Chicken Katsu Don
This classic and straightforward Japanese chicken katsu don recipe is just perfect. Using high-quality, flavourful free-range chicken thigh fillets is the key to success. Pair it with a rich miso soup for a complete meal that delights everyone.
Ingredients
- 2 Waitoa Free Range fresh chicken thigh fillets
- salt
- pepper
- ½ cup plain flour
- 1 Better Egg beaten
- 1 cup mama san panko
- cooking oil for shallow frying
Katsu sauce
- 3 tbsp Worcestershire sauce
- 2 tbsp mama san mirin
- 2 tbsp tomato ketchup
- 1 tbsp water
Katsu don
- 2 portions cooked white rice
- 1 cup cabbage and carrot finely shredded
- mama san instant miso soup to serve with
Instructions
- Flat out and place chicken between 2 sheets of baking paper or cling film and pound lightly with a rolling pin to flatten slightly and make the piece evenly thick. Slit and butterfly the thicker parts if necessary.
- Season with salt and pepper, then dust with flour, dip in beaten egg, and coat with panko.
- In a large frypan, heat about 2 cm deep of oil over medium high heat. When the oil is medium high temperature (170C) , slide the panned chicken katsu in the pan. Leave to cook for 5 minutes, until the bottom side is crisp and well browned. Turn over. Cook the other side for 4-5 minutes until crispy and cooked through. Drain on kitchen paper and leave to rest for 3 minutes before slicing. Slice in bite size strips.
- Meanwhile, mix all the ingredients for katsu sauce in a small heatproof bowl. Microwave without cover for 60 seconds to let the alcohol in mirin evaporate.
- Place rice in two individual bowls. Arrange cabbage and chicken katsu on top, then drizzle with the katsu sauce.
- Serve with miso soup. Itadakimasu.
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