Japanese Chicken Katsu with Tonkatsu Sauce
A golden, shatteringly crispy panko crust gives way to juicy chicken breast. The tangy-sweet tonkatsu sauce ties it all together. Serve with shredded cabbage and rice.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying (about 1 inch deep)
- Tonkatsu sauce: 4 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp Dijon mustard
- Shredded cabbage, lemon wedges, and steamed rice for serving
Instructions
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1
Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness. Season with salt and pepper.
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2
Set up a breading station: flour in one dish, beaten eggs in another, panko in a third. Dredge each breast in flour (shake off excess), dip in egg, then press firmly into panko on both sides.
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3
Heat oil to 350°F (175°C) in a deep skillet. Fry chicken for 3-4 minutes per side until deep golden brown and cooked through (165°F / 74°C internal). Drain on a wire rack.
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4
Mix all tonkatsu sauce ingredients together.
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5
Slice katsu into strips. Serve over shredded cabbage with tonkatsu sauce, lemon wedges, and steamed rice.
