Chicken Katsu

Name: Chicken Katsu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Japanese
Ingredients: 120 ml ketchup; 30 ml soy sauce; 10 g brown sugar; 15 ml mirin; 10 ml Worcestershire sauce; 5 g freshly grated ginger; 5 g finely minced garlic; 450 g boneless, skinless chicken breast, halved horizontally; Salt, to taste; 190 g all-purpose flour; 3 large eggs; 22 ml water; 180 g panko breadcrumbs; Vegetable oil (enough for ~1.25 cm depth in skillet)

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Crispy and juicy Japanese fried chicken cutlet served with a tangy homemade tonkatsu sauce. Perfect for rice bowls, sandwiches, or a hearty entrée.

50 min

cook 20 min

Japanese

Ingredients

Instructions

Make the Tonkatsu Sauce: Whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic. Rest for 30 minutes.
Prepare the Chicken: Pound chicken to ~0.6 cm thickness, season with salt, and chill for 1 hour.
Set Up Breading Station: Bowl 1: flour
Bowl 2: beaten eggs + water
Bowl 3: panko breadcrumbsDredge chicken in flour, dip in egg wash, then coat with panko. Rest on a wire rack.
Fry the Chicken: Heat oil to 177 °C (350 °F). Fry cutlets 1–2 minutes per side until golden.
Oven Finish: Transfer cutlets to a 93 °C (200 °F) oven for 7–8 minutes, until internal temperature reaches 74 °C (165 °F).
Slice & Serve: Let rest, then slice into strips. Serve with rice or cabbage and tonkatsu sauce.

Chicken Katsu

Ingredients

Instructions

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