How To Make Chicken Katsu
Apply generous amounts of Panko breadcrumbs for a crunchy and tasty chicken katsu dish. Add in the sweet, saline sauce and a warm bowl of rice.
Serves:
Ingredients
- 4chicken breastsboneless and skinless
- ½tspkosher salt
- ¼tspblack peppercoarse ground
- ¼cupflour
- 2largeeggsbeaten
- 2cupspanko bread crumbs
- vegetable oilfor frying
For Katsu Sauce
- ¼cupketchup
- 2tbspoyster sauce
- 2tbspWorcestershire sauce
- 1½tbspsugar
Instructions
Katsu Sauce:
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Whisk together ingredients and let it sit for 1 hour.
Chicken Katsu:
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Using a mallet pound the chicken to an even thickness, about ½-inch thick then season with salt and pepper before frying.
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Coat with the flour before dredging in the egg yolks then pressing into the panko and letting rest on a baking sheet for ten minutes
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Fry in a large skillet with at least 2 inches of oil on medium heat until cooked through and golden brown, about 4 to 5 minutes on each side and serve with katsu sauce or katsu curry sauce.
Nutrition
- Calories: 546.47kcal
- Fat: 23.29g
- Saturated Fat: 5.67g
- Trans Fat: 0.22g
- Monounsaturated Fat: 10.27g
- Polyunsaturated Fat: 4.57g
- Carbohydrates: 38.69g
- Fiber: 1.29g
- Sugar: 9.80g
- Protein: 43.37g
- Cholesterol: 204.36mg
- Sodium: 653.58mg
- Calcium: 106.72mg
- Potassium: 543.17mg
- Iron: 2.69mg
- Vitamin A: 86.13µg
- Vitamin C: 1.73mg
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