Japanese Chicken Katsu
Ingredients
- 1.3 lbs. Chicken breasts
- 1 tsp. salt
- ½ tsp. sugar
Tonkatsu sauce:
- 2 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 4 Tbsp. BBQ sauce
Batter:
- 1 ½ cups water
- 2 eggs
- ¾ cups flour
Other:
- 3 cups panko breadcrumbs
- 1 ½ cups all-purpose flour
- Vegetable oil for frying
- Fresh cabbage or another side vegetable optional
Instructions
- All ingredients ready? Let's begin!
- For big chicken breasts, cut them horizontally in half and remove any skin or fat. Place them in between plastic wrap and pound them until even in thickness.
- Season the chicken with a mix of salt and sugar. Set aside at room temperature.
- Mix the ingredients for the batter in a large bowl. Set up a crumbing station.
- Coat chicken with flour, shake off any excess, then coat in batter, and finish with panko. Press the breadcrumbs into the chicken to help them adhere.
- Set aside and let rest at room temperature for at least 30 minutes.
- Mix all the sauce ingredients together in a small bowl. Shred some cabbage. Optional: prepare any other side vegetables or fermented vegetables.
- Heat oil in a large pot until it reaches 365-374°F.
- Carefully place the crumbed chicken in the hot oil. Fry for 2 ½ minutes. Make sure the oil stays at around 311-329°F while cooking. Flip the cutlets and cook for another 2 ½ minutes.
- Remove from the oil and rest on a wire rack or on paper towels for 3 minutes.
- Slice into pieces serve with side veggies and a drizzle of tonkatsu sauce. Enjoy!
Video
Nutrition
Calories: 895kcal | Carbohydrates: 121g | Protein: 64g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 235mg | Sodium: 2375mg | Potassium: 991mg | Fiber: 10g | Sugar: 13g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 196mg | Iron: 8mg