Description
This Chicken Katsu is a crispy, golden-brown Japanese-style fried chicken cutlet coated in crunchy panko breadcrumbs. Served with a rich tonkatsu sauce, it’s perfect for rice bowls, sandwiches, or bento boxes! 🍗🔥
Ingredients
Scale
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts (halved lengthwise for cutlets)
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup vegetable oil (for frying)
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey or brown sugar
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
Instructions
-
Prepare the Chicken:
- Place chicken breasts between plastic wrap and pound to ½-inch thickness.
- Season both sides with salt and black pepper.
-
Bread the Chicken:
- Dredge chicken in flour, ensuring a light, even coating.
- Dip into beaten eggs, then press into panko breadcrumbs, fully coating each piece.
-
Fry the Chicken:
- Heat vegetable oil in a skillet over medium heat.
- Fry each cutlet for 3-4 minutes per side until golden brown and crispy.
- Drain on a paper towel-lined plate.
-
Make the Tonkatsu Sauce:
- In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, honey, mustard, and garlic powder until smooth.
-
Serve & Enjoy:
- Slice chicken katsu into strips and drizzle with tonkatsu sauce.
- Serve with steamed rice, shredded cabbage, or miso soup.
Notes
- For extra crispiness, double-coat the chicken in panko.
- For a lighter version, bake at 400°F (200°C) for 20 minutes instead of frying.
- For a spicier kick, mix sriracha into the tonkatsu sauce.