Description
This Chicken Katsu recipe features tender boneless chicken thighs breaded with crispy panko breadcrumbs and deep-fried to golden perfection. Paired with a tangy homemade tonkatsu sauce and traditional Japanese sides like sticky sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes, this dish offers a delightful balance of textures and flavors ideal for a satisfying meal.
Ingredients
Scale
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
- ⅛ teaspoon ground ginger
Chicken
- 4 boneless, skinless chicken thighs (5 ounces each) – alternatively, chicken breasts can be used
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ½ tablespoon vegetable oil
- ¼ cup all-purpose flour
- 1 ⅓ cups panko Japanese breadcrumbs
- 3 cups vegetable oil, for deep frying
For Serving
- Prepared katsu sauce
- 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 well combined. Adjust seasoning to your preference and set aside to let flavors meld.
- Prepare Chicken: Trim any excess fat from the chicken thighs and use a meat mallet to pound each piece to an even thickness of about ½ inch. Season both sides with coarse salt and freshly ground black pepper.
- Bread Chicken: Set up a breading station with three shallow bowls: one with all-purpose flour, one with the beaten egg mixed with ½ tablespoon vegetable oil, and one with panko breadcrumbs. Dredge each chicken thigh first in flour, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs.
- Deep Fry: Heat 3 cups of vegetable oil in a deep pot over medium-high heat until the temperature reaches 340°F (170°C). Carefully fry the breaded chicken in batches, ensuring not to overcrowd the pot. Cook until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C), approximately 4-5 minutes per batch. Remove and drain on paper towels.
- Rest and Slice: Allow the fried chicken cutlets to rest for about 2 minutes to retain their juiciness. Slice each cutlet into 1-inch strips for easy serving and better presentation.
- Serve: Plate the sliced chicken katsu alongside cooked sticky white sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes. Drizzle or serve with the prepared katsu sauce for dipping or pouring.
Notes
- Chicken breasts can be used instead of thighs; pound them to an even thickness as well to ensure even cooking.
- Maintain oil temperature between batches to prevent soggy or greasy chicken.
- If you prefer a lighter option, the chicken can be pan-fried with less oil but won’t be as crispy as deep-frying.
- Leftover katsu sauce can be refrigerated and used as a dipping sauce for other fried dishes or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
