Gluten-Free Chicken Katsu with Cabbage Salad

Ingredients

• 4 halves Chicken Breast
• to taste Salt and Pepper
• 1/2 cup Tapioca Starch
• 1 large Egg
• 1 cup Panko-Style Gluten-Free Breadcrumbs
• 2 cups Vegetable Oil
• 4 cups Shredded Cabbage
• 1 medium Carrot
• 1/4 cup Mayonnaise
• 2 tablespoons Rice Vinegar
• 1 tablespoon Sugar
• 1 teaspoon Soy Sauce (Tamari)

Instructions

1. 1Place the 4 halves Chicken Breast on a clean surface. Use a meat mallet or rolling pin to pound each piece to an even thickness, about 1/2 inch. Season both sides of the chicken with salt and pepper to taste.
2. 2Set up three shallow dishes. Place the 1/2 cup Tapioca Starch in the first dish. Beat the 1 large Egg in the second dish. Place the 1 cup Panko-Style Gluten-Free Breadcrumbs in the third dish.
3. 3Coat each seasoned chicken breast by first dredging it in the 1/2 cup Tapioca Starch, ensuring it's fully covered. Then, dip the starch-coated chicken into the beaten 1 large Egg, letting any excess drip off. Finally, press the chicken firmly into the 1 cup Panko-Style Gluten-Free Breadcrumbs, coating both sides evenly.
4. 4Pour the 2 cups Vegetable Oil into a large 12-inch skillet. Heat the oil over medium-high heat until it shimmers, about 350°F (175°C).
5. 5Carefully place the breaded chicken breasts into the hot oil. Fry for 3-4 minutes per side, until the coating is a deep golden brown and the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and place on a wire rack to drain briefly.
6. 6While the chicken rests, prepare the cabbage salad. In a medium bowl, whisk together the 1/4 cup Mayonnaise, 2 tablespoons Rice Vinegar, 1 tablespoon Sugar, and 1 teaspoon Soy Sauce (Tamari). Add the 4 cups Shredded Cabbage and the shredded 1 medium Carrot to the bowl. Mix everything together until the vegetables are evenly coated with the dressing.
7. 7Serve the crispy chicken katsu immediately with the prepared cabbage salad on the side.

Substitutions

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