🍫 Free Whittaker's block with every $50+ grocery order!

Chicken Katsu

Prep time
Cook time
 Servings
15 mins
50 mins
12 Slices
Ingredients:

For the Tonkatsu Sauce

  • tablespoons Worcestershire sauce
  • teaspoons unsulphured molasses
  • teaspoons low-sodium soy sauce
  • teaspoons granulated sugar
  • ¼ teaspoon grated peeled fresh ginger
  • ⅛ teaspoon ground cloves
  • tablespoons ketchup

For the Chicken Katsu

  • Vegetable oil, as needed for frying
  • ½ cup all-purpose flour
  • large eggs, beaten
  • 1½ cups panko bread crumbs (about 3½ ounces)
  • boneless, skinless chicken breasts, halved crosswise then pounded 1/2 a cm thick
  • Kosher salt and black pepper
  • cups tightly packed finely shredded green cabbage (about 12 ounces)

Instructions:

Step 1:
Make the tonkatsu sauce by mixing all the ingredients together in a small bowl until well combined. This will yield about ⅔ cup of sauce.

Step 2:
Prepare the chicken by heating around 1cm deep of oil in a large cast-iron or heavy skillet over medium heat. Once the oil reaches 170 degrees (use an instant-read thermometer to check), it’s ready for frying.

Step 3:
Set up a breading station by placing flour, beaten eggs, and bread crumbs into three separate wide, shallow bowls or plates.

Step 4:
Season the chicken cutlets with salt and pepper. One at a time, dredge the cutlets in flour, shaking off any excess. Then dip them in the egg, ensuring both sides are coated, and let any excess drip off. Finally, press the cutlets into the bread crumbs, making sure they are fully coated. Place the breaded cutlets on a clean plate and repeat with the remaining chicken.

Step 5:
Carefully lower 2 cutlets into the hot oil and fry for about 2 minutes, or until golden on one side. Flip the cutlets and fry for an additional 1½ to 2 minutes, or until the second side is golden and the chicken is fully cooked. Transfer the cooked cutlets to a plate lined with paper towels to drain, and sprinkle with salt. Repeat with the remaining 2 cutlets.

Step 6:
Slice the cutlets into thick pieces and serve on plates. Add desired amount of cabbage alongside each katsu. Drizzle some tonkatsu sauce over the chicken, and serve with rice, lemon wedges, and extra sauce on the side.

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Search

Shopping Cart

Your cart is currently empty.
Shop now