Chicken Katsu (Tonkatsu)

Ingredients:

4 boneless chicken

salt & pepper

1/3 cup all-purpose flour

2 cup Korean/Japanese bread crumbs

3 eggs ~ beaten with a pinch of salt

3 cups cooking oil

Gravy

1 package Ottogi Hash (Hi-rice powder)

2 tbsp butter

2-1/2 cups water

2 tbsp ketchup

Japanese Salad (Recipe here)

Direction/Instructions:

1. Use a meat tenderizer to pound and flatten the boneless chicken into a cutlet.
2. Sprinkle with salt and ground black pepper.
3. Coat both sides of the cutlets with flour, dip them in the beaten egg and press them into bread crumbs.  Refrigerate for 30 mins or when ready to cook.
4. Heat up the cooking oil over medium-high heat until it reaches 350 deg. F.
5. Fry the cutlet until both sides are golden brown, turning them over a few times with tongs.  It will take about 12-13 mins.
6. Strain the cutlet and pat off the excess oil with a kitchen towel. 
7. Heat the butter in a heavy saucepan over medium-high heat.  When it's melted, add the Ottogi Hash (Hi-rice powder) and stir well with a wooden spoon for about 2 mins until well mixed.
8. Add water and stir well.  Add the ketchup and mix well again.  Keep cooking, stirring occasionally for 8-10 mins until it bubbles and thickens.  Remove from the heat.
9. To assemble, cut the cutlet into strips, put the sliced cutlet on top of the rice.  Drizzle the gravy over top of the cutlet.
10. Place some Japanese salad on the side.  Enjoy