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チキンカツ（鶏むね肉のチキンカツ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

chicken breast : 1 sheet
塩こしょう : 適量
片栗粉 : 大さじ2
卵 : 1個
サラダ油 : 大さじ1
パン粉 : 適量
(A) Worcestershire sauce : 大さじ2
(A) Ketchup : 大さじ1
(A) Yakiniku sauce : 大さじ1/2
(A) Sesame : 大さじ1/2
(A) Mayonnaise : 小さじ1
(A) grain mustard : 小さじ1
(A) sugar : ひとつまみ
(A) Lemon : 1/8個

Time required

25minutes

Procedure

1) Prepare the chicken breast 01:33
Insert the knife diagonally into the chicken breast and cut it into 4 equal parts.
Place a piece of plastic wrap over the chicken breast, beat with a rolling pin, and season both sides evenly with salt and pepper.
2) to coat 03:42
Put 1 in a bowl, add potato starch and coat it.
Crack the egg and rub until the water in the egg is gone.
Add salad oil to coat.
3) make the sauce 05:59
Mix (A) to make tonkatsu sauce.
Add the sesame seeds while mashing them with your fingers.
4) 油で揚げる 06:44
鍋にサラダ油(分量外)を入れ、170度に温める。
2にパン粉をつけて油に入れ、1分～1分半ほどは触らず揚げて裏返す。
衣がきつね色になったら取り出し油を切る。
お皿に4を盛り付け、ソースをかけたら完成。

Point

・The chicken breast is more delicious if the skin is still on.
Any oil can be substituted for salad oil.
・Be sure to insert the cuts in the chicken breast.
・If you don't have a rolling pin, use a hard object such as the bottom of a mug or bottle.
・A store-bought tonkatsu sauce can be used as the sauce.
・Grained mustard is optional.
・For salad oil, the timing at which bubbles come out constantly from the entire part where the chopsticks are dipped in the oil is about 170 degrees.