Delicious Chicken Katsu served with a creamy cabbage dressing. The chicken is battered and fried to a golden crisp while the dressing adds a tangy crunch to the dish.
1: Thinly slice chicken breast. Place chicken breast in a ziploc bag and pound using a mallet or spine of your knife until desired thickness. Set this aside.
2: Set up 3 stations: all purpose flour, beaten eggs & panko bread crumbs. Season each station to preference with salt and black pepper.
3: Coat chicken breast in all purpose flour, eggs, and then panko bread crumbs in that order, ensuring you pack the panko into the chicken.
4: Pan fry, deep fry, or air fry until the chicken katsu is nice and golden.
5: For cabbage dressing, thinly slice cabbage and soak in ice water.
6: To make the dressing, mix mayo, sriracha, fish sauce, vinegar, sugar, and minced garlic together.
7: Drain cabbage from ice water and combine with the dressing.
8: For katsu dipping sauce, mix ketchup, Worcestershire sauce, oyster sauce, and sugar together.
