Chicken Katsu with Tonkatsu Sauce
A crispy and flavorful Japanese-style chicken dish served with a tangy tonkatsu sauce.
Ingredients
Chicken Katsu
- 1 1/2lbBoneless, Skinless Chicken Thighs
- 3tbspWorcestershire Sauce
- 1tbspLight Soy Sauce
- Salt, as needed
- 1dashGround Black Pepper
- 2pieceEggs, beaten
- 1cupAll-Purpose Flour
- 1cupPanko Breadcrumbs
- Cooking Oil, as needed
Tonkatsu Sauce
- 3tbspKetchup
- 2tspWorcestershire Sauce
- 2tspOyster Sauce
- Dry Mustard, as needed
How to make Chicken Katsu with Tonkatsu Sauce
Prepare Chicken
Place the chicken on a large cutting board, cover with plastic wrap, then pound with a meat tenderizer until the chicken is approximately 1/2-inch thick.
Marinate the chicken in a large Ziploc bag with Worcestershire sauce, light soy sauce, salt, and ground black pepper. Mix well and allow the chicken to marinate for about 1-3 hours.
Coat and Fry Chicken
Place eggs, flour, and panko breadcrumbs in three separate shallow dishes.
Heat up enough oil in a frying pan over medium-high heat, about 1/4 to 1/2 inch deep.
Coat the chicken in a thin layer of flour, shake off the excess, dip into the egg, then coat in panko breadcrumbs.
Fry the chicken in small batches until golden brown, about 2 minutes on each side.
Place the fried chicken on a cooling rack over a baking sheet, or on oil-absorbing paper.
Prepare Tonkatsu Sauce
In a small bowl, mix ketchup, Worcestershire sauce, oyster sauce, and dry mustard.
Serve
Serve the chicken katsu with steamed rice and tonkatsu sauce.
Tips & Tricks
Ensure the oil is hot enough before frying to achieve a crispy texture.
Pounding the chicken to an even thickness ensures even cooking.
Reviews
manu45
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...