Chicken Tonkatsu


WORK. LIFE. LIFE. WORK. So sorry for these not atypical excuses for being MIA for the past two weeks. No Sunday Scoops, no food, and total radio silence. BUT, I’m back.

Japanese food can be so simultaneously simple and complex. From a complex bowl of ramen to a simple, pure slice of uni, Japanese food is full of umami. Which is my favorite flavor profile of them all. This chicken tonkatsu is simple, but full of umami. This chicken tonkatsu can be whipped up in less than an hour and be frozen for later dining.

Chicken Tonkatsu

2-3 chicken breasts
1 1/2 cups Panko bread crumbs
2 large eggs
1 cup cornstarch
2 tsp. garlic powder
1/2 tsp sea salt
Grapeseed oil for frying

1. In a glass dish or large bowl, mix the salt, garlic powder, and cornstarch together and set aside.

2. In a bowl large enough for your chicken, crack and mix the two eggs. In a separate bowl, spread out the Panko breadcrumbs.

3. Before dipping the chicken breast in, make sure that each piece is about a 1/2 inch thick. This will ensure for a quicker cooking time, but also consistency across all…breasts.

4. Beginning with the cornstarch, generously coat the chicken, dip into your egg wash, then your Panko breadcrumbs.

5. Heat the grapeseed oil on medium-high heat and drop chicken in. Cook for 4-5 minutes on each side or until Panko crumbs are golden brown. For added safety, be sure to use a meat thermometer.

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