Chicken Katsu

Chicken katsu is a classic Japanese dish featuring juicy, crisp, panko-breaded fried chicken with an awesome dipping sauce.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Add the flour, cornstarch, salt, and pepper to a large bowl or large ziplock bag. Toss the chicken to coat.
Whisk the eggs in a medium bowl. Dip each piece of chicken into the beaten egg and then coat with the Panko breadcrumbs. Press the Panko into the chicken and make sure each piece is coated with a thick, even layer of Panko.
Preheat oven to 200°.
Add 2 inches of oil to a large, heavy-bottom pot, and heat until the temperature reaches 350°. If you don't have a fry thermometer, you can check if the oil is at the right temperature using the handle of a wooden spoon. If the oil bubbles violently than it is too hot, if it doesn't bubble at all then it's not hot enough.
Fry chicken in batches of 2 at a time. Fry for 2 minutes per side. Then place on a pan in the preheated oven while you fry the rest of the chicken and make the katsu sauce.

In a medium saucepan, heat sesame oil, soy sauce, garlic powder, brown sugar, rice wine vinegar, and chili garlic sauce.
In a small bowl, whisk the cornstarch and water until smooth. Add to the saucepan. Bring to a boil, and then reduce heat and stir until thickened.
Slice the chicken into 1" strips and serve with rice and the sauce for dipping. Garnish with sesame seeds and sliced green onions.