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by CookWhatHK0 saved
Tender Chicken Katsu marinates chicken breast in mayonnaise and mustard, coats it in breadcrumbs, and fries it to a golden, lunchbox-friendly crunch.
Remove the skin from the chicken breast. This step helps reduce calories, but if you prefer, you can certainly leave the skin on.
去掉雞胸的雞皮。（這樣可以減少熱量，但如果你喜歡雞皮，可以保留。）
Slice the chicken breast diagonally into individual pieces. Aim for pieces that are slightly larger than bite-size, as they will shrink a bit during the frying process.
雞胸斜刀切塊。（切得比一口大一點，炸後會縮小至一口的大小。）
Put the sliced chicken, along with the measured mayonnaise and whole grain mustard, in a zip-top or plastic bag. Seal the bag securely and massage it well to ensure the chicken is evenly coated.
將切好的雞肉、蛋黃醬和全麥芥末醬放入密實袋或塑膠袋，封口後充分按摩使雞肉均勻裹上醃料。
For best results and maximum tenderness, refrigerate the chicken to marinate for 1 to 2 hours. However, if you're pressed for time, you can skip this marinating step.
如可以的話，將雞肉放入雪櫃醃1至2小時。（這樣肉質更嫩滑。如果時間不夠，可以省略這步。）
Prepare your breadcrumbs. Take each chicken piece from the bag (using chopsticks or a fork to keep your hands clean) and coat it completely with the breadcrumbs.
準備好麵包糠，將雞肉均勻裹上麵包糠。（用筷子或叉子從袋中取出雞肉，雙手保持乾淨。）
Pour vegetable oil into a pot or pan until it reaches a depth of about 1/2 to 3/4 inch (1-2 cm). Heat the oil to 350°F (180°C). Once hot, carefully place the breaded chicken pieces into the oil and fry until their coating turns a beautiful golden brown.
在鍋中倒入約1至2厘米深的油，加熱至180°C。將雞肉炸至外皮金黃。
In my experience, it took about 4 minutes for the chicken to cook through. Please note that cooking times can vary based on the thickness of your chicken pieces, so always double-check to ensure it's fully cooked.
我做的時候約4分鐘可以熟透。烹調時間因厚薄不同而異，請確認雞肉熟透。
The fried chicken can be frozen for future meal prep or packed into lunchboxes. When ready to eat, simply reheat it in a toaster oven or microwave before serving.
炸好的雞肉可以冷凍保存，用於備餐或便當。食用前用多士爐或微波爐翻熱。
