Description
A classic Japanese comfort food, Chicken Katsu features breaded and deep-fried chicken cutlets served with a tangy homemade tonkatsu sauce. This recipe offers a crispy outer crust and tender juicy chicken inside, perfect when paired with sticky sushi rice, shredded cabbage salad, macaroni salad, and fresh sliced tomatoes for a complete meal.
Ingredients
Scale
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon mirin (sweet rice wine)
- ½ tablespoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon garlic powder
- â…› teaspoon ground ginger
For the Chicken:
- 4 boneless, skinless chicken thighs (5 ounces each) – see notes for using chicken breasts
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ½ tablespoon vegetable oil
- ¼ cup all-purpose flour
- 1 â…“ cups panko Japanese breadcrumbs
- 3 cups vegetable oil, for deep frying
For Serving:
- Katsu sauce (recipe above)
- Cooked sticky white sushi rice
- Shredded cabbage salad
- Macaroni salad
- Sliced tomatoes
Instructions
- Make Katsu Sauce: In a bowl, whisk together ketchup, Worcestershire sauce, low-sodium soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger until smooth. Adjust seasoning to taste, then set aside.
- Prepare Chicken: Trim excess fat from chicken thighs and use a meat mallet to pound them evenly to about ½-inch thickness. Season both sides generously with coarse salt and freshly ground black pepper.
- Bread Chicken: Arrange three shallow bowls: one with all-purpose flour, one with the egg whisked together with ½ tablespoon vegetable oil, and one with panko breadcrumbs. Dredge each chicken thigh first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs. Ensure an even coating for crispiness.
- Deep Fry: Heat 3 cups of vegetable oil in a deep pot or deep fryer to 340°F (170°C). Fry the breaded chicken cutlets in batches, avoiding crowding the pot, until golden brown and cooked through—approximately 4 to 5 minutes per batch. The internal temperature should reach 165°F (74°C). Drain the fried chicken on paper towels to remove excess oil.
- Rest and Slice: Let the fried chicken rest for about 2 minutes to allow juices to redistribute. Then slice each cutlet into 1-inch strips for easy serving.
- Serve: Plate the sliced chicken katsu alongside a serving of cooked sticky white sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes. Drizzle or serve with the prepared katsu sauce for dipping.
Notes
- If using chicken breasts instead of thighs, butterfly and pound them evenly to ensure quick, even cooking and juiciness.
- Mirin can be substituted with a mixture of white wine and sugar if unavailable.
- Maintain oil temperature at 340°F (170°C) to achieve a crispy crust without absorbing excess oil.
- Use panko breadcrumbs for a light, crunchy texture typical of Japanese katsu.
- Resting the chicken after frying helps maintain its juiciness and prevents the breading from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
