Chicken Katsu

written by The Recipe Exchange | January 12, 2022

Ingredients

4 boneless, skinless chicken breast halves – pounded to 1/2 inch thickness
salt and pepper, to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
Katsu sauce, optional

Directions

To begin, season the chicken breasts on both sides with salt and pepper.

Put the egg, flour, and panko crumbs into separate shallow dishes.

Coat the chicken breasts in the flour, shaking off any excess.

Dip the chicken breasts into the egg, then press down into the panko crumbs until fully coated on both sides.

In a large skillet, heat 1/4 inch of oil over medium-high heat. Set the chicken down into the hot oil, cooking for 3-4 minutes per side, or until golden brown.

Serve with a side of katsu sauce, if desired.

Katsu Sauce:
¼ c ketchup
1 tbsp Worcestershire sauce
½ tbsp regular soy sauce
½ tbsp mirin
½ tbsp white granulated sugar
1 tsp dark brown sugar
½ tsp garlic powder
¼ tsp ginger powder

In a bowl, add all the Katsu Sauce ingredients.

Stir sauce until smooth and sugar has dissolved.

Refrigerate for at lease 30 minutes to let the flavors meld.

Serve with chicken or pork katsu.