Description
Succulent katsu chicken cutlets deliver a crispy Japanese classic that delights palates with golden-brown panko coating. Juicy chicken paired with tangy sauce offers a perfect balance of textures and flavors you’ll savor with each satisfying bite.
Ingredients
Scale
- 1 lb (454 g) boneless skinless chicken breast, cut in half horizontally
- 3 cups (240 g) panko breadcrumbs
- 1 ½ cups (180 g) all-purpose flour
- 3 eggs
- ½ cup (120 ml) ketchup
- 2 tbsps (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 2 tsp (10 g) brown sugar
- 2 tsp (10 ml) Worcestershire sauce
- 1 ½ tbsps (22.5 ml) water
- 1 tsp (2 g) freshly grated ginger
- 1 tsp (3 g) finely minced garlic
- Vegetable oil, for cooking
- Salt, to taste
Instructions
- Sauce Preparation: Whisk tonkatsu sauce ingredients in a mixing bowl, allowing flavors to meld and intensify for 30 minutes at room temperature.
- Chicken Preparation: Butterfly chicken breast between plastic wrap, gently tenderizing to quarter-inch thickness using a meat mallet, ensuring uniform texture.
- Seasoning and Resting: Generously season flattened chicken with salt, then refrigerate for one hour to enhance flavor penetration and tenderness.
- Breading Setup: Create three distinct stations – flour for initial coating, whisked egg mixture for binding, and panko breadcrumbs for final crispy exterior.
- Coating Process: Methodically dredge chicken through each station, ensuring complete and even coverage, shaking off excess flour and thoroughly coating with egg and panko.
- Temperature Regulation: Preheat oven to 200°F and heat vegetable oil in a heavy skillet to precisely 350°F, maintaining optimal cooking conditions.
- Frying Technique: Submerge breaded chicken in hot oil, achieving a golden, crackling crust by cooking each side for 1-2 minutes until perfectly bronzed.
- Finishing Touch: Transfer partially cooked cutlets to a wire rack, completing cooking in the oven for 7-8 minutes until internal temperature reaches 165°F for safe consumption.
- Serving Presentation: Artfully slice crispy chicken into elegant strips, plate alongside steamed rice, and generously drizzle with prepared tonkatsu sauce.
Notes
- Flavor Resting: Allow tonkatsu sauce to sit for 30 minutes before serving, enabling ingredients to blend and intensify taste profiles.
- Chicken Tenderizing Technique: Butterfly and flatten chicken breast between plastic wrap to ensure uniform thickness, promoting even cooking and tender texture.
- Strategic Seasoning Approach: Salt chicken and refrigerate for one hour to enhance moisture retention and flavor penetration.
- Precise Breading Method: Create three-stage breading station with flour, egg wash, and panko crumbs, ensuring complete and consistent coating for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 5
- Calories: 520
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 180 mg