Japanese Chicken Katsu with Tonkatsu Sauce

Name: Japanese Chicken Katsu with Tonkatsu Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces chicken breasts (pounded to 1/2 inch thickness); 1 cup all-purpose flour; 2 cups panko breadcrumbs; 2 pieces eggs (beaten); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup vegetable oil (for frying); 1/2 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 teaspoon Dijon mustard

StandardJapaneseDinnerComfort FoodFamily-FriendlyAsian Cuisine

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

Crispy and golden on the outside, juicy and tender on the inside, this Japanese Chicken Katsu is paired with a tangy and savory Tonkatsu sauce, perfect for a delightful dinner.

Macronutrients per serving

123

grams

Protein

38.0g 31%

Fat

33.0g 27%

Carbs

52.0g 42%

Rich in nutrients

☀️ Vitamin B6

20% DV

Supports brain health

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin E

10% DV

Acts as an antioxidant

💧 Omega-3

5% DV

Supports heart health

☀️ Folate

8% DV

Important for cell division

🔺 Magnesium

12% DV

Supports muscle and nerve function

Ingredients

Main Ingredients

4 pieces chicken breasts pounded to 1/2 inch thickness
1 cup all-purpose flour
2 cups panko breadcrumbs
2 pieces eggs beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil for frying

Tonkatsu Sauce

1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon Dijon mustard

Instructions

1 Prepare the chicken breasts by pounding them to an even thickness of about 1/2 inch for even cooking.
2 Season the chicken with salt and black pepper on both sides.
3 Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4 Dredge each piece of chicken in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs until fully coated.
5 Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for about 3-4 minutes on each side, or until golden brown and cooked through.
6 Remove the chicken from the pan and drain on paper towels to remove excess oil.
7 In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard to make the Tonkatsu sauce.
8 Serve the chicken katsu hot with a side of Tonkatsu sauce for dipping.