INGREDIENTS
Chicken & Breading
2 lb chicken breasts
1/2 cup all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp furikake
3 eggs, beaten
2 tbsp flour (mixed into eggs)
8 oz panko breadcrumbs (1 whole can)
Vegetable oil, for frying
Homemade Katsu Sauce
4 tbsp ketchup
2 1/2 tbsp Worcestershire sauce
1 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp sugar
For serving
Cooked white rice
Korean BBQ sauce or homemade katsu sauce
Green onions, sliced
INSTRUCTIONS
- 1
Slice each chicken breast in half horizontally to make cutlets. Pound them thin so they cook evenly.
- 2
If making homemade sauce, mix ketchup, Worcestershire, soy sauce, garlic powder, onion powder, and sugar in a small bowl. Set aside. Or use store-bought Korean BBQ sauce for something quick and easy.
- 3
In one bowl, mix flour with salt, pepper, garlic powder, onion powder, and furikake.
- 4
In a second bowl, whisk eggs with 2 tbsp flour.
- 5
Place panko breadcrumbs in a third bowl.
- 6
Coat chicken in seasoned flour, then egg mixture, then press firmly into panko.
- 7
Heat oil to about 340°F over medium heat.
- 8
Fry chicken about 3 minutes per side until golden and cooked through.
- 9
Slice and serve over rice. Top with Korean BBQ sauce or homemade katsu sauce and finish with green onions.