Chicken Katsu & Homemade Katsu Sauce
User Reviews
5
Chicken Katsu & Homemade Katsu Sauce
Description
The Chicken Katsu is made by first seasoning boneless, skinless chicken thighs with garlic powder, kosher salt, and cracked black pepper. After marinating briefly, the chicken is breaded by dredging in flour, dipping in beaten egg, then coating completely with panko crumbs. This preparation gives the chicken a crunchy exterior when fried. The cooking oil is heated to 350°F, and the chicken pieces are fried for about one minute per side until golden brown.
The homemade katsu sauce is created by whisking together ketchup, Worcestershire sauce, soy sauce, mirin, granulated sugar, dark brown sugar, garlic powder, and ground ginger. This sauce provides a tangy and slightly sweet flavor profile that complements the crispy fried chicken. The Chicken Katsu is typically served hot with this sauce, offering a combination of textures and flavors from the crunchy exterior and juicy chicken interior to the sweet-savory dipping sauce.
Ingredients
Chicken katsu
- 8 oz chicken thighs boneless and skinless
- 6.3 .3 g garlic powder
- 3.5 .5 g kosher salt
- .8 .8 g black pepper cracked
- 1 large egg beaten
- 44 g all-purpose flour
- 33 g panko
- vegetable oil
Sauce
- 2 fl oz ketchup
- ½ fl oz Worcestershire sauce
- ¼ fl oz soy sauce
- ¼ fl oz mirin
- 7 g granulated sugar white
- 6 g dark brown sugar
- 1.5 .5 g garlic powder
- .5 .5 g ground ginger
Instructions
- Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
- Combine the garlic powder, salt, and pepper in a bowl.
- Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
- Add all the ingredients for the katsu sauce in a bowl and whisk until it’s fully incorporated. Set aside.
- Put the flour, beaten egg, and panko into 3 separate shallow containers.
- Dip the chicken thigh pieces into the flour and thoroughly coat.
- Then dip into the egg, letting any excess drip off.
- Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
- Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it’s done (145 °F internally).
- Serve chicken with rice and katsu sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 51559 kcal
% Daily Value*
| Calories | 515.59kcal | 26% |
| Carbohydrates | 49.77g | 17% |
| Protein | 27.5g | 55% |
| Fat | 22.42g | 34% |
| Saturated Fat | 6.13g | 31% |
| Polyunsaturated Fat | 4.88g | 29% |
| Monounsaturated Fat | 8.95g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 204.13mg | 68% |
| Sodium | 1501.08mg | 63% |
| Potassium | 542.31mg | 12% |
| Fiber | 1.95g | 8% |
| Sugar | 15.79g | 32% |
| Vitamin A | 383.25IU | 8% |
| Vitamin C | 2.22mg | 2% |
| Calcium | 78.03mg | 8% |
| Iron | 3.95mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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