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Chicken Katsu with Tonkatsu Sauce

Delicious Japanese style fried chicken that is perfect dipped in a easy tonkatsu sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: dinner, Main Course
Cuisine: asian, Japanese
Keyword: asian, asian food, chicken katsu, fried chicken, japanese, japanese food, japanese recipes, katsu, stir fry, yum

Ingredients

  • 3 chicken breasts, halved and pounded thin
  • 2 eggs, whisked
  • 1 1/2 cups flour
  • 2 cups panko breading
  • salt and pepper to taste
  • 1 cup vegetable oil
  • 3 green onions, sliced

Tonkatsu sauce

  • 2 tbsp. ketchup
  • 5 tsp worschshire sauce
  • 3 tsp oyster or fish sauce
  • 2 1/2 tsp sugar

Instructions

  • Cut breasts in half lengthwise. Now between parchment paper or plastic wrap beat those boobies with meat mallet (flat side) The goal is to achieve a even and consistent thickness so try not to break open the skin. Smack those suckers down to about 1/2 inch thick.Lay the breasts out on a cutting board and season with salt and pepper to taste. 
  • Next step is in 3 shallow dredging bowls, fill one with the flour, one with the beaten eggs, and one with the panko breadcrumbs
  • Dip each breast in the flour and coat both sides, shake off excess.Now dip into the egg and coat both sides.Lastly into the panko breadcrumbs and press down to be sure they adhere to the breasts. Flip and repeat.
  • Wrap with plastic wrap and place in fridge for 20 minutes or until ready to cook.
  • Fill a cast iron or large skillet with about 3 inches of oil and set to medium heat.
  • Carefully place as many breasts as you can fit into the oil and let them begin to cook. Do not flip until a good golden brown crust has formed on one side. Repeat flipping until cooked through and golden. Thermometer should read 165°
  • Rest on a wire rack and cook the remaining pieces.
  • In a small bowl whisk together the ketchup, worcestershire , oyster sauce, and sugar. Set aside. 
  • After all the chicken is cooked, slice against the grain, plate and pour the sauce on top. 
  • I like to garnish with sliced green onions, serve with steamed jasmine rice and stir-fried noodles.
  • ENJOY!