Chicken Katsu

Since Jeff was out of town and can't eat fried foods, I made this for the boys last night. They loved it! The chicken doesn't have much taste by itself, but the sauce is what makes the dish. I didn't use the sauce below, but bought Kikoman brand Katsu sauce from the Ethnic isle in the grocery store. Served with rice it's great!

Chicken Katsu
by All Recipes

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

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Slice chicken into thin strips and top with a drizzle of sauce. Serve remaining sauce on the side for dipping.

For Deep Frying:
Heat oil in deep-fryer to 350 degrees F (175 degrees C). Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil.

For Oven Baking:
Traditionally this dish is fried, but if you must, the chicken can be oven baked. Follow the breading directions, place them on a cookie cooling rack on a cookie sheet and baked for about 20 minutes at 350. They won't turn out dark golden but should be crispy.

Katsu Sauce
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1 cup ketchup
4 teaspoons dry mustard powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
3 tablespoons Worcestershire sauce

In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.