chicken tonkatsu

1 medium boneless skinless chicken breast (per person)... (can also do with pork cutlet)
flour
1 egg
1 tbsp. milk
panko bread crumbs
sliced cabbage
kosher salt
freshly ground pepper
canola oil (for deep frying)

tonkatsu sauce:
1 cup ketchup
1/2 cup worcestershire sauce
1/2 cup cooking sake
2 tbsp. ginger (grated)
2 tbsp. garlic (grated)
2 tbsp. apple juice
1/4 cup sugar
1/4 cup mirin
1 tbsp. spicy mustard
1/2 tsp. ground spice

for the tonkatsu sauce:
prep time: 5-8 mins.
cook time: 30 mins.

to make the tonkatsu sauce combine all the ingredients together and wisk in a medium size bowl. transfer to a medium sauce pan and bring to a slight boil over medium heat. reduce heat and simmer for about 30 mins. stirring about every 5 mins. after the sauce has reduced a bit (about 30 mins.) transfer to a container, and place in the refrigerator, and chill.

makes about 3 cups.
this should last about 3-4 weeks in the refrigerator.

for the chicken:
prep time: 5 mins.
cook time: 8-10 mins.

start on the chicken. wash under cold water and pat dry with a paper towel. season each side with salt and pepper. set up your breading station with flour on a plate, beaten egg with milk in a pan or flat bowl, and panko on a plate. place the chicken breast in the flour and pat excess flour off. dip into the egg wash, and then into the panko.

in a fry pan heat the oil over medium to medium high heat until hot. place the breaded chicken in the hot oil and deep fry for about 4-5 mins. per side or until golden brown. after the chicken has cooked, drain then place on a cutting board and cut into about 1/2 inch pieces. place chicken over a bed of cabbage, and pour your tonkatsu sauce over the chicken and enjoy. you could also sprinkle a little bit of ground sesame over the sauce before serving.

enjoy. :)

justin