Crispy Japanese Chicken Katsu (Print Version)
# Ingredients:
→ Chicken Katsu
01 -
4 small skinless boneless chicken breasts
02 -
1 cup panko breadcrumbs
03 -
2 tablespoons soy sauce
04 -
2 tablespoons all-purpose flour
05 -
1 large egg, whisked
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1/2 cup cooking oil for frying
→ Tonkatsu Sauce
09 -
1/2 cup ketchup
10 -
2 tablespoons soy sauce
11 -
1 tablespoon brown sugar
12 -
1 tablespoon mirin
13 -
1½ teaspoons Worcestershire sauce
14 -
1 teaspoon freshly grated ginger
15 -
1 garlic clove, finely minced
# Instructions:
01 -
In a mixing bowl, combine ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic. Stir thoroughly and let rest for 30 minutes before serving.
02 -
Flatten chicken breasts to ½ inch thickness using a meat mallet. Season both sides with salt, pepper, and soy sauce.
03 -
Set up three bowls: flour, whisked egg, and panko breadcrumbs. Coat each chicken breast in flour, then egg, then press into panko for even coating.
04 -
Heat oil to 350°F in a non-stick skillet. Fry breaded chicken for 4-5 minutes per side until golden and cooked through.
05 -
Transfer to paper towels to drain. Slice into strips and serve with prepared tonkatsu sauce.
# Notes:
01 -
The tonkatsu sauce can be made ahead and stored in the refrigerator
02 -
Sauce flavors improve after a full day of refrigeration
03 -
Sauce works well with other dishes like coconut shrimp