Chicken Katsu
From luisascatering 13 years ago
- 20 to make
- Serves 2
Tonkatsu is a japanese dish of deep-fried breaded pork (“ton”) cutlets (“katsu”) accompanied by a dark sweet sauce. Chicken katsu is a variation and it is said to be more popular in Hawaii than in Japan. Read more I served mine this time with a rainbow carrot-fresh pineapple slaw. Aloha! :-) See less
Ingredients
- 2 organic chicken breasts, skinless and boneless shopping list
- kosher salt and freshly ground black pepper shopping list
- panko bread crumbs shopping list
- flour for dredging shopping list
- 1 egg + 2-3 Tablespoons of water shopping list
- canola oil for frying shopping list
- ~ shopping list
- Tonkatsu Sauce: shopping list
- 1/4 cup organic ketchup shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons worcestershire sauce shopping list
- 1/4 Teaspoon ground allspice shopping list
How to make it
- Tonkatsu Sauce:
- Mix all ingredients together in small bowl and set aside.
- ~
- Chicken will need to be pounded very thin (with a mallet or meat tenderizer) so that it cooks evenly and quickly. This cooking technique is called paillard. Between two sheets of plastic wrap, pound the chicken until thin, about 1/4 – 1/2 inch thick.
- You will need to create a station where you have bowls to bread the chicken. From left to right, have 1) a plate of flour to dredge the chicken, 2) a bowl or plate with 2-3 tablespoons of water, scrambled with one egg, and 3) a plate of panko bread crumbs
- Season the chicken breast pieces with salt and pepper on both sides. Dredge, lightly coat, the chicken breast with flour on all sides and dust off excess flour. Dip/coat chicken breast in the egg mixture then coat the chicken with panko bread crumbs.
- Heat a large saute pan, add enough oil to come up half way or even more up the chicken (about 1/4 inch), then heat oil over medium-high heat. Test if oil is heated by throwing some panko crumbs in. If it sizzles, it’s ready. Add the chicken into the oil. Do not overcrowd the pan, as overcrowding will drop down the temperature. Cook chicken until golden brown and cooked through, about 4 to 6 minutes on each side.
- Drain on paper towels and slice. Serve on top of shredded iceberg lettuce (or napa cabbage) and top with tonkatsu sauce.
The Rating
Reviewed by 4 people-
This is so delicious! Had a friend over for dinner who had Tonkatsu in Japan and said this tasted just like it. My beau enjoyed it so much he was thinking of all the ways we could use the sauce. Lucky me, I didn't have to pound the chicken b/c I boug...more
DetroitTokyo
in Detroit loved it
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I made this again, using thin pork tenderloin this time. Great once again!
DetroitTokyo
in Detroit loved it
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LOVED THIS! Will totally move it to my regular menu rotation. The sauce is awesome and I served the whole thing over a bed of Broccoli slaw mixed with a Japanese vinaigrette. My son lives in Taiwan and says that this is a popular street food served t...more
chuckieb
in Ottawa loved it
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