Have you ever had Chicken Katsu at a Japanese restaurant? You can easily recreate this delicious boneless chicken cutlet at home. With this recipe, you’ll enjoy juicy chicken paired with an irresistibly crispy crust.
INGREDIENTS
Katsu Sauce
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon mirin
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon finely minced garlic
Chicken Katsu
- 1 pound boneless, skinless chicken breasts (cut in half horizontally)
- Salt
- 1 1/2 cups all-purpose flour
- 3 eggs
- 1 1/2 tablespoons water
- 3 cups panko breadcrumbs
- Vegetable oil (for frying)
INSTRUCTIONS
For the Katsu Sauce:
- In a small bowl, combine all the sauce ingredients and stir well.
- Let the sauce rest for at least 30 minutes before serving.
For the Chicken Katsu:
- Place the halved chicken breasts between plastic wrap and gently pound them to about ¼ inch thickness.
- Generously salt the chicken, cover, and refrigerate for about 1 hour to enhance juiciness (optional, but recommended).
- Set up a breading station with three bowls:
- First bowl: all-purpose flour
- Second bowl: beat the eggs and 1 1/2 tablespoons of water, then pour into the bowl
- Third bowl: panko breadcrumbs
- Coat the chicken as follows:
- Dredge the chicken in the flour, shaking off the excess.
- Dip into the egg wash, coat well, and let any excess drip off.
- Finally, coat in the panko breadcrumbs.
- Place the breaded chicken on a wire rack.
- Preheat the oven to 200°F.
- Heat enough vegetable oil in an iron skillet or stainless steel pan to cover the bottom by about ½ inch, bringing the oil to 350°F. The pan should be large enough to avoid overcrowding the chicken.
- Fry the chicken: Add the chicken to the pan and cook for 1-2 minutes on each side, just until the crust sets. Continue flipping the chicken, cooking until golden brown on both sides.
- Remove the chicken and place it on a clean wire rack. Transfer it to the preheated oven to finish cooking for about 7-8 minutes, or until the internal temperature reaches 165°F.
- Once cooked, slice the chicken into thin strips.
Serve the Chicken Katsu with rice and tonkatsu sauce, or your favorite brown sauce. Enjoy!
