FRIJE

Instructions

• 1.   Cut the chicken cutlets into large pieces, about 10 cm in size.
• 2.   Cook the rice.
  Place the cutlets in a dish, season with salt and pepper. Let them rest for 10 minutes.
• 3.   Slice the garlic into thin strips.
  Cut the pak choi into quarters lengthwise.
• 4.   In a wok or similar pan, sauté the garlic in a little cooking oil, then add the pak choi and sauté for 4 minutes. You can deglaze with a little water or soy sauce. Keep warm.
• 5.   Prepare 3 bowls for breading the meat. One with flour, one with beaten eggs, and one with panko breadcrumbs.
• 6.   Bread the cutlets by dipping them in each of the 3 ingredients.
• 7.   In a saucepan, heat the ketchup, Worcestershire sauce, oyster sauce, soy sauce, and cane sugar. Wait for the sugar to dissolve and set aside. This is the base for the Katsu sauce.
• 8.   In a thick-bottomed pan, heat the oil (about 50 cl) and fry the breaded chicken pieces for a few minutes. Turn them occasionally.
• 9.   Remove them from the pan and drain them on paper towels.
• 10.   Serve the sliced chicken on a bowl of rice with the pak choi.
  Drizzle with sauce and enjoy.