Chicken Katsu
This chicken katsu recipe features tender cutlets coated in panko, fried to juicy perfection, then served with a sweet and savory sauce. Easy!
Servings: 4 servings
Ingredients
For the Chicken Katsu:
- 4 boneless chicken breasts approximately
- ¼ tsp kosher salt
- ¼ tsp fresh ground pepper
- ½ cup all purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup canola oil or other oil suitable for high temperature frying like peanut oil
For the sauce:
- ¼ cup ketchup
- ¼ cup Worcestershire sauce
- ½ teaspoon granulated sugar
- 1 ½ teaspoons soy sauce
Instructions
- Using a meat mallet, pound the chicken evenly until 1/2 inch in thickness. Or slice in half horizontally.
- Season the flour with salt and pepper in a shallow dish. Add the eggs to a separate shallow dish and the breadcrumbs in a third.
- Dredge the chicken in the flour and coat on both sides.
- Dip the chicken in the eggs and then coat with bread crumbs on both sides.
- Heat deep frying oil to 350˚ F.
- Add the chicken to the oil and fry until golden brown, approximately 5 minutes. Flip the chicken and cook for an additional 3 minutes.
- Transfer the chicken to a cooling rack to rest for 2-3 minutes.
- Whisk together the ingredients for the sauce and set aside.
- Slice the chicken into 5-6 pieces and serve with the sauce
Notes
Nutritional information does not include the oil, as most of it is discarded.
Nutrition
Calories: 308kcal | Carbohydrates: 31g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 903mg | Potassium: 681mg | Fiber: 1g | Sugar: 7g | Vitamin A: 244IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg