Crispy Japanese Chicken Katsu (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 small boneless skinless 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
→ For the Tonkatsu Sauce
09 -
1/2 cup ketchup
10 -
2 tablespoons soy sauce
11 -
1 tablespoon brown sugar
12 -
1 tablespoon mirin (Japanese sweet wine)
13 -
1 1/2 teaspoons Worcestershire sauce
14 -
1 teaspoon fresh ginger, grated
15 -
1 garlic clove, minced
# Instructions:
01 -
Mix ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic in a bowl. Let it sit for at least 30 minutes to let the flavors blend together.
02 -
Pound the chicken breasts to about 1/2 inch thick. Season both sides with salt, pepper, and a little soy sauce.
03 -
Get three bowls ready: put flour in one, beaten egg in another, and panko breadcrumbs in the last one.
04 -
Coat each piece of chicken in flour first, then dip in egg, and finally cover with panko breadcrumbs, pressing gently to help them stick.
05 -
Heat oil in a pan to 350°F. Fry the chicken for 4-5 minutes on each side until golden brown and cooked through.
06 -
Let the chicken drain on paper towels, then slice and serve with your homemade tonkatsu sauce.
# Notes:
01 -
The sauce gets even better if you let it sit in the fridge overnight
02 -
Make sure your oil is hot enough before frying for the crispiest coating
03 -
Try the sauce with other dishes like coconut shrimp or pork cutlets