Ingredients
Scale
- For the Chicken: 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- 1 cup vegetable oil (for frying)
- For the Katsu Sauce: ½ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp Dijon mustard
Instructions
- Pound the chicken breasts to an even thickness (about ½ inch) and season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Coat each chicken breast in flour, dip in egg, and press into panko.
- Heat vegetable oil in a skillet over medium-high heat. Fry the chicken for 4-5 minutes per side until golden and crispy. Drain on paper towels.
- For the sauce, combine ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard in a saucepan. Simmer for 3-4 minutes until thickened.
- Serve the crispy chicken katsu with the homemade sauce, steamed rice, and shredded cabbage.
Notes
- Use panko breadcrumbs for maximum crispiness.
- Ensure the oil is hot (around 350°F) before frying to prevent soggy breading.
- Let the chicken rest for a few minutes after frying to retain juiciness.
- For a healthier version, bake at 400°F for 20-25 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese