Chicken Katsu Recipe
This recipe for Chicken Katsu brings the taste of an authentic Japanese restaurant to your home. Featuring tender chicken cutlets coated in crispy panko breadcrumbs and fried to perfection, it’s a dish that’s both simple to prepare and delightfully satisfying.
Ingredients
- Tonkatsu Sauce
- Ingredients
- ½ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon mirin Japanese sweet rice wine
- 1 tablespoon brown sugar
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 clove garlic finely minced
- Directions
- Gather all necessary ingredients.
- In a medium bowl combine the ketchup, soy sauce, mirin, brown sugar, Worcestershire sauce, ginger, and garlic. Stir thoroughly until the mixture is well-blended.
- Allow the sauce to rest for at least 30 minutes enabling the flavors to meld harmoniously.
- While this sauce can be enjoyed after the initial resting period refrigerating it for a full day will enhance its taste.
Instructions
- Flatten the chicken breasts to an even thickness of approximately 1/2 inch using a meat mallet or rolling pin. Season each side evenly with salt and pepper, then drizzle with soy sauce to infuse a subtle umami flavor.
- Prepare three separate bowls: one containing the flour, another with the whisked egg, and a third filled with panko breadcrumbs.
- Coat each chicken breast first in the flour, ensuring a light dusting, followed by a dip in the egg. Finish by thoroughly covering the chicken with panko breadcrumbs, pressing gently to secure the coating.
- Heat the oil in a non-stick skillet until it reaches a temperature of at least 350°F. Carefully place the breaded chicken into the hot oil and fry for 4-5 minutes on each side, or until the cutlets are golden brown and cooked through.
- Transfer the fried chicken to a plate lined with paper towels to remove excess oil. Allow it to cool slightly before slicing into strips. Serve immediately with katsu sauce for dipping or drizzling.
Notes
To store, place leftovers in airtight containers and refrigerate for up to 4-5 days.
To freeze, cool the chicken completely, then store in freezer-safe bags for up to 3 months.
To freeze, cool the chicken completely, then store in freezer-safe bags for up to 3 months.