Crispy and Flavorful Chicken Katsu Recipe: A Delicious Twist on Japanese Comfort Food"

Ingredients

•  4 skinless, boneless chicken bosom pieces - up to 1/2 inch thick
• Salt and pepper to taste
• 2 tablespoons regular flour
• 1 egg, beaten.
• 1 cup panko bread pieces
• 1 cup oil for broiling, or depending on the situation

Google

Cooking Tips:

Step 1:

Season the chicken bosoms on the two sides with salt and pepper. Place flour, beaten egg, and panko pieces in isolated shallow dishes. Dig chicken bosoms in flour, shaking off any overabundance; Plunge in egg, and afterward press in panko pieces until the two sides are very much covered.

Step 2:

Heat oil in an enormous container over medium-high intensity. Place the chicken in the hot oil, and sear until brilliant brown, 3 or 4 minutes for each side. Move to a paper towel-lined plate to deplete.

Fry onions and spices: In a hot pan, fry finely chopped onions until golden. This step adds rich flavor to the korma. Add the ground spices and cook them along with the onions for a minute or two, to enhance the flavor.

Slow cooking for depth of flavor: Korma is traditionally cooked over low heat for a long time to develop flavor and tenderize the meat. Simmer the korma over low heat, stirring occasionally, until the meat or vegetables are cooked to your desired consistency.

Step 3:

Fry the chicken: Carefully place the breaded chicken in the hot oil, working in batches if necessary so as not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown. Adjust heat as needed to maintain temperature.

Drain excess oil: Once cooked, transfer the chicken katsu to a wire rack or paper towels to drain any excess oil. This helps keep the katsu crispy.

Slice and serve: Let the chicken rest for a few minutes before cutting into strips or serving whole. Serve with Japanese curry, rice, shredded cabbage, or tonkatsu sauce for a traditional chicken katsu meal.