Chicken Katsu with Homemade Katsu Sauce

Ingredients

• 1 lb chicken breast or thigh (Boneless, skinless; pound to an even thickness if needed)
• 1 cup all-purpose flour (For dredging)
• 1 tsp salt (The description states 1 teaspoon salt and pepper; interpreted as 1 teaspoon of each)
• 1 tsp black pepper (The description states 1 teaspoon salt and pepper; interpreted as 1 teaspoon of each)
• 2 eggs (Beaten for dredging)
• 1.5 cups panko breadcrumbs (Use 1–2 cups as needed for coating)
• neutral frying oil (For frying; heat to about 340°F (170°C))
• 0.5 cup ketchup (For the sauce)
• 2 tbsp soy sauce (For the sauce)
• 1.5 tbsp brown sugar (Use 1–2 tablespoons, to taste)
• 2 tsp mirin (For the sauce)
• 2 tsp Worcestershire sauce (For the sauce)
• 1 clove garlic (Minced)

Steps

1. 1

   If using chicken breast or thick chicken thighs, place the chicken between sheets of plastic wrap and gently pound it to an even thickness so it cooks uniformly. Pat the chicken dry with paper towels.

2. 2

   Set up a breading station with the flour seasoned with the salt and black pepper, the beaten eggs in a second shallow bowl, and the panko breadcrumbs in a third bowl.

3. 3

   Coat each piece of chicken in the seasoned flour, shaking off any excess.

4. 4

   Dip the floured chicken into the beaten eggs, turning to coat completely and allowing excess egg to drip back into the bowl.

5. 5

   Press the chicken into the panko breadcrumbs, turning and gently pressing so the crumbs adhere to all sides. Use additional panko as needed to fully coat the chicken.

6. 6

   Pour enough neutral oil into a heavy skillet or Dutch oven to allow the chicken to fry without touching the bottom. Heat the oil to about 340°F (170°C), checking with a thermometer.

7. 7

   Carefully add the breaded chicken to the hot oil, working in batches if necessary so the pan is not crowded. Fry for about 3–4 minutes per side, or until the coating is deeply golden and the chicken is cooked through to 165°F (74°C).

8. 8

   Transfer the fried chicken to a wire rack set over a sheet pan or to a paper-towel-lined plate. Let it drain briefly so the crust stays crisp.

9. 9

   While the chicken cooks, combine the ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, and minced garlic in a bowl.

10. 10

    Mix the sauce thoroughly until the brown sugar is dissolved and the garlic is evenly distributed. Taste and adjust the brown sugar within the stated 1–2 tablespoon range if desired.

11. 11

    Slice the chicken katsu into strips and serve immediately with the sauce spooned over it or alongside for dipping.

Notes

The transcript specifies frying at approximately 340°F and cooking for about 3–4 minutes until golden brown. Do not overcrowd the pan, and verify that chicken reaches 165°F internally. Serve with rice, shredded cabbage, or a Hawaiian-style plate lunch if desired.

Nutrition per serving

• main
• Asian-inspired
• fried
• crispy
• chicken
• takeout-style
• family-friendly