Note – I place the flour furthest from the stove since that’s the first step.Set up your dredging plates – one dedicated to flour, one bowl or dish for the egg, and one dediated to panko,.Cut cabbage as thinly as possible and set aside.Add 1/4 cup sake, ensure chicken is lightly coated and allow to sit at least 15 minutes while you prepare the other things.(Optional: cut into individual portions after pounding) Using a large plastic freezer bag, pound your chicken until about 1/2 in.Oh and here’s another video you can watch – another take on the chicken katsu, this time as a donburi (rice bowl) And I prefer it because it’s healthier than regular vegetable oil. Though it’s recommended not to use olive oil for frying foods (due to it’s low smoke point), I haven’t had issues pan frying.Cook smarter and save yourself time by cooking for leftovers! I usually make a double batch of chicken so I have leftovers to use for something like katsudon (chicken katsu rice bowl).But not me! It’s much more palatable in my opinion to get super crunchy thin strips of cabbage! The thinner the better! Why? Because who likes chewing on thick cabbage? Maybe rabbits. For the cabbage, you can use green or red, but try to slice as thinly as possible.After flouring, dipping in egg, and then panko, repeat again so there are two layers of flour, egg, and panko. Another way you can make your chicken katsu extra crispy is to dredge it twice. ![]() One way to make regular panko just as crispy is to give it a little spray before frying (like I do in my video). Namapanko has a little more moisture than dried panko and will result in a crispier texture when fried.
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