Chicken katsu
Chicken katsu is a thin chicken cutlet in a crisp panko coating. Mix the homemade tonkatsu sauce separately and serve it alongside so the golden crust does not soften before eating.
How to make it
Prepared 0 of 6 steps
Prepare the cutlets
Cut the fillet horizontally into 4 wide pieces. Between sheets of plastic wrap, gently pound to a thickness of 1–1.5 cm without tearing the fibers. Season both sides with salt and pepper.
Mix the sauce
Combine ketchup, Worcestershire and light soy sauces with sugar. Mix until all lumps are dissolved and set aside in a separate bowl. The sauce should not be applied to raw meat or added to the breading.
Organize the breading
Pour flour and panko into separate shallow bowls. Beat eggs lightly in a third bowl. Place a rack nearby to hold cooked pieces while frying, so you don't have to search for a dish.
Bread the chicken
Dust each piece with flour, shaking off any excess. Then fully dip in egg and transfer to panko, pressing gently with your hand: the coating should be even but not compressed.
Fry until cooked through
Heat oil in a deep pan to 170 °C. Fry the cutlets in batches for 3–4 minutes on each side. The exact duration depends on thickness; the meat should be 74 °C inside, and the coating golden.
Slice and serve
Transfer the katsu to a rack for 2–3 minutes, then slice into strips with a sharp knife. Serve with prepared sauce, adding it just before eating. Cabbage and side dishes are not included in this recipe.
Little hint
Panko produces a lighter, crisper coating than fine breadcrumbs. Keep the oil from overheating: if the crumbs darken in seconds, the chicken will not have time to cook through.
Frequently asked questions
What should I watch out for when cooking?
Panko produces a lighter, crisper coating than fine breadcrumbs. Keep the oil from overheating: if the crumbs darken in seconds, the chicken will not have time to cook through.
How should I prepare the ingredients?
Cut the fillet horizontally into 4 wide pieces. Between sheets of plastic wrap, gently pound to a thickness of 1–1.5 cm without tearing the fibers. Season both sides with salt and pepper.
