hi hello everyone! Wesley here. This is a recipe adding to our Bay Area restaurant hack series, for a chicken katsu from an Oakland staple of the community called Shogun. Apart from a number of classic sushi rolls that you can find at Shogun, they also have one of my favorite chicken katsu plates in town, so I thought I pay homage to this spot today.
For those not familiar, a chicken katsu is a battered and breaded chicken breast cutlet coated in panko breadcrumb, then deepfried to golden brown awesomeness. It can be served with a number of different sides, but my personal favorite are some pickled daikon radish, and of course, a classic sweet and savory katsu sauce. Hope you try it.
Tune in to the livestream this coming Monday 3/22/21 at 6:30PM PST on YouTube when we’ll be cooking this one live as well!
Serves 2
INGREDIENTS
1 large chicken breast
1/2 cup AP flour
1 cup panko breadcrumb
2 eggs
1/4 cup Napa cabbage
lemon wedges
green onions
furikake
pickled daikon radish
vegetable oil
INGREDIENTS (katsu sauce)
4 cloves garlic
1 tbsp (about 1 inch) ginger
2 tbsp low sodium soy sauce (or 1 tbsp full sodium soy sauce)
1 tbsp dark soy sauce
1 tbsp mirin
1 tbsp black vinegar
1 tbsp oyster sauce
1 tbsp ketchup
PREP
CRUSH AND MINCE the garlic, set aside
FINE MINCE the ginger, set aside
SLICE the green onions on a bias as thinly as possible, set aside
SLICE the cabbage, set aside
SLICE the pickled daikon into chips, set aside
BUTTERFLY the chicken breast and separate into two pieces, set aside
WHISK the eggs, set aside
ADD flour to a separate bowl, set aside
ADD half of the panko to a bowl, set aside
COAT each chicken cutlet with flour first, then egg, then press firmly into the panko until all of the panko sticks to the chicken cutlet
ADD the remaining panko to the bowl and repeat
COMBINE all sauce ingredients except for the garlic and ginger, and set aside
ON THE STOVE
HEAT 12 oz vegetable oil to 375F
ADD chicken one cutlet at a time, flipping after 2-3 minutes, then frying until golden brown (about 4-5 minutes total)
LET COOL on an elevated dry rack
REMOVE all but 4 tbsp of vegetable oil from the wok and long yao, then remove half of the oil before frying
ADD garlic and ginger and bloom until fragrant (about 10 seconds)
ADD garlic and ginger to the sauce mixture, and stir until combined
SERVE with white rice, and place the chicken on top of the cabbage
FINISH with green onions and furikake