@hungryshelf: 🍯 CHICKEN KATSU The Japanese cutlet that crackles — golden panko outside, juicy inside. 📝 INGREDIENTS: • 4 boneless chicken breasts or thighs • 1 cup all-purpose flour • 2 large eggs, beaten • 2 cups panko breadcrumbs • oil for frying (vegetable or canola) • salt and pepper • 4 cups cooked white rice • shredded green cabbage • tonkatsu sauce 👩‍🍳 STEPS: 1) Pound the chicken to an even 1/2 inch thick; season both sides with salt and pepper. 2) Set up three shallow dishes: flour in the first, beaten eggs in the second, panko in the third. 3) Dredge each piece in flour, dip in the egg, then press firmly into the panko until fully coated. 4) Heat 1/2 inch of oil in a large skillet to 350°F — a panko crumb should sizzle on contact. 5) Fry in batches 3-4 minutes per side until deep golden and cooked through; do not crowd the pan. 6) Check the thickest piece reaches 165°F, then drain on a wire rack so the crust stays crisp. 7) Rest 2 minutes so the juices settle, then slice each cutlet into strips. 8) Serve over rice with shredded cabbage and a generous drizzle of tonkatsu sauce. 📲 See a recipe you love? Share it to Hungry Shelf. It turns food reels and posts from any social platform into step-by-step recipes you can follow hands-free while cooking. #chickenkatsu #crispychicken #japanesefood #tiktokrecipes #hungryshelf

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Saturday 24 October 2026 22:55:00 GMT