Description
This Chicken Katsu recipe brings a taste of Japan to your kitchen! Tender chicken breasts are coated in a crispy panko breading and fried until golden brown, then served with a flavorful Katsu sauce.
Ingredients
Units
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon water
- 3/4 cup panko breadcrumbs
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons ground ginger
- Vegetable oil, for frying
For the Katsu Sauce:
- 1/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons oyster sauce
- 1 teaspoon garlic salt
Instructions
- Prepare Chicken: Trim chicken breasts to an even thickness and pat dry.
- Make Katsu Sauce: In a bowl, whisk together ketchup, Worcestershire sauce, brown sugar, oyster sauce, and garlic salt. Set aside.
- Bread Chicken: Set up three breading trays: one with flour and cornstarch, one with beaten egg and water, and one with panko, garlic salt, pepper, and ginger. Dredge chicken in flour mixture, then dip in egg wash, and finally coat in panko mixture.
- Fry Chicken: Heat vegetable oil in a skillet or pot to 350°F (175°C). Carefully add breaded chicken and fry for 4 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Drain on paper towels or a wire rack.
- Serve: Serve the chicken katsu hot with the prepared Katsu sauce.
Notes
- Panko Breadcrumbs: Panko breadcrumbs are recommended for their crispy texture.
- Chicken: Substitute with chicken cutlets or pork cutlets (adjust cooking time accordingly).
- Oil Temperature: Ensure the oil is hot enough for frying to achieve a crispy coating.
- Serving Suggestion: Serve with rice, shredded cabbage, and lemon wedges.
Nutrition
- Serving Size: 1 Serving
- Calories: 700kcal
- Sugar: 10g
- Sodium: 1500mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 200mg
