A delightful twist on the classic Chicken Katsu, featuring a flavorful marinade and a crunchy coating.
Season the chicken breasts with salt and pepper on both sides.
Let the chicken rest for a few minutes after seasoning to allow the flavors to penetrate.
In a shallow dish, mix the soy sauce and mirin. Marinate the chicken in this mixture for 10 minutes.
Marinating adds depth of flavor to the chicken, enhancing its taste.
Prepare three separate dishes: one with flour, one with a beaten egg, and one with panko breadcrumbs mixed with paprika.
Adding paprika to the breadcrumbs gives the coating a subtle smoky flavor.
Coat each chicken breast in flour, then dip in the egg, and finally press into the breadcrumb mixture until fully coated.
Press the breadcrumbs firmly onto the chicken to ensure an even coating.
Heat oil in a large skillet over medium-high heat. Fry the chicken for 3-4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to maintain the oil temperature for even frying.
Place the fried chicken on paper towels to drain excess oil.
Draining on paper towels helps keep the coating crispy.
Serve the chicken katsu with steamed rice, shredded cabbage, and tonkatsu sauce.
Garnish with sesame seeds or chopped green onions for added presentation.
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