Chicken Katsu
Chicken Katsu is a Japanese dish featuring super crispy chicken paired with a tangy tonkatsu sauce. Simple and economical yet incredibly delicious!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 lb chicken thighs (boneless and skinless)
- 3 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 dash ground black pepper
- 2 eggs (beaten)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- Cooking oil (for frying)
- 3 tbsp tomato ketchup
- 2+1/2 tsp Worcestershire sauce
- 2 tsp oyster sauce
- 1/2 tsp ground mustard
Instructions
- 1
Place the chicken on a large cutting board, cover with plastic wrap, then pound with a meat tenderizer till the chicken is at approximately 1/2-inch thickness.
- 2
Marinade chicken in a large Ziploc bag with Worcestershire sauce, soy sauce, salt, and pepper for about 1 - 3 hours.
- 3
Place beaten eggs, flour, and panko breadcrumbs in three separate shallow dishes.
- 4
Heat up cooking oil in a frying pan over medium-high heat (about 1/4 to 1/2 inch of oil; enough to shallow fry the chicken). Make sure that the oil is hot enough before frying the chicken.
- 5
Coat the chicken in a thin layer of flour (shake off the excess), dip into the egg, then coat in panko breadcrumbs.
- 6
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.
- 7
In a small bowl, prepare the tonkatsu sauce by combining tomato ketchup, Worcestershire sauce, oyster sauce and ground mustard. Mix well.
- 8
Serve the chicken katsu with steamed rice and tonkatsu sauce.