Chicken katsu is widely seen on most Japanese restaurant menus. Deep fried chicken pieces with a side of dipping
sauce can fulfill a good meal. Normally, chicken katsu is either served on a
bed of cabbage slices or placed next to a scoop of rice. (Can also be served
with Curry and rice)
The Ingredients for make chicken katsu
- 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, or as needed
Sauce
- 1/3 cup (80 mL) of ketchup
- 1/4 cup (60 mL) of shoyu or soy sauce
- 1/4 cup (50 g) of sugar
- 2 teaspoons (10 mL) of Worcestershire sauce
- 1/4 teaspoon of black pepper (ground)
How to make chicken katsu
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
How to make sauce
- Pour the ingredients needed to make the sauce into a pot
- Let everything mix together and bring the mixture to a boil.
Dip and enjoy your Katsu!
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