Chicken Katsu with Tonkatsu Sauce
Panko-crusted chicken cutlets, fried until deeply golden and shatteringly crisp, served with a tangy homemade sauce that costs pennies to make.
Ingredients
- 2 chicken breasts pounded thin
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1.5 cups panko breadcrumbs
- Vegetable oil for frying
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- Shredded cabbage for serving
- Steamed rice for serving
Instructions
- Season the chicken cutlets with salt and pepper. Set up a breading station with flour in one dish, beaten eggs in a second, and panko in a third.
- Dredge each cutlet in flour, shaking off excess, then dip in egg, then press firmly into the panko to coat both sides.
- Whisk together the ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl; set aside.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering (a pinch of panko should sizzle immediately).
- Fry the cutlets for 3-4 minutes per side, until deeply golden and cooked through. Drain on a paper-towel-lined plate.
- Slice the katsu into strips and serve over shredded cabbage with steamed rice, drizzled generously with tonkatsu sauce.
Notes
- Buying whole chicken breasts and slicing/pounding them yourself is significantly cheaper than pre-cut cutlets.
- Shallow-frying uses far less oil than deep-frying and still gets a fully crisp crust.
- Leftover cutlets make an excellent katsu sandwich the next day — just reheat in a dry skillet or toaster oven to keep the crust crisp.
