Description
This Chicken Katsu recipe features crispy, golden-brown breaded chicken thighs served with a tangy homemade tonkatsu sauce. Perfectly paired with steamed sticky sushi rice, shredded cabbage salad, macaroni salad, and fresh sliced tomatoes, this dish delivers authentic Japanese flavors in an easy-to-make deep-fried cutlet.
Ingredients
Scale
Tonkatsu Sauce
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon mirin (sweet rice wine)
- ½ tablespoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon garlic powder
- â…› teaspoon ground ginger
Chicken
- 4 boneless, skinless chicken thighs (5 ounces each) – see notes for using chicken breasts
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ½ tablespoon vegetable oil (for egg wash)
- ¼ cup all-purpose flour
- 1 â…“ cups panko Japanese breadcrumbs
- 3 cups vegetable oil, for deep frying
For Serving
- Katsu sauce (recipe above)
- Cooked sticky white sushi rice
- Shredded cabbage salad
- Macaroni salad
- Sliced tomatoes
Instructions
- Make Katsu Sauce: Whisk together ketchup, Worcestershire sauce, low-sodium soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger in a bowl. Adjust seasoning to taste and set aside for later serving.
- Prepare Chicken: Trim any excess fat from the chicken thighs and pound them evenly to a thickness of about ½ inch. Season both sides with coarse salt and freshly ground black pepper.
- Bread Chicken: Set up three shallow bowls: one with flour, one with the egg whisked together with ½ tablespoon vegetable oil, and one with panko breadcrumbs. Dredge each chicken thigh first in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs, pressing lightly to adhere.
- Deep Fry: Heat 3 cups of vegetable oil in a heavy pot or deep fryer to 340°F (170°C). Fry the breaded chicken thighs in batches until they are golden brown, crispy, and fully cooked to an internal temperature of 165°F (74°C), about 4-5 minutes per side. Remove and drain on paper towels to remove excess oil.
- Rest and Slice: Allow the fried chicken cutlets to rest for 2 minutes to retain juices. Slice each cutlet into 1-inch wide strips for easy serving.
- Serve: Plate the chicken katsu with the prepared tonkatsu sauce, cooked sticky sushi rice, shredded cabbage salad, macaroni salad, and fresh sliced tomatoes for a complete meal.
Notes
- For a leaner option, boneless skinless chicken breasts can be used instead of thighs. Pound to an even thickness and adjust frying time accordingly.
- Maintaining oil temperature at 340°F is crucial to achieve a crispy crust without absorbing excess oil.
- Use panko breadcrumbs for the signature light and crispy texture typical of Japanese katsu.
