Katsu. Is. Life.
For the katsu:
2 boneless skinless chicken breasts, pounded ½” thick
Seasoning packet from 1 package KoyoⓇ Shiitake Mushroom Ramen
½ teaspoon black pepper
¼ cup all-purpose flour
2 eggs, well beaten
1 package KoyoⓇ Shiitake Mushroom Ramen, finely crushed
¼ cup preferred vegetable oil
For the sauce:
¼ cup ketchup
1½ tablespoons Worcestershire sauce
2 tablespoons oyster sauce
1 tablespoon mirin or 2 teaspoons sugar
¼ teaspoon garlic powder
- Sprinkle chicken breasts with seasoning packet and pepper. Dredge chicken in flour, then in eggs, and finally in ramen.
- In a large skillet heat oil over medium. Add chicken and cook until golden brown, 3-4 minutes. Flip and cook until second side is browned, 3-4 minutes more. Transfer to a paper towel-lined plate to drain.
- In a small bowl whisk together ketchup, Worcestershire, oyster sauce, mirin or sugar, and garlic powder. Serve katsu with the sauce.