Chicken Katsu, Macaroni and Rice

Served 2 to 4 







Katsu Sauce:


  1. Cook elbow pasta according to package. Once cooked and strained in a large bowl add finely chopped celery and onion, mayo, apple cider vinegar, mustard and salt and pepper. Place in fridge.
  2. In a medium pot with a lid over medium heat, add 1 1/2 cup water and let it come to a boil. Once it is boiling add butter and salt. Once butter has melted add rice and reduce heat to a simmer. Stir the rice every five minutes. When the water gets mostly evaporated add a tablespoon of water in and close the lid.  Do this 4 times (4 tablespoons total), should take about 20 to 25 minutes to cook the rice. Then turn the heat off and let sit with the lid on. This will make the rice nice and silky (rather than sticky). Trust me this is bomb!
  3. Take all chicken breasts and cut in half (to reduce the thickness) you will be cutting the breast in the middle to thin it out. Lay out all 6 thin pieces of chicken, cover with plastic wrap and beat it with a mallet until nice and tender.
  4. In a large cast iron or pan add 1 cup vegetable oil,  over medium heat. Let the oil sit on medium heat for 3 to 5 minutes until (375 F).
  5. In one small bowl add 2 eggs and scramble with a fork.
  6. In another bowl add 1 cup panko, 1 tablespoon garlic powder and 1 teaspoon salt and mix well.
  7. Take one chicken breast, dip in egg wash and cover completely on both sides, then place in panko and cover well on both sides. Using tongs carefully place the chicken into the oil. Let the chicken breast cook on each side for about 1 to 2 minutes until panko has turned a nice dark brown and the chicken is cooked throughly through. Repeat with all chicken breasts. When panko runs out add 1 cup panko, 1 tablespoon garlic powder and 1 teaspoon salt as needed.


Katsu Sauce:

  1. Mix all ingredients in a sauce pan over medium heat and let simmer for 5 minutes.  Once it has simmered place in a small bowl and set in the fridge until ready to use.


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