Katsu Keju Ayam

Instructions

1. Gather all the ingredients.
2. Cut 4 oz cheese into thin, long sticks.
3. Lay 1 lb chicken tenders/tenderloins on the counter, tendon side down. Grab the end of the tendon with your finger, slide your sharp knife under it at a 20-degree angle, and pull the tendon toward you to remove. Place your hand flat on top of the chicken tenders. Slice into the thicker side and butterfly the chicken without slicing through to the other side. NOTE: A tough white tendon attached to the chicken tenders can be left in and cooked; however, it is more pleasant to eat if removed.
4. Carefully open the chicken and pound the chicken tenders to a uniform thickness using the back edge of your knife (or a mallet or rolling pin). Repeat with the rest of the chicken.
5. Season the chicken tenders generously with Diamond Crystal kosher salt and white pepper powder.
6. Place the long pieces of cheese on each chicken tender. Start rolling from one end.
7. Make sure the cheese is tucked in tightly and not visible from the outside.
8. Add 3–4 cups neutral oil to a deep pot (I used a 3.5 QT Dutch oven) and set it over medium-low heat. Slowly heat up the oil while you bread the chicken. If you have a cooking thermometer, heat the oil to 340ºF (170℃).
9. Whisk 2 large eggs (50 g w/o shell) in a bowl and set out ¼ cup all-purpose flour (plain flour) and 1 cup panko (Japanese breadcrumbs) in separate shallow bowls. Working with one piece of chicken at a time, coat with the flour.
10. Shake off any excess flour. Next, dip it in the beaten egg to coat completely.
11. Then, coat with the panko, pressing firmly. Shake off any excess panko (the crumbs will get burnt in the oil).
12. The oil is ready when it registers 340ºF (170℃) or small bubbles appear around chopsticks inserted in the oil. Gently add the chicken to the oil. Don't overcrowd the pot, as the oil temperature will drop significantly. Fry the chicken in several batches.
13. Fry the katsu until the exterior is golden brown and the interior is just cooked through, about 3 minutes total.
14. Transfer the chicken to a wire rack or a plate lined with paper towels.
15. Between batches and as needed, scoop up the crumbs in the oil with a fine-mesh skimmer. It's important to keep the oil clean; otherwise, the oil gets darker with burnt crumbs. Continue the rest of the batches.
16. Slice the Chicken Cheese Katsu in half crosswise at a diagonal.
17. Serve with shredded green cabbage and cherry tomatoes. Optionally, you can serve it with flake sea salt and tonkatsu sauce. Enjoy!
18. You can keep the leftovers in an airtight container and store in the refrigerator for up to 4 days and in the freezer for up to a month. Reheat the katsu in the oven or toaster oven at 350ºF (177ºC) until heated through; avoid using a microwave.