Katsu Chicken
Chicken cutlets have never been so crispy and delicious. Enjoy these crispy katsu chicken cutlets tonight!
Prep: 10min
Total: 30min
Serving Size: 1 serving
Nutrition Facts: calories 760 kcal, Carbohydrate 68 g, Protein 39 g, Fat 36 g, Saturated Fat 25 g, Cholesterol 195 mg, Sodium 509 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving
Ingredients:
- 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
- 1 pound boneless skinless chicken breast (cut in half horizontally)
- salt
- 1 1/2 cups all-purpose flour
- 3 eggs
- 1 1/2 tablespoons water
- 3 cups panko breadcrumbs
- vegetable oil for cooking
Instruction:
- Let the sauce rest at least 30 minutes before serving.
- Serve with rice, tonkatsu sauce, or your favorite brown sauce.
The Easiest Homemade Chicken Katsu
FAQ
What is chicken katsu sauce made of?
This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It’s made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.
What is katsu batter made of?
Chicken katsu (チキンカツ) is made of chicken breast fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown. It’s the chicken counterpart of Tonkatsu or pork cutlet.
What is the difference between chicken katsu and tonkatsu?
Only two things distinguish it. First, katsu must be made with panko crumbs (as opposed to European-style breaded cutlets, where panko may occasionally be called for but is not a requirement). And second, it must be served with katsu sauce.
What is the difference between chicken katsu and breaded chicken?
The main differences between chicken katsu and Western-style chicken cutlet (also known as chicken schnitzel) are that chicken katsu does not tenderize the chicken meat by pounding it, it uses panko breadcrumbs, and it is deep-fried rather than shallow-fried.
