Japanese Chicken Katsu Recipe
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Japanese Chicken Katsu Recipe
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Ditch the takeout! You'll be amazed at how easily this restaurant-quality Japanese chicken katsu comes together, mainly using pantry staples! The family will love this.
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Ingredients
For the Tonkatsu sauce
- 6 tablespoons ketchup
- 7 tablespoons Worcestershire sauce
- 3 tablespoons oyster sauce
- 1 tablespoon granulated sugar
For the Chicken
- 2 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- 1 cup vegetable oil for frying
Instructions
- Line a plate with paper towels. Set aside.
- In a medium bowl, whisk the tonkatsu sauce ingredients together. Set aside.
- Slice each chicken breast lengthwise (parallel to your work surface) into two pieces. Season both sides with salt and pepper.
- Create a breading station. Add the flour, eggs, and Panko each to separate shallow bowls.
- Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
- Fill a large cast iron skillet with ¼-inch oil. Heat over medium until it reaches 350°F.
- Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts.
- Serve hot with tonkatsu sauce.
Notes
- Storage: Store Japanese chicken katsu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.
- If the Panko breadcrumbs aren't sticking well to the chicken, gently press them onto the surface of the chicken to help them adhere. Adding a teaspoon of oil to the egg can also help the breadcrumbs to stick better.
Nutrition Information
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Calories
547kcal
(27%)
Carbohydrates
45g
(15%)
Protein
20g
(40%)
Fat
32g
(49%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
17g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
118mg
(39%)
Sodium
1512mg
(63%)
Potassium
611mg
(17%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
275IU
(6%)
Vitamin C
5mg
(6%)
Calcium
99mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 32g | 49% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1512mg | 63% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 99mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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