Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
760 kcal
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Course
Main Course
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Cuisine
Japanese
Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce
Description
This recipe produces a crispy breaded chicken dish known as Chicken Katsu, highlighting a crunchy coating achieved by dredging pounded chicken breast in flour, then egg wash, and finally panko breadcrumbs before frying. Marinating the chicken with salt and resting it dry in the refrigerator improves tenderness and juiciness. Cooking in vegetable oil ensures the exterior crisps nicely without overcooking the chicken.
The tonkatsu sauce is made from a balanced blend of tangy ketchup, soy sauce, brown sugar for sweetness, mirin for a slight acidity, Worcestershire sauce for depth, and fresh grated ginger and minced garlic for aromatic warmth. Allowing the sauce to rest improves flavor integration before serving.
Chicken Katsu is served sliced, often with steamed rice or shredded cabbage as accompaniments. The crispy cutlets and bold sweet-savory sauce make it a satisfying entree.
Ingredients
Katsu Sauce
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon mirin
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ginger freshly grated
- 1 teaspoon garlic finely minced
Chicken Katsu
- 1 pound chicken breast cut in half horizontally, boneless, skinless
- salt
- 1 1/2 cups all-purpose flour
- 3 egg
- 1 1/2 tablespoons water
- 3 cups panko breadcrumbs
- vegetable oil for cooking
Instructions
Katsu Sauce
- Place all of the ingredients in a small bowl, and stir to combine.
- Let the sauce rest at least 30 minutes before serving.
Chicken Katsu
- Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is about ¼ inch thick.
- Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.
- Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place the panko breadcrumbs into the third bowl.
- Coat the chicken as follows: Place the chicken into the flour and shake off any excess. Dip into the egg wash, coat well, and shake off any excess. Dredge in the panko breadcrumbs.
- Place the coated chicken on a wire rack.
- Preheat the oven to 200°F.
- Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350°F. Your pan should be large enough not to overcrowd the chicken.
- Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets.
- Flip over and cook for another 1 to 2 minutes.
- Continue cooking the chicken and flipping it over until it is golden brown on both sides.
- Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165°F before consuming.
- When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks.
- Serve with rice, tonkatsu sauce, or your favorite brown sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 760 kcal
% Daily Value*
| Calories | 760kcal | 38% |
| Carbohydrates | 68g | 23% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 195mg | 65% |
| Sodium | 509mg | 21% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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