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But it’s all I have in my freezers right now. Any good chicken recipes? Specifically chicken breast. The easier the better. If you have a killer crockpot recipe, even better.
Chicken Katsu is actually super simple.
If you want the breast to be juice and tender, poke it with a fork liberally and then massage in a blend of salt, msg, and if available: shichimi, and let it hang out in the fridge for an hour to overnight.
Before cooking, pound your chicken breast into uniform thickness.
When ready to fry, prepare your dredge. I usually coat my chicken first into 1 cup of flour with a teaspoon of salt and a quarter teaspoon of baking soda sifted in, followed by dip into well beaten egg, and then I coat it in panko making sure to gently press it into the crumbs and that it’s uniformly coated.
Fry in oil heated to 350f until golden brown, turning every 2 minutes or so until cooked.
Serve over rice with steamed carrots and broccoli, or if you’re able and inclined: Japanese style curry.
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