Chicken Recipe : Chicken Katsu with Black Sesame Dressing : Asian at Home

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In this video I'm going to show you how to make easy delicious recipe of Chicken Katsu with Black Sesame Dressing.
It's crispy, juicy and so delicious with my black sesame dressing!
There are tons of chicken recipes out there, but this is the one recipe you've to try out!
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Chicken Katsu and Black Sesame Dressing (Serve 2)
Ingredients
2 boneless, skinless chicken breasts
1 cup flour, seasoned with pinch of salt and pepper
1 egg, beaten, seasoned with pinch of salt and pepper
2 cups fresh panko*
2 Tablespoons toasted black or white sesame seeds
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 Tablespoon sugar
1 Tablespoon sesame oil
2 handful paper thin sliced cabbage*
1/4 cup julienned carrot
Sliced cucumber, optional
Cherry tomatoes, optional
frying oil such as canola, vegetable, peanut or grape seed oil
2 cups cooked short grain rice
Salt and pepper for seasoning
Directions
Place chicken breasts on a cutting board, cover with double folded plastic wrap with room to spare. Pound out breast to 1/2 inch thick by using mallet, or anything with a flat hard surface. Season generously both sides with salt and pepper. Place four, beaten egg and panko in 3 separated shallow bowls. First, lightly coat breast in flour and shake off any excess then dip into beaten egg, shaking slightly. Dredge chicken into panko; coat tightly by lightly press down panko on chicken. Lay breaded chicken on a plate and repeat. Cover with plastic wrap, refrigerate while preparing sesame dressing.
Ground sesame seeds by using mortar and pestle until fine texture. Add soy sauce and next 3 ingredients, whisk until well combined, set aside.
Heat oil to 350 degrees, carefully place chicken in oil and fry until golden brown, crispy and cooked through about 5 to 7 minutes. Transfer chicken to paper towel lined rack or sheet tray to cool and rid of excess oil.
Mix cabbage and carrot together, and place on each serving plate. Cut chicken katsu into 3/4 inch thick strips so easy to eat with chopstick. Place on serving plate and drizzle dressing over salad and chicken katsu. Serve with warm cooked rice, cucumber, tomatoes and warm clear/miso soup as desired.
*Seonkyoung's Tip: You can use any bread to make fresh homemade breadcrumbs. First, remove crusts of bread, tear into 1 inch pieces. Place on a baking sheet and put in a warm(275°F) oven for 10 minutes. Put into food processor and pulse until get desired size crumb.
Using mandoline is the best way to slice cabbage paper thin.