Where's the Beach? Chicken Katsu Recipe

Name: Where's the Beach? Chicken Katsu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Aloha shoyu (it's the best, the only really); 2 tablespoons honey; Pinch red pepper flakes (only as much as you would feed your lone goldfish); 1 tablespoon sesame oil; 1 package chicken breast cutlets (4 to 6 pieces); 1 egg; 2 tablespoons water; Garlic powder (make sure it's powder NOT garlic salt); 1/2 cup peanut oil (more if you use a large frying pan); 1 cup mochiko (rice flour); 1 package panko (Japanese bread crumbs)

Servings: persons

3/4 cup Aloha shoyu (it's the best, the only really)
2 tablespoons honey
Pinch red pepper flakes (only as much as you would feed your lone goldfish)
1 tablespoon sesame oil
1 package chicken breast cutlets (4 to 6 pieces)
1 egg
2 tablespoons water
Garlic powder (make sure it's powder NOT garlic salt)
1/2 cup peanut oil (more if you use a large frying pan)
1 cup mochiko (rice flour)
1 package panko (Japanese bread crumbs)

1
Combine the shoyu, honey, pepper flakes, and sesame oil in a zip-top bag and shake it all together.
2
Then add the chicken.
3
Let the chicken marinate refrigerated overnight, or at least 1 hour.
4
After marinating take the chicken out of the bag and dry it off with paper towels.
5
Beat the egg, add the water and garlic powder, to taste.
6
Don't be afraid of the garlic here, but don't go vampire hunting either.
7
Heat the oil in a frying pan over medium/medium-high heat.
8
Be sure to watch the oil, if it begins to smoke - turn it down a notch.
9
Dredge the chicken in the rice flour, then egg, followed by the panko.
10
Place the cutlet into the pan and fry for 5 to 8 minutes on each side.
11
The panko should be crispy and golden brown.
12
Place on a drying rack and finish frying the other pieces.
13
I like to serve this with sunomono and potato-mac salad.
14
This is easily a 30 minute meal.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup Aloha shoyu (it's the best, the only really), 2 tablespoons honey, Pinch red pepper flakes (only as much as you would feed your lone goldfish), 1 tablespoon sesame oil, and more.

Yes, Where's the Beach? Chicken Katsu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Where's the Beach? Chicken Katsu

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