Homemade chicken katsu from A Splash of Soy: Everyday Food from Asia (page 197) by Lara Lee

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on July 13, 2023

    I adapted this recipe to be gluten-free using a GF flour blend and GF panko, and when incorporated into the 15-minute katsudon recipe in this book, differences from standard chicken katsu weren't discernible. Purchasing nicely butchered breasts (that can be horizontally sliced more easily) or chicken cutlets would be a smart move here. Another tip not mentioned in the recipe would be to dry the breasts before sprinkling on the delicious spices so they don't adhere in a splotchy fashion. The frying instructions were great. I needed to bake the cutlets for 8 minutes to get to 165 degree internal temperature.

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