hi hello everyone! Wesley here. This is a recipe adding to our Bay Area restaurant hack series, for a chicken katsu from an Oakland staple of the community called Shogun. Apart from a number of classic sushi rolls that you can find at Shogun, they also have one of my favorite chicken katsu plates in town, so I thought I pay homage to this spot today.

For those not familiar, a chicken katsu is a battered and breaded chicken breast cutlet coated in panko breadcrumb, then deepfried to golden brown awesomeness. It can be served with a number of different sides, but my personal favorite are some pickled daikon radish, and of course, a classic sweet and savory katsu sauce. Hope you try it.

Tune in to the livestream this coming Monday 3/22/21 at 6:30PM PST on YouTube when we’ll be cooking this one live as well!

 

Serves 2

INGREDIENTS

  • 1 large chicken breast

  • 1/2 cup AP flour

  • 1 cup panko breadcrumb

  • 2 eggs

  • 1/4 cup Napa cabbage

  • lemon wedges

  • green onions

  • furikake

  • pickled daikon radish

  • vegetable oil

INGREDIENTS (katsu sauce)

  • 4 cloves garlic

  • 1 tbsp (about 1 inch) ginger

  • 2 tbsp low sodium soy sauce (or 1 tbsp full sodium soy sauce)

  • 1 tbsp dark soy sauce

  • 1 tbsp mirin

  • 1 tbsp black vinegar

  • 1 tbsp oyster sauce

  • 1 tbsp ketchup

PREP

  • CRUSH AND MINCE the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SLICE the green onions on a bias as thinly as possible, set aside

  • SLICE the cabbage, set aside

  • SLICE the pickled daikon into chips, set aside

  • BUTTERFLY the chicken breast and separate into two pieces, set aside

  • WHISK the eggs, set aside

  • ADD flour to a separate bowl, set aside

  • ADD half of the panko to a bowl, set aside

  • COAT each chicken cutlet with flour first, then egg, then press firmly into the panko until all of the panko sticks to the chicken cutlet

  • ADD the remaining panko to the bowl and repeat

  • COMBINE all sauce ingredients except for the garlic and ginger, and set aside

ON THE STOVE

  • HEAT 12 oz vegetable oil to 375F

  • ADD chicken one cutlet at a time, flipping after 2-3 minutes, then frying until golden brown (about 4-5 minutes total)

  • LET COOL on an elevated dry rack

  • REMOVE all but 4 tbsp of vegetable oil from the wok and long yao, then remove half of the oil before frying

  • ADD garlic and ginger and bloom until fragrant (about 10 seconds)

  • ADD garlic and ginger to the sauce mixture, and stir until combined

  • SERVE with white rice, and place the chicken on top of the cabbage

  • FINISH with green onions and furikake

 

tagged with woo can cook, japanese fried chicken, chicken katsu, katsu sauce, japanese food