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Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

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Chicken Katsu

Chicken Katsu

Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves
Chicken Katsu with Cabbage Slaw - Hill Reeves

Heeelp, I can't moove! So full! Today I got brunch with Iris and Blase at New World Mall in Flushing. The neighborhood, deep in Queens, the last stop on the 7 train, contains NYC's bigger, better Chinatown and Koreatown. New Yorkers know that you head out there to do things like shop for sushi-grade fish, go to Spa Castle, and, of course, get dim sum on a Sunday.

Iris had a plan, seeing as visiting the New World Mall food court was part of her #QueensBucketList, or her plan to eat her way through Queens' best restaurants. (That donut fiasco was part of her previous endeavor, #donutbucketlist.) She sent me her list ahead of time, which included every cuisine you could possibly imagine--Queens is a diverse place. But out of Filipino, Guyanese, Mexican, Greek, Quebecois... I chose the Flushing food court adventure.

And I'm sooo glad I did. Not only did we have soup dumplings, other dumplings, pork buns, hand-pulled noodles, Taiwanese taro treats, salted duck, takoyaki, rice balls, and a crepe filled with ice cream, but it also reinvigorated my love for cooking Chinese and Japanese food at home. I know I can get carried away with the Korean stuff, but oof. I forgot how much I loooove pork buns. And don't even get me started on Japanese food in general. One day I hope I'm lucky enough to immerse myself in the country that invented karaoke and takes mayonnaise as seriously as I do.

Inspired, and with a haul of goodies from the Korean supermarket I visited on my way home, I cooked up some chicken katsu! I love katsu because you can make it today--it tastes incredible hot and right from the fryer--or you can stuff it between fluffy white bread and have a perfect lil sammy for lunch tomorrow!

Chicken Katsu with Cabbage Slaw

  • 3 boneless, skinless chicken breasts
  • 2 eggs
  • 3/4 cup panko
  • 1/2 cup flour
  • 1 1/2 cups vegetable oil
  • 4 cups shredded cabbage
  • 2 Tbsp soy sauce
  • 2 Tbsp sesame oil
  • 2 1/2 Tbsp rice vinegar
  • katsu sauce

Cooking Directions

  1. Place chicken breasts between two pieces of parchment or wax paper. Using a heavy pan, rolling pin, or meat tenderizer, pound out chicken until about 3/4 inch thick.
  2. Preheat oven to 350 degrees. Whisk eggs and set aside in a shallow bowl. Place flour in another bowl, season with salt, and stir. Do the same with panko. Dredge chicken in flour, then egg, then panko. Set chicken breast aside on a baking sheet.
  3. Pour oil in a heavy-bottomed or cast iron skillet. Heat to 350 degrees. Then cook chicken breasts, one or two at a time, about 3 or 4 minutes on each side, until browned. Remove chicken from oil and place back on baking sheet.
  4. Bake chicken a few minutes longer, until cooked through.
  5. Place cabbage in a large bowl and toss with soy sauce, sesame oil, and rice vinegar.
  6. Slice chicken breasts into strips and drizzle with okonomi sauce, to taste. Serve with cabbage slaw on the side!
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