Chicken Katsu

Aya

Ingredients

  • 1 kg chicken breast fillet
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup Calamansi juice
  • 1 japanese breading
  • 2 large eggs
  • dash salt and pepper

Directions

  • Pound chicken
  • Add Calamansi to pounded chicken
  • Mix corn starch, flour and egg
  • Dip chicken to batter mix and coat with breading
  • Deep fry for 5-6mins
  • Drizzle with Japanese mayo and katsu sauce.