CHICKEN KATSU WITH TONKATSU SAUCE AND SUNOMONO

Chicken Katsu with Tonkatsu Sauce and Sunomono image

Provided by Sara Andrea @Sara_Andrea

Categories Chicken

Number Of Ingredients 20

CHICKEN KATSU
2 pound(s) boneless skinless chicken breasts (i usually just get 3 large)
3 cup(s) japanese panko (or breadcrumbs)
3 eggs
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
vegetable oil, enough for frying
TONKATSU SAUCE
4 tablespoon(s) ketchup
6 tablespoon(s) worcestershire sauce
3 tablespoon(s) soy sauce
3 tablespoon(s) mirin (or rice vinegar)
3 tablespoon(s) sugar
1 teaspoon(s) dijon mustard
SUNOMONO (JAPANESE CUCUMBER SALAD)
2 english cucumbers
1/4 cup(s) rice vinegar
1 teaspoon(s) sugar
1/4 teaspoon(s) salt
1 tablespoon(s) sesame seeds

Steps:

Sunomono: Peel cucumber leaving alternating green stripes. Slice in half lengthwise, scrape out seeds. Cut very thin slices. Place slices in a double layer of paper towels and squeeze gently to remove excess moisture. Combine vinegar, sugar and salt in medium bowl. Add cucumbers, coat well and add sesame seeds. Set aside.
Tonkatsu Sauce: Mix ketchup, worcestershire sauce, soy sauce, mirin, sugar, and mustard in a bowl. Set aside.
Fried Katsu: Dry chicken breasts with a paper towel, discard towel. Slice chicken horizontally (so chicken breast is thin). Salt and pepper. Heat pot of cooking oil to 350 degrees F. Beat eggs in bowl. Dip chicken pieces in egg mixture, then dip in panko, dip again in egg mixture, and finish with second dip in panko. Drop coated chicken pieces in heated oil and deep fry until both sides turn golden brown. Place chicken on plate lined with paper towels. Cut chicken into strips diagonally.
Serve: Serve fried katsu over cooked rice with tonkatsu dipping sauce and sunomono on the side.