Super crispy chicken katsu
User Reviews
5.0
3 reviews
Excellent
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Prep Time
12 mins
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Cook Time
12 mins
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Total Time
42 mins
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Servings
2
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Calories
553 kcal
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Course
Main Course
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Cuisine
Japanese
Super crispy chicken katsu
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This super easy version of Japan's answer to fried chicken could easily become a go-to week-day meal that everyone will enjoy!
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Ingredients
For the chicken
- 2 chicken breasts boneless skinless
- salt & pepper
- 1 egg beaten
- 1½ cups panko breadcrumbs
- olive or vegetable oil for shallow frying
For the tonkatsu sauce
- 1 teaspoon mustard e.g. Dijon mustard (or ½ teaspoon dry mustard powder + 1 teaspoon water)
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons soy sauce
To serve
- white rice
- crisp salad leaves
- a vegetable side such as broccoli or stir fried vegetables (optional)
Instructions
- Make the sauce. Mix together the mustard, ketchup, worcestershire sauce and soy sauce. Put aside.
- Slice each chicken breast in half horizontally with a really sharp knife, then cut each in half width-ways. Season the chicken with salt and pepper on both sides.
- Spread the panko breadcrumbs out on a plate and whisk the egg in a dish.
- Dip each piece of chicken in the egg and then in the breadcrumbs until it is totally covered in the crumbs. Shake then dip in the egg and crumbs a second time. Place the crumbed chicken pieces on a large plate.
- At this point, put your rice in to boil or steam while the chicken is cooking.
- Pour enough oil into a frying pan (skillet) to barely cover the bottom and heat it up. When it is hot enough (test by dropping a few breadcrumbs into it and If it sizzles energetically, it's ready!), place a few pieces of the crumbed chicken at a time into the pan. Fry for about 3 minutes on each side or until golden brown.
- Drain any excess oil from the chicken on paper towels, then slice each piece of chicken width-ways into strips about 1 inch thick.
- Serve immediately on top of your cooked rice. Drizzle a little of the tonkatsu sauce over the top of the chicken and around the rice. Serve extra on the side for dipping!
Equipments used:
Notes
- Adapted from this recipe from Rasa Malaysia.
- Double coating the chicken in breadcrumbs makes sure it's nice and crispy. Don't be tempted to overcook it. A few minutes on each side should be long enough for crispy, moist chicken.
- If you have an air fryer, this recipe is ideal for it. Spray your breaded chicken all over with a light coating of oil, then 'fry' for about 5 minutes on each side.
- If you like use store bought sauce to make this recipe even easier.
- Chicken katsu is usually served over rice and with tonkatsu sauce drizzled over. If you like you can serve some fresh crunchy lettuce leaves on the side.
- I sometimes serve a fresh vegetable or some stir fried vegetables on the side too. Delicious!
Nutrition Information
Show Details
Calories
553kcal
(28%)
Carbohydrates
52g
(17%)
Protein
58g
(116%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
226mg
(75%)
Sodium
1697mg
(71%)
Potassium
1280mg
(37%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
494IU
(10%)
Vitamin C
7mg
(8%)
Calcium
134mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Calories | 553kcal | 28% |
| Carbohydrates | 52g | 17% |
| Protein | 58g | 116% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 226mg | 75% |
| Sodium | 1697mg | 71% |
| Potassium | 1280mg | 27% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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