Description
A simple and delicious recipe for Japanese Chicken Katsu served with homemade Tonkatsu sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- For Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
Instructions
- Flatten the chicken breasts to an even thickness using a meat mallet.
- Season the chicken with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each chicken breast in flour, dip in eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
- Remove from oil and drain on paper towels.
- For the Tonkatsu sauce, mix all sauce ingredients in a bowl until well combined.
- Slice the chicken katsu and serve with Tonkatsu sauce.
Notes
- Serve with shredded cabbage for a traditional touch.
- Adjust the sauce ingredients to taste.
- Leftover chicken katsu can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg