Embark on a culinary adventure that blends the rich, savory flavors of Japanese cuisine with the vibrant, zesty taste of Vietnamese spiced vegetables. Our Chicken Katsu recipe is an irresistible combination of crispy fried chicken cutlets accompanied by the fresh crunch of banh mi vegetables that will elevate your dining experience and impress your guests!
4 each 6oz boneless skinless chicken breast halves - pounded to ½ inch thickness
1 cup WildVINE Banh Mi Medley, drained and brine reserved
1 cup WildVINE Banh Mi reserved brine
1 cup all-purpose flour
3 each whole egg, beaten
2 cup panko breadcrumbs
Salt and pepper as needed
About 2 cups of oil for frying, or as needed
Wildbrine Spicy Kimchi Sriracha (Optional)
Cooking Time: 20 minutes
1. Place chicken onto a cutting board and poke each one all over with a fork to tenderize and promote the marinade infusion. Season chicken breasts on both sides with salt and pepper. Place in a container or zip lock bag and cover with reserved brine. Place in the refrigerator for about an hour or up to 4, but not longer.
2. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Lightly season each one with salt and pepper. Remove chicken from brine and thoroughly pat dry. Coat chicken breasts in flour, shaking off any excess. Then place them into the beaten eggs. Remove from egg and then press into panko crumbs until well coated on both sides.
3. Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side or until cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
4. When plating, slice the crispy chicken as desired. Drizzle with Sriracha and top with about ¼ cup of WildVINE Banh Mi Medley.