Crispy Homemade 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 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
08 -
½ cup cooking oil for frying
09 -
½ cup katsu sauce (or use homemade below)
→ Homemade Tonkatsu Sauce
10 -
½ cup ketchup
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2 tablespoons soy sauce
12 -
1 tablespoon brown sugar
13 -
1 tablespoon mirin (Japanese sweet rice wine)
14 -
1½ teaspoons Worcestershire sauce
15 -
1 teaspoon freshly grated ginger
16 -
1 garlic clove, finely minced
# Instructions:
01 -
Mix together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic in a bowl. Let the flavors meld for at least 30 minutes before serving - it'll taste even better if you can refrigerate it overnight!
02 -
Pound the chicken breasts to about ½ inch thickness with a meat mallet or rolling pin. Season both sides with salt, pepper, and a light drizzle of soy sauce.
03 -
Arrange three separate bowls: one with flour, one with whisked egg, and one with panko breadcrumbs.
04 -
Dredge each chicken breast first in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to help them stick.
05 -
Heat oil in a non-stick skillet over medium-high heat until it reaches 350°F. Fry the breaded chicken for 4-5 minutes per side until golden brown and cooked through.
06 -
Transfer chicken to paper towels to drain excess oil. Slice into strips and serve with the tonkatsu sauce. Enjoy your homemade chicken katsu!
# Notes:
01 -
This crispy chicken katsu brings authentic Japanese flavors right to your dinner table.
02 -
The homemade tonkatsu sauce also works great with coconut shrimp or as a dip for other fried foods.
03 -
Store any leftover sauce in the refrigerator for up to a week.