Description
Katsu chicken cutlets deliver a crispy, golden-brown delight straight from Japanese cuisine. Juicy chicken breasts coated in panko breadcrumbs create an irresistible crunch you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) boneless skinless chicken breast, cut in half horizontally
- Salt, to taste
Coating Ingredients:
- 1 ½ cups (180 grams) all-purpose flour
- 3 eggs
- 1 ½ tablespoons (22.5 milliliters) water
- 3 cups (240 grams) panko breadcrumbs
- Vegetable oil, for cooking
Katsu Sauce:
- ½ cup (120 milliliters) ketchup
- 2 tablespoons (30 milliliters) soy sauce
- 2 teaspoons (10 grams) brown sugar
- 1 tablespoon (15 milliliters) mirin
- 2 teaspoons (10 milliliters) Worcestershire sauce
- 1 teaspoon (2 grams) freshly grated ginger
- 1 teaspoon (3 grams) finely minced garlic
Instructions
- Prepare the tangy tonkatsu sauce by whisking together all ingredients in a petite mixing vessel, allowing the flavors to meld and intensify for a minimum of half an hour before serving.
- Butterfly the chicken breast, positioning it between two sheets of plastic membrane, and delicately tenderize until uniformly thin, approximately quarter-inch thickness.
- Season the flattened poultry generously with salt, then encase and refrigerate for approximately one hour to enhance tenderness and flavor absorption.
- Establish a three-stage breading configuration: first station with flour, second with whisked eggs and water, third with crisp panko crumbs.
- Meticulously dredge each chicken piece through the flour, eliminating excess powder, then submerge completely in egg mixture, finally enrobe thoroughly with panko breadcrumbs, ensuring comprehensive coverage.
- Warm the oven to a gentle 200°F while simultaneously heating vegetable oil in a heavy skillet, targeting a precise 350°F temperature.
- Carefully lower breaded chicken into hot oil, cooking each side for 1-2 minutes until the exterior transforms into a golden, crackling crust.
- Transfer the partially cooked cutlets onto a wire cooling rack, then finalize cooking in the oven for an additional 7-8 minutes until internal temperature reaches a safe 165°F.
- Slice the perfectly crisp chicken into elegant strips and plate alongside steamed rice, generously drizzling with prepared tonkatsu sauce.
Notes
- Marinate chicken for at least an hour to ensure maximum tenderness and flavor absorption.
- Perfectly crispy coating comes from three-step breading: flour, egg wash, and panko breadcrumbs.
- Maintain oil temperature around 350°F for golden-brown exterior without burning, transferring to oven helps cook chicken evenly and keeps breading crunchy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg