Chicken Katsu
Category: Dinner
Prep time : 30 min
Cook time : 30 min
Total time : 1 hr
Makes: 4 Servings
Scale recipe by: ×
Tonkatsu Sauce:
6 Tbsp ketchup
6 Tbsp Worcestershire sauce
4 tsp molasses
2 tsp low-sodium soy sauce
2 tsp sugar
1/4 tsp grated peeled fresh ginger
1/8 tsp ground cloves
Chicken Katsu:
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch thick
Mix tonkatsu sauce (makes 2/3 cup).
Fill cast iron or heavy skillet with 1/3-inch oil. Heat over medium heat until 350 degrees.
Prepare flour-egg-panko dredge stations. Season chicken with salt and pepper. Bread chicken.
Fry chicken until golden, 2 minutes. Adjust heat to maintain 350 F. Flip and fry another 1.5-2 minutes. Drain on paper towels.
Fill cast iron or heavy skillet with 1/3-inch oil. Heat over medium heat until 350 degrees.
Prepare flour-egg-panko dredge stations. Season chicken with salt and pepper. Bread chicken.
Fry chicken until golden, 2 minutes. Adjust heat to maintain 350 F. Flip and fry another 1.5-2 minutes. Drain on paper towels.
Serve with rice, tonkatsu sauce, cabbage salad.
Cloves are weird - skip it.
Cloves are weird - skip it.
New York Times Cooking
Submitted by Jessica on 2022-04-23