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. 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.

Freshen up on the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

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