Chicken Katsu

Ingredients

• 2 chicken breast, sliced into strips
• 1 Egg
• Panko breadcrumbs
• Peanut oil
• 1 tablespoon tomato sauce
• 2 ½ teaspoon Worcestershire sauce
• 1 ½ teaspoon oyster sauce
• 1 ⅛ teaspoon sugar

For the katsu sauce:

• 1 tablespoon tomato sauce
• 2 ½ teaspoon Worcestershire sauce
• 1 ½ teaspoon oyster sauce
• 1 ⅛ teaspoon sugar

Method

1. Lightly coat chicken breast strips with plain flour, salt and pepper
2. Beat an egg in a bowl, and dip flour-coated chicken into egg.
3. Roll chicken in Panko breadcrumbs until evenly coated all over.
4. Heat peanut oil in pan, and deep fry chicken until golden.
5. Serve with a salad, Japanese mayonnaise, steamed Japanese rice with a little Furikake seasoning on top.

hisk ingredients together and adjust to taste. Store in fridge in an airtight container for up to 2-3 weeks.