Fried food is honestly one of my favourite go-to’s for a cheat meal and without a doubt, this Chicken Katsu (치킨까스) with cabbage salad hits the spot for me every time. The crispy chicken paired with the tangy tonkatsu sauce is super more-ish. Honestly, who doesn’t like fried food.

What’s your to-go cheat meal?

Ingredients

– 2 chicken breasts
– panko breadcrumbs
– flour, seasoned
– 2 eggs, beaten

Salad
– 2 cups cabbage, thinly sliced
– 1/2 cup Kewpie mayo
– 2tbs ketchup
– 1tbs lemon juice
– 1tbs sugar

Sauce
– 50g butter
– 30g Flour
– 1/2 cup worcestershire sauce
– 1/2 cup ketchup
– 1/2 cup Water
– 1tbs sugar

Method

Chicken Katsu:
1. Butterfly your chicken breasts and flatten each breast to ~1cm thick.
2. Prepare your drenching station. Coat chicken breasts into flour then eggs and lastly in the panko breadcrumbs. (Take your time to make sure every part of the breast is coated well)
3. Heat up your pot of oil to 175C/350F and deep fry the cutlets one at time for around 2-3 mins on each side. Remove from oil and rest on paper towel or on wire rack.

Katsu Sauce:
1. In a pan over low-med heat, melt your butter and add in the flour to form a roux. Continuously whisking to remove lumps and cook out the floury taste for 1-2 mins.
2. Slowly add into the worcestershire sauce, ketchup, water and sugar into your roux mixture and whisk until thick. Feel free to add in more water to adjust consistency of sauce.

Salad:
1. Combine mayo, ketchup, lemon juice and sugar in a bowl. Place over cabbage as dressing.