Micah Meals

Katsu Chicken




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2lbs chicken breast, thighs or boneless pork loin, pounded down to about 1-1.5in thick

Kosher salt

Freshly ground black pepper

2 large eggs, whisked

1 tablespoon hot sauce

1 cup all purpose flour

1 cup panko breadcrumbs

1 cup neutral oil, for frying

For the Tonkatsu Sauce

¼ cup ketchup

2 tablespoons worcestershire sauce

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon light brown sugar


  1. Pound meat down to a consistent thickness of 1.5in thick. Season with salt and pepper.

  2. Whisk 2 eggs in a large bowl with a dash of hot sauce if desired, place flour and breadcrumbs on 2 separate plates. Take each piece of meat and lightly coat in the flour, shaking off any excess. Place the meat in the whisked egg mixture, coating thoroughly. Transfer to panko breadcrumbs and coat on all sides and transfer to a plate or tray. Complete this process with all the pieces of meat. (Heat up oil in a large cast iron skillet on medium heat while breading the chicken).

  3. To make the tonkatsu sauce, simply combine all ingredients and whisk together until it forms a nice smooth sauce. Set aside for drizzling over chicken.

  4. When your oil has reached 325F-350F, add the chicken. You will probably have to do it in 2 batches. Cook on each side for approximately 4 minutes. Internal temp should be 160F. Depending on how hot your oil is, it could take 3-5 minutes a side.

  5. Slice chicken and serve over rice with veggies of your choice (cucumber, pickled radish, bell pepper, sautéed bok choi). Drizzle sauce over top. Also goes great with fried rice.




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