Chicken katsu

Tokyo diner food, at home.

katsu:
2 chicken fillets
1 egg
flour
4 tbsp vegetable oil
1 slice white bread

sauce:
3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp sake
1 tsp sugar
1 clove garlic, minced
1/2" fresh ginger, minced
1/4 tsp dry red pepper flakes

Start by making panko bread crumbs (panko is a japanese brand for white bread crumbs). Don't buy them, they're pointlessly expensive. Whiz the bread in a food processor until it's small crumbs, then bake in a dish at 150C for about 10 minutes.

Beat the egg. Roll the chicken fillets in flour, coat them in egg, then press them into the bread crumbs until they're covered all over. Heat the oil in a wok and fry the chicken for 4-5 minutes per side at medium heat. I used high heat and they were done on the outside before the inside; we rescued them by baking at 150C for 10 minutes (which worked fine).

Meanwhile, make a tonkatsu sauce, which is a hilarious mixture of ingredients but tasty. Slap all the ingredients into a pan, cook at medium heat, stirring constantly until it suddenly transforms from an odd goo into a nice sauce. It could have been a bit spicier; might try doubling the red pepper flakes next time.

Serve with steamed rice and a veg side dish.