Chicken Katsu

Rating: 5 of 5

Ingredients:
•    Chicken Breasts
•    Mirin
•    Flour
•    1 Egg (Per two chicken breast halves)
•    Panko
•    Ginger (optional)
•    Small green cabbage

Directions:
1.    Marinate the chicken breasts with enough mirin to cover the tops of the chicken breasts for 1+ hours.
2.    Mix maybe 1 tsp of dried ginger into 1 cup of flour. Pat the chicken breasts in the flour until coated.
3.    Whip the egg until homogenous. Dip the flour coated chicken breasts into the egg. Immediately coat in panko. Press the panko into the chicken breast to ensure it is fully coated.
4.    Heat oil at medium heat. Place the chicken breasts gently into the oil. The oil level in the pan should cover half of the chicken breasts (height).
5.    Cook until the bottom is a dark brown. If necessary, cut open a small portion of the chicken to ensure it is fully cooked. If not, you may need to lower the temperature so that the panko does not burn and the chicken fully cooks.
6.    When the chicken is done let it rest on a paper towel to absorb excess oil. Serve on some sliced green cabbage (this also reduces the oiliness of the chicken).