Friday, April 10, 2015

Chicken Katsu Tacos

This dish blends Japanese and Mexican cuisine to create crispy panko breaded chicken soft tacos.  In the Japanese dish Tonkatsu, pork loins are coated with panko bread crumbs and deep fried to a crisp and served with Katsu sauce.   This recipe pans frys chicken breast in the same fashion and serves it on soft corn or flour tacos with a simple tomato-lime-cilantro salsa and broccoli slaw made with a Katsu-mayo sauce.

A quick easy and tasty dish, Chicken Katsu Tacos make a great weeknight or weekend lunch meal. Enjoy.

Servings: 6-8
Prep Time: 10 minutes
Cooking Time: 15 minutes
Special Ingredients: Bottled Katsu Sauce such as Kikoman Katsu Sauce.  Boxed Panko Bread Crumbs such as Kikoman Panko Bread Crumbs.  Both items are readily available at most major grocery chains.


2 cups broccoli stem shredded
1 carrot peeled and shredded
1/2 cup purple cabbage shredded
1/4 cup soy sauce
1/4 cup Katsu sauce
1 tablespoon mayonnaise
1 large tomato diced
1 scallion chopped
1/2 cup cilantro chopped
salt and freshly ground pepper
Juice from 1 lime
1 chicken breast (boneless and skinless)
1 large egg
3/4 cups panko bread crumbs
1/4 cup vegetable oil
8 soft taco corn or flour tortillas

Place the shredded broccoli, carrot and cabbage in a bowl.  In a separate bowl combine the soy sauce, Katsu sauce and mayonnaise.  Whisk the ingredients together until well combined.  Set aside half the sauce and pour the other half into the bowl of shredded vegetables.  Toss the vegetables together until well combined and coated.  Set the slaw aside.

In a separate bowl combine the diced tomatoes, scallions, cilantro, salt, freshly ground pepper and lime juice.  Toss the ingredients together until well combined.  Set the salsa aside.

Place the chicken breast on a chopping board with a sheet of plastic wrap over the meat.  Using a tenderizing mallet pound the meat to flatten it to about 1/2 of an inch thick.   Discard the plastic wrap. Season the chicken with salt and pepper.

Crack the egg into a medium bowl and whisk until scrambled.  Place the panko bread crumbs on a large plate.  Place the flattened chicken breast into the bowl of eggs to coat the meat.  Transfer the coated chicken to the plate and coat the meat with the panko bread crumbs.  Set aside.

Place the vegetable oil over high heat.  When the oil is glistening hot, reduce the heat to medium high and immediately add the coated chicken to the pan.  Fry the chicken to a golden brown crust on both sides (about 1-2 minutes per side) and until the chicken is fully cooked.

Tip: if you think the chicken is too thick to cook through quickly on the pan you can preheat the oven to 350 degrees Fahrenheit and place the skillet with the chicken into the oven after browning it on the stove top.   Baking it for 5-10 minutes will fully cook the chicken and keep the panko breading golden brown.

Place the cooked panko breaded chicken breast on a clean chopping board and let cool for 5 minutes. While the chicken cools heat the soft tacos in the microwave for 30 seconds or until warm to the touch.  Cut the chicken into strips.  Create tacos by combining chicken strips, slaw, and salsa on soft tacos.  Drizzle extra katsu onto the tacos if desired.  Serve and enjoy.

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