Chicken katsu

with Pure Tomato Ketch'up

15
5

min preparation time

MIN OF COOKING

INGREDIENTS

Sauce:

  • 2 tablespoons of Senchou tomato ketchup
  • 3 tablespoons of Worcestershire sauce
  • 1 tablespoon of oyster sauce
  • 1 teaspoon of smooth mustard
  • 1 teaspoon of caster sugar

Chicken:

  • 2 chicken fillets
  • 2 tablespoons of T55 wheat flour
  • 1 egg
  • 4 teaspoons of panko breadcrumbs
  • 10cl of frying oil
  • Salt

1. Start by preparing your tonkatsu sauce: in a bowl, mix the Senchou ketchup with the Worcestershire sauce, oyster sauce, mustard and sugar.

2. Season the chicken fillets with salt and pepper then prepare 3 bowls of flour, beaten egg, and breadcrumbs.

3. One by one, dip the chicken fillets in the flour, then in the egg, then in the breadcrumbs.

4. In a deep-sided frying pan, heat up your frying oil on a medium heat. Add the chicken fillets and cook them for around 5 minutes until they are nice and golden in colour, turning them frequently.

5. Once the chicken fillets are cooked, place them on a plate lined with kitchen roll to remove the excess oil, then cut them into thin slices on a chopping board.

Serve the chicken with a little rice on the side and drizzle with your tonkatsu sauce.

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