Japanese Katsu Chicken With Peanut Sauce

By á-7198

Chicken can also be cubed dipped in batter and then fried. Chicken tenders work well with this sauce. Frozen breaded chicken breasts, nuggets, or strips make an easy shortcut. Pork (chop) Katsu can be made using same ingredients.

Ingredients

• Batter:
• 1 egg
• 2 tablespoons cornstarch
• 1/2 teaspoon salt or omit if using salted peanuts
• 6 chicken breasts, boneless and skinless (leave in whole pieces)
• oil for deep frying
• 2 oz. peanuts chopped or halves (optional)
• 1 green onion sliced on a slant in 1/4" or 1/2" pieces (optional)
• Sauce:
• 4 tablespoons rice vinegar
• 4 oz. water
• 4 tablespoons sugar or sugar substitute
• 4 fl. oz. tomato ketchup
• 2 tablespoons cornstarch
• 1/2 teaspoon salt

Preparation

Step 1

To make batter lightly beat the egg with the cornstarch and salt. Coat the chicken breasts with the batter. Fry the chicken in hot oil until golden brown and cooked through. Drain the chicken of paper towels and slice. Place sliced chicken on plate and pour sauce over top. Sprinkle with the peanuts and green onion.

To make sauce put all the ingredients in a saucepan and bring to a boil, stirring. Simmer until thickened.