Japanese Chicken Katsu with Tonkatsu Sauce

This mouthwatering boneless chicken cutlet is simple to prepare at home. Make these chicken Katsu at home in a matter of minutes

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Ingredients: Chicken Breasts Flour Panko (Japanese breadcrumbs) Tonkatsu sauce salt, and pepper Eggs Deep-frying oil

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Butterfly chicken breast: split horizontally, stop before cutting all the way through, and unfold it like a book. Pound the chicken to an equal thickness of 1/4 and 1/2 inch using a meat mallet and season with salt and pepper

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Add oil to a medium-sized, heavy-bottomed pan and heat to 340°F. Three bowls or trays should be prepared: one for panko, one for flour, and one with an egg mixture.

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Combine the egg and oil by whisking them together. Take off any excess flour after coating the chicken. Then use the beaten egg to cover it. Add panko pressing it into the chicken to ensure good adhesion.

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Fry the chicken for 3-4 minutes, flipping it once halfway through, or till it reaches that beautiful golden brown color on both sides.

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For Tonkatsu Sauce Mix the soy sauce, ginger, ketchup, garlic, brown sugar, mirin, and Worcestershire sauce in a bowl.

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Shredded cabbage salad goes best with Chicken Katsu. Tonkatsu, Ebi Fry, Korokke, and other panko-breaded fried delicacies are frequently served in Japan over a side of finely shredded cabbage.

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Grab the full recipe with additional informations via the link below!

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Japanese Chicken Katsu with Tonkatsu Sauce

COOKINGFROG.COM

This mouthwatering boneless chicken cutlet is simple to prepare at home. Make these chicken Katsu at home in a matter of minutes

COOKINGFROG.COM

Ingredients: Chicken Breasts Flour Panko (Japanese breadcrumbs) Tonkatsu sauce salt, and pepper Eggs Deep-frying oil

COOKINGFROG.COM

Butterfly chicken breast: split horizontally, stop before cutting all the way through, and unfold it like a book. Pound the chicken to an equal thickness of 1/4 and 1/2 inch using a meat mallet and season with salt and pepper

COOKINGFROG.COM

1

Add oil to a medium-sized, heavy-bottomed pan and heat to 340°F. Three bowls or trays should be prepared: one for panko, one for flour, and one with an egg mixture.

COOKINGFROG.COM

2

Combine the egg and oil by whisking them together. Take off any excess flour after coating the chicken. Then use the beaten egg to cover it. Add panko pressing it into the chicken to ensure good adhesion.

COOKINGFROG.COM

3

Fry the chicken for 3-4 minutes, flipping it once halfway through, or till it reaches that beautiful golden brown color on both sides.

COOKINGFROG.COM

4

For Tonkatsu Sauce Mix the soy sauce, ginger, ketchup, garlic, brown sugar, mirin, and Worcestershire sauce in a bowl.

COOKINGFROG.COM

5

Shredded cabbage salad goes best with Chicken Katsu. Tonkatsu, Ebi Fry, Korokke, and other panko-breaded fried delicacies are frequently served in Japan over a side of finely shredded cabbage.

COOKINGFROG.COM

Grab the full recipe with additional informations via the link below!

COOKINGFROG.COM