Crispy Japanese Chicken Katsu
A delightful dish of crispy fried chicken served with homemade tonkatsu sauce, perfect for family dinners or casual lunches.
Ingredients
For the Chicken Katsu
- 4 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- to taste Salt and pepper
- for frying as needed Vegetable oil
For the Tonkatsu Sauce
- 0.25 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 0.25 teaspoon garlic powder
Instructions
Preparation
- Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about ½ inch).
- Season both sides of the chicken breasts with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Breading and Cooking
- Dredge each chicken breast first in the flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it thoroughly with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium heat. Carefully add the breaded chicken breasts, cooking for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, transfer the chicken onto a paper towel-lined plate to drain excess oil.
Making the Sauce
- While the chicken is resting, combine all the tonkatsu sauce ingredients in a bowl and whisk until smooth.
Serving
- Slice the chicken katsu into strips and serve it with a generous drizzle of tonkatsu sauce on top. Enjoy it alongside rice or a fresh salad!
Notes
For an extra crunchy coating, double dip the chicken by repeating the flour, egg, and panko steps. Ensure the oil is hot enough (but not smoking) before adding the chicken to achieve the perfect crispiness. If you have leftover katsu sauce, it works wonderfully as a dip for vegetables or drizzled over rice dishes. Store the chicken katsu in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10 minutes to retain the crispiness.