Chicken Katsu (Fried Chicken Cutlet)
This Chicken Katsu is irresistibly crispy and juicy! Coated in panko breadcrumbs and served with a zesty sauce, it’s a must-try!
Servings: 4 servings
Ingredients
For the Chicken:
- 10 oz boneless and skinless chicken breast
- 1/2 teaspoon salt
- 3 dashes black pepper
- 1 large egg, lightly beaten
- 1 cup Japanese panko or bread crumbs
- Oil for deep-frying choose a neutral oil with a high smoke point
For the Sauce:
- 1 1/2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1/2 teaspoon Dijon mustard
Instructions
Instructions:
- Start by placing your boneless, skinless chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch.
- Season both sides of the chicken with salt and black pepper.
- Prepare three shallow bowls: one for the beaten egg, and one for the panko breadcrumbs.
- Dip each piece of chicken into the beaten egg, allowing excess to drip off, then coat it generously with panko breadcrumbs.
- In a deep frying pan or pot, heat enough oil for frying (about 1-2 inches deep) over medium-high heat.
- Carefully add the breaded chicken cutlets to the pan, frying in batches if necessary. Fry for about 3-4 minutes on each side until golden brown.
- In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard until smooth.
- Slice the fried chicken cutlets into strips and serve them hot with a drizzle of the homemade sauce.
Equipment
- Deep frying pan or pot
- Cooking thermometer
- Meat Mallet or Rolling Pin
- Mixing bowls
- Slotted spoon
Notes
- For a healthier option, consider baking the chicken instead of frying.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.