If you’re a fan of Japanese cuisine or simply looking to tantalize your taste buds with something new, look no further than these irresistible Crispy Katsu Chicken Cutlets. With their crunchy exterior and tender, juicy interior, these cutlets are sure to become a favorite in your recipe repertoire. Plus, with a homemade katsu sauce that perfectly complements the flavors of the chicken, this dish is a winner on all fronts.
Ingredients:
Katsu Sauce:
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon mirin
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon finely minced garlic
Chicken Katsu:
- 1 pound boneless skinless chicken breast, cut in half horizontally
- Salt, to taste
- 1 1/2 cups all-purpose flour
- 3 eggs
- 1 1/2 tablespoons water
- 3 cups panko breadcrumbs
- Vegetable oil, for cooking
Directions:
Katsu Sauce:
- Combine all ingredients in a small bowl and stir until well combined.
- Let the sauce rest for at least 30 minutes before serving to allow the flavors to meld together.
Chicken Katsu:
- Place the halved chicken breast between plastic wrap and gently pound until about ¼ inch thick.
- Liberally salt the chicken, cover, and refrigerate for about 1 hour to tenderize.
- Set up a breading station with three bowls: one for flour, one for beaten eggs mixed with water, and one for panko breadcrumbs.
- Coat the chicken: Dredge in flour, shaking off excess, then dip in egg wash, and finally coat with panko breadcrumbs.
- Preheat the oven to 200°F (93°C).
- Heat enough vegetable oil in a skillet to coat the bottom ½ inch and heat to 350°F (177°C).
- Cook the chicken for 1-2 minutes per side until the crust sets and is golden brown.
- Transfer the cooked chicken to a wire rack and finish cooking in the oven for an additional 7-8 minutes, or until the internal temperature reaches 165°F (74°C).
- Cut the cooked chicken into thin strips and serve with rice and tonkatsu sauce.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 760
- Servings: 4
In just 30 minutes, you can create a Japanese-inspired feast that will have your family and friends coming back for seconds. Whether served as a main course or as part of a bento box, these Crispy Katsu Chicken Cutlets are guaranteed to impress. So, roll up your sleeves, gather your ingredients, and get ready to embark on a culinary journey to Japan without ever leaving your kitchen!
Crispy Katsu Chicken Cutlets
Ingredients:
Katsu Sauce:
1/2 cup ketchup
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon mirin
2 teaspoons Worcestershire sauce
1 teaspoon freshly grated ginger
1 teaspoon finely minced garlic
Chicken Katsu:
1 pound boneless skinless chicken breast, cut in half horizontally
Salt, to taste
1 1/2 cups all-purpose flour
3 eggs
1 1/2 tablespoons water
3 cups panko breadcrumbs
Vegetable oil, for cooking
Directions:
Katsu Sauce: Combine all ingredients in a small bowl and stir. Let the sauce rest for at least 30 minutes before serving.
Chicken Katsu: Place the halved chicken breast between plastic wrap and gently pound until about ¼ inch thick. Liberally salt the chicken, cover, and refrigerate for about 1 hour to tenderize.
Set up a breading station with three bowls: one for flour, one for beaten eggs mixed with water, and one for panko breadcrumbs.
Coat the chicken: Dredge in flour, shaking off excess, then dip in egg wash, and finally coat with panko breadcrumbs.
Preheat the oven to 200°F. Heat enough vegetable oil in a skillet to coat the bottom ½ inch and heat to 350°F. Cook the chicken for 1-2 minutes per side until the crust sets and is golden brown. Then, transfer to a wire rack and finish cooking in the oven for an additional 7-8 minutes, or until the internal temperature reaches 165°F.
Cut the cooked chicken into thin strips and serve with rice and tonkatsu sauce.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 760 | Servings: 4