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In a clean bowl, season chicken fillets with salt and pepper.
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Marinate for 10 to 15 minutes. In a separate bowl, put flour, cornstarch, and a pinch of salt and pepper. Mix well then set aside.
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Skewer 3 to 4 pcs of chicken fillet and coat them with flour mixture. Dip into beaten eggs and coat with Japanese breadcrumbs.
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Heat oil in a frying pan. To know if the oil is hot and ready for frying, take a pinch of flour and drop it in the oil. If the flour bubbles, the oil is ready for frying. Fry the skewered chicken until golden brown.
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Place the kushiage in plate lined with paper towel to remove excess oil. Serve with katsu sauce.