Katsu chicken

On Wednesday my class and I learned how to make Katsu chicken instructed by Mrs Ferguson and

Mrs Heker. First we had to measure in the ingredients for the Katsu sauce.

Next we had to cut our chicken into long strips.

After that we had to dip the chicken into the egg, flour and bread crumbs.

Later we had to cook the chicken in a pan.

Finally we had assembled everything along with some veggies.

We added some rice to the bowl then we added our chicken.

After that we put our chopped up veggies on the side

then we added the katsu sauce and then added mayo and lastly garnished sesame seeds.

Finally we took pictures with the food.

Katsu sauce:

¼ cup Tomato sauce 

1 ½ Tbsp Lea & Perkins 

Worcestershire sauce

1 Tbsp soy sauce

Juice of ½ lemon and 1 tsp of Dijon mustard

Chicken:

400g skinless chicken breast fillets ( 2 x 200g pieces ) 

¼ cup of flour, seasoned with salt and pepper 

1 large egg beaten 

1 cup of panko breadcrumbs 

¼ cup of vegetable oil 

Salad:

2 cups of shredded iceberg lettuce

½ red capsicum, deseeded and sliced

1 small Lebanese cucumber sliced 

1 small carrot, cut finely into matchsticks 

Sesame seeds to garnish

Mayonnaise to ( to serve ) 

Method:

1. To make katsu sauce whisk together the tomato sauce, Lea & perrins, Worcestershire sauce, soy sauce lemon juice and Dijon mustard set aside.

 

2. To prepare the chicken: cut each chicken breast in half horizontally to form 2 thin fillets.

3. Dip each fillet into the seasoned flour and then into the beaten egg. Coat into panko crumbs. Refrigerate for 10 minutes, to allow the crumbs to stick.

4. Heat oil in a frying pan and cook the chicken pieces over low to medium heat for approximately 6-7  minutes on each side or until golden brown and cooked. Keep warm while adding salad. 

5. On each plate plate add your rice then place on top your thinly cut chicken. Spoon the Katsu sauce over the chicken. Then on the side add your salad. Lastly add mayo and sesame seeds. 

1. And then you're done. Enjoy