Chicken Katsu Recipe
This delectable chicken katsu recipe brings the flavors of a Japanese eatery straight to your kitchen. With perfectly crispy panko-coated chicken cutlets, this dish is a surefire favorite for any occasion.
Ingredients
- 4 small skinless boneless chicken breasts
- 1 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 2 tablespoons all-purpose flour
- 1 large egg whisked
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooking oil for frying
- ½ cup katsu sauce
- Ingredients for Tonkatsu Sauce
- ½ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin Japanese sweet wine
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 garlic clove finely minced
Instructions
- Directions for Tonkatsu Sauce
- Assemble all ingredients.
- In a mixing bowl, combine the ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic.
- Stir thoroughly to blend the flavors, then allow the sauce to rest for at least 30 minutes before serving.
- Directions for Chicken Katsu
- Flatten the chicken breasts to a uniform thickness of ½ inch using a meat mallet or rolling pin. Season both sides with salt, pepper, and a drizzle of soy sauce.
- Arrange three separate bowls: one for flour, one for panko breadcrumbs, and one for the whisked egg.
- Coat each chicken breast in flour, then dip it in the egg, and finally press it into the panko breadcrumbs, ensuring an even coating.
- Heat the oil in a non-stick skillet over medium-high heat until it reaches 350°F (175°C). Carefully fry the breaded chicken, cooking for 4–5 minutes on each side or until golden and fully cooked.
- Transfer the cooked chicken onto a paper towel-lined plate to absorb excess oil.
- Slice the chicken into strips and serve with the prepared tonkatsu sauce.
- Enjoy this restaurant-quality chicken katsu in the comfort of your home!
Notes
Tonkatsu Sauce
This homemade tonkatsu sauce is a versatile and flavorful condiment. While traditionally paired with crispy fried pork cutlets, it also complements coconut shrimp and serves as an excellent dip for umeboshi pork rolls. Store any remaining sauce in the refrigerator—if there’s any left! 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.
This homemade tonkatsu sauce is a versatile and flavorful condiment. While traditionally paired with crispy fried pork cutlets, it also complements coconut shrimp and serves as an excellent dip for umeboshi pork rolls. Store any remaining sauce in the refrigerator—if there’s any left! 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.