Effortless Chicken Katsu (Printable Version)
Crunchy panko chicken cutlets with a yummy sweet sauce you can make at home. It’s that comfort dish you get at Japanese spots, but a breeze.
# What You'll Need:
→ Chicken Prep
01 -
4 small chicken breasts, no skin or bones
02 -
1 cup panko crumbs
03 -
1/2 cup oil for frying
04 -
1 large egg (beat it up)
05 -
2 tablespoons soy sauce
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon ground black pepper
08 -
2 tablespoons plain flour
→ Tasty Sauce Fixings
09 -
1/2 cup ketchup
10 -
1 tablespoon mirin (that sweet Japanese cooking wine)
11 -
2 tablespoons soy sauce
12 -
1 tablespoon packed brown sugar
13 -
1 1/2 teaspoons Worcestershire
14 -
1 garlic clove, chopped up
15 -
1 teaspoon grated fresh ginger
# Steps to Follow:
01 -
Toss ketchup, soy sauce, brown sugar, mirin, Worcestershire, ginger, and the garlic into a bowl and stir it all up. Let it chill together for at least thirty minutes. Gives everything time to get tasty.
02 -
Use a mallet to gently smack each chicken breast till they're about half an inch thick. Sprinkle both sides with salt, black pepper, and drizzle on a bit of soy sauce.
03 -
Grab three bowls: fill the first one with flour, beat the egg and put it in the second, dump panko in the third.
04 -
Start by dusting the chicken with flour. Dip it in the egg next, then press it into the panko so it gets a good outside crunch.
05 -
Pour oil in a skillet and get it hot—about 350°F. Slip your chicken in and fry each side about 4 or 5 minutes. Should turn a nice golden color and cook all the way through.
06 -
Pop cooked chicken on paper towels to soak up extra oil. Slice it up and share with that homemade tangy sauce.
# Additional Notes:
01 -
Let the sauce hang out in the fridge overnight—it gets way yummier
02 -
If your oil's hot enough, you'll get the crispiest crust
03 -
This sauce is awesome on stuff like pork cutlets or coconut shrimp too