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CHICKEN KATSU

Chicken Breast - 2 nos.
AP Flour - 2 cups
Eggs - 2 nos.
Water - 1 tbsp
Salt & Pepper to taste
Bread Crumbs - 2 cups

RECIPE -

First hammer the chicken breast under a cling flin wrap to even out the thickness. If the whole breast is too thick you can also just slice is down from the middle.
Season the chicken with salt and pepper on both sides.
Then coat it flour, then the egg wash and lastly the bread crumbs.
Make sure to press it properly when coating with bread crumbs.
Then keep it in the fridge for 15 mins.
While the chicken is chilling in the fridge set up your fry station as shown in the video.
Heat up the oil to 160-175°C. Then deep fry the chicken for about 2-3 mins on each side.
Also remember to lay the chicken away from you when putting it in the hot oil.
Once the chicken turns GBD take it out and drain it on to a paper towel.
Let it rest for 5 mins and then slice them up.


BROTH

Oil - 1 tbsp
Gochujang - 1/4 cup
Light Soy Sauce - 1/3 cup
Sugar - 1 tbsp
Ginger - 2 inch
Garlic - 8-10 cloves
Chicken Stock - 500 ml
Shiitake Mushroom - 6-8 nos.
Coconut Milk - 200 ml
Butter - 2 tbsp

RECIPE -

First mix Gochujang and Soy sauce in a bowl.
Then in a wok or a deep dish pan saute ginger and garlic until fragrant.
To that add Sugar, Coconut milk, Chicken Stock (the quick one as shown in the video), Gochujang & Soy Sauce mixture, butter and Shiitake Mushrooms.
Mix everything really well and let it come up to a boil.
Once it starts boiling lower the flame and let it simmer for 25-30 mins. Also keep stirring it in about every 10 mins.


Hey guys, do try this recipe out. If you have any doubts mention it in the comments and I'll try my best to rectify it. If you liked the video and watched it till the end consider subscribing !!

Also I'll try to update all the Amazon links soon !! :)

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Video Link -    • I made Chicken Katsu Ramen under 30-MINS  
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