Crispy Homemade Chicken Katsu (Print Version)
# Ingredients:
→ Crispy Chicken
01 -
½ teaspoon salt
02 -
¼ teaspoon black pepper
03 -
1 cup panko breadcrumbs
04 -
4 small chicken breasts (boneless and skinless)
05 -
2 tablespoons soy sauce
06 -
½ cup frying oil
07 -
1 large whisked egg
08 -
½ cup katsu sauce (or make your own below)
09 -
2 tablespoons regular flour
→ Easy Tonkatsu Sauce
10 -
½ cup plain ketchup
11 -
1 tablespoon brown sugar
12 -
1 tablespoon mirin (sweet Japanese rice wine)
13 -
2 tablespoons soy sauce
14 -
1 garlic clove, minced fine
15 -
1 teaspoon ginger, freshly grated
16 -
1½ teaspoons Worcestershire sauce
# Instructions:
01 -
In a bowl, stir together ketchup, soy sauce, Worcestershire sauce, brown sugar, ginger, mirin, and garlic. Pop it in the fridge for a few hours (or overnight, if possible). The longer it sits, the tastier it'll get!
02 -
Using a rolling pin or mallet, pound the chicken evenly to about half an inch thick. Add a splash of soy sauce with a pinch of salt and pepper on both sides.
03 -
Set up three bowls: one with whisked egg, another with flour, and the last one for panko crumbs.
04 -
Take each seasoned chicken breast, coat it with flour first, then dunk it into the beaten egg, and press it into the breadcrumbs until well-covered.
05 -
Heat a skillet with oil over medium-high heat until it hits 350°F. Fry the chicken for 4-5 minutes on each side, or until the crust turns golden brown and the inside is cooked through.
06 -
Place the fried chicken on paper towels to soak off any extra oil. Cut into strips, serve with tonkatsu sauce, and dig in!
# Notes:
01 -
You'll love how this crispy golden chicken takes you straight to Japanese comfort food.
02 -
This sauce is also a killer dip for fried shrimp or even sweet potato fries!
03 -
Store any extra sauce in a sealed container in the fridge for up to a week.