Description
A quick and easy recipe for crispy chicken katsu served with a homemade tonkatsu sauce that your family will love!
Ingredients
Scale
- 1 pound boneless skinless chicken breast (cut in half horizontally)
- Salt (a couple pinches)
- 1 1/2 cups all-purpose flour
- 3 eggs
- 1 1/2 tablespoons water
- 3 cups panko breadcrumbs
- Vegetable oil (for cooking)
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon mirin
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon finely minced garlic
Instructions
- Prepare the Tonkatsu Sauce: In a mixing bowl, whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic. Set aside.
- Prepare the Chicken: Season the chicken breasts with salt and pound to an even thickness of about 1/2 inch.
- Dredge the Chicken: Coat the chicken in flour, dip in egg wash, then coat with panko breadcrumbs.
- Cook the Chicken: Heat vegetable oil in a frying pan; fry chicken until golden brown and crispy, about 3-4 minutes per side.
- Serve It Up: Slice the chicken katsu, drizzle with tonkatsu sauce, and serve with steamed rice and salad.
Notes
Adaptable recipe; feel free to use pork or tofu instead of chicken. Leftovers keep in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 215mg