How To Make Chicken Katsu Tacos
Crispy fried chicken with topped with coleslaw and delicious tonkatsu sauce all rolled into a taco. Try this chicken taco for lunch or brunch.
Serves:
Ingredients
For Chicken Katsu:
- 2cupsvegetable oil,for frying
- 4chicken thighs,boneless,skinless
- 1½tspkosher salt,plus more to taste
- 2cupspanko bread crumbs
- 3largeeggs,beaten
- 1cupall purpose flour
For Tonkatsu Sauce:
- ¼cupketchup
- 2tspsugar
- ¼cupWorcestershire sauce
For Cabbage Slaw:
- ½green cabbage,thinly sliced
- ½cupmayonnaise
- 1½tbsprice vinegar
- ½tspkosher salt,plus more to taste
SERVING
- 8smallflour tortillas
- sesame seed
- scallion,thinly sliced
- fresh cilantro leaf
- lime wedge
Instructions
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Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½-inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F.
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Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼-inch and ⅓-inch thick.
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On the cutting board, season the flattened chicken on both sides with the salt.
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Add the panko, eggs, and flour to 3 separate shallow bowls.
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Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
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Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
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Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
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Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
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Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
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Slice the chicken thighs into ⅓-inch thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro.
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Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
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Enjoy!
Nutrition
- Calories: 2149.05kcal
- Fat: 176.76g
- Saturated Fat: 21.47g
- Trans Fat: 1.05g
- Monounsaturated Fat: 103.81g
- Polyunsaturated Fat: 41.62g
- Carbohydrates: 92.57g
- Fiber: 4.05g
- Sugar: 10.40g
- Protein: 48.92g
- Cholesterol: 339.90mg
- Sodium: 1306.54mg
- Calcium: 244.61mg
- Potassium: 797.31mg
- Iron: 7.31mg
- Vitamin A: 128.24µg
- Vitamin C: 7.48mg
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