Chicken Katsu is chicken fillet breaded with flour, egg, and Panko (bread crumbs), then deep fried, just like Tonkatsu. It is a comfort food rather than a healthy Japanese food, but if you use cuts like chicken breasts or tenders instead of thighs, it can become a little lighter fare. Nonetheless, Chicken Kastu is a delicious and satisfying main dish for dinner.
To make tender Chicken Katsu, the meat should be pounded with a meat mallet to thin it before cooking. If the chicken is seasoned well with salt and pepper, you may not need any dipping sauce. However, Tonkatsu Sauce, a Worcester-based thick brown sauce, goes very well with the dish. Tonkatsu Sauce is available at Japanese markets or online stores, but if you can’t find it, you can make it by mixing 1 part Worcester sauce and 2 parts ketchup (it’s not exactly Tonkatsu Sauce, but it’s at least something pretty similar). You can also make a refreshing topping with grated Daikon radish and Ponzu Sauce or Soy Sauce. Or sprinkling lemon juice over may be enough as a simpler seasoning.
Accompany with shredded cabbage, which is supposed to cut some grease from deep-frying, and try Chicken Katsu for your next meal!
Chicken Katsu Recipe
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Ingredients
- 2 chicken breasts
- salt
- pepper
- 1/2 cup all purpose flour
- 1-2 egg beaten
- 3/4 cup panko or bread crumbs
- oil for deep frying
- Tonkatsu sauce
Instructions
- Butterfly chicken breasts, cover with plastic, and flatten with a meat tenderizer (mallet). If they are too big, cut into 1/2 each. Sprinkle salt and pepper on both sides of the meat.
- Coat the meat with flour, dip in egg, then cover with bread crumbs.
- Heat deep frying oil to 350 F (180 C), and deep fry crumb-covered meat.
- Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice.
- Set the meat on a cooling rack for a minute. Cut into 5-6 pieces. Drizzle Tonkatsu sauce if you like.
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