Chicken Katsu with Black Sesame Dressing

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Place each chicken breast between folded plastic wrap and pound to 1/2 inch thick. Season both sides generously with salt and pepper.
2. Set up three shallow bowls: flour seasoned with a pinch of salt and pepper, the beaten egg seasoned with a pinch of salt and pepper, and the panko.
3. Lightly coat each breast in flour, shaking off the excess. Dip it into the egg, letting the excess drip off. Press it firmly into the panko to coat well. Set on a plate, repeat, then cover and refrigerate while you make the dressing.
4. Grind the sesame seeds in a mortar and pestle to a fine texture. Add the soy sauce, rice vinegar, sugar and sesame oil, and whisk until combined. Set aside.
5. Heat oil to 350°F. Carefully fry the chicken until golden brown, crispy and cooked through, about 5 to 7 minutes. Drain on a paper towel-lined rack or sheet pan.
6. Cut the chicken into 3/4 inch thick strips. Toss the cabbage and carrot together and divide among plates. Top with the chicken and drizzle with the dressing. Serve with the rice and optional cucumber and tomatoes.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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