
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
- ÂĽtspblack peppercoarse ground
- ÂĽcupflour
- 2largeeggsbeaten
- 2cupspanko bread crumbs
- vegetable oilfor frying
For Katsu Sauce
- ÂĽcupketchup
- 2tbspoyster sauce
- 2tbspWorcestershire sauce
- 1½tbspsugar
Instructions
Katsu Sauce:
-
Whisk together ingredients and let it sit for 1 hour.
Chicken Katsu:
-
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:Â 546.47kcal
- Fat:Â 23.29g
- Saturated Fat:Â 5.67g
- Trans Fat:Â 0.22g
- Monounsaturated Fat:Â 10.27g
- Polyunsaturated Fat:Â 4.57g
- Carbohydrates:Â 38.69g
- Fiber:Â 1.29g
- Sugar:Â 9.80g
- Protein:Â 43.37g
- Cholesterol:Â 204.36mg
- Sodium:Â 653.58mg
- Calcium:Â 106.72mg
- Potassium:Â 543.17mg
- Iron:Â 2.69mg
- Vitamin A: 86.13µg
- Vitamin C:Â 1.73mg
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