Flowers and plants
Flowers and plants
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Japanese Chicken Katsu with Tonkatsu Sauce
Crispy Chicken Katsu with Homemade Tonkatsu Sauce
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
For the Tonkatsu Sauce:
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (or rice vinegar)
1 tablespoon sugar
1 teaspoon Dijon mustard
To Serve:
Steamed white rice
Shredded cabbage
Lemon wedges (optional)
Directions:
Prepare the Tonkatsu sauce: In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and mustard. Set aside.
Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each chicken breast first in flour, then in egg, and finally in panko, pressing to adhere.
Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per side.
Drain on paper towels and let rest for a few minutes. Slice into strips.
Serve over steamed rice with shredded cabbage and drizzle with Tonkatsu sauce. Add lemon wedges on the side if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 4 servings
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Crispy, golden, and totally addictive! This Japanese Chicken Katsu with Tonkatsu Sauce is the comfort food you didn't know you needed tonight!Japanese Chicken Katsu with Tonkatsu Sauce Crispy Chicken Katsu with Homemade Tonkatsu Sauce Ingredients: 4 boneless, skinless chicken breasts Salt and pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil, for frying For the Tonkatsu Sauce: 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon mirin (or rice vinegar) 1 tablespoon sugar 1 teaspoon Dijon mustard To Serve: Steamed white rice Shredded cabbage Lemon wedges (optional) Directions: Prepare the Tonkatsu sauce: In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and mustard. Set aside. Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast first in flour, then in egg, and finally in panko, pressing to adhere. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels and let rest for a few minutes. Slice into strips. Serve over steamed rice with shredded cabbage and drizzle with Tonkatsu sauce. Add lemon wedges on the side if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 4 servings #chickenkatsu #japanesefood #crispychicken #tonkatsusauce #pankobreaded #japanesecomfortfood #homemadekatsu #easyjapaneserecipe #chickenrecipe #crispyfriedchicken #asianflavors #katsurecipe #chickendinner #pankocrust #umamichicken #friedchickenlovers #japanesekitchen #weeknightdinner #familyfavorites #homecookedjapanese Crispy, golden, and totally addictive! This Japanese Chicken Katsu with Tonkatsu Sauce is the comfort food you didn't know you needed tonight!
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