicken. Salt and pepper to taste. -Heat 1/2 inch of oil in a pan, until it gets to 350 degrees Fahrenheit. Any hotter and the panko may burn before the chicken is cooked, and any cooler and the opposite may happen. My stove was set to about a 4, 4.5 on a scale of ten (just under medium) but your mileage may vary. -Put 2-3 pieces of chicken in at a time. Too many pieces of chicken and the oil temp drops too quickly and the chicken ends up absorbing too much oil. -Deep fry until both sides are golden brown, about 1-2 minutes., until the internal temperature is measured at 160 deg F. Transfer to a heavily paper towel lined plate or tray to absorb excess oil. -Serve over rice and drizzle some tonkatsu sauce over everything. HOMEMADE TONKATSU SUBSTITUTE SAUCE This isn't perfect, since actual tonkatsu sauce has a lot more ingredients and prep time than this, but it'll do in a pinch in case you have no access to BullDog tonkatsu sauce. Ingredients: 1 tbsp ketchup 2 tsp Worcestershire sauce 1 tsp oyster sauce 1 tsp sugar (optional:) 1 tsp mirin 0.5 tsp garlic powder