Recipe by Naslie Brock Khan @Halaal_asian_delights 

Chicken Katsu is a beloved Japanese dish featuring breaded and fried chicken cutlets that are both crispy on the outside and juicy on the inside.

The magic of Chicken Katsu lies not only in its crunchy exterior but also in the rich and flavourful Katsu sauce that accompanies it. This sauce is unlike any other curry recipe you’ve tried—rich, creamy, and with a delightful zing from the ginger.

Paired with the diagonally sliced, crispy breaded chicken, it’s a culinary experience like no other.

Total Pre & cooking time:

Without Resting Period: 35-45 minutes

Including Resting Period: 50-60 minutes

This estimate should help you plan your cooking and ensure you have enough time to prepare.

INGREDIENTS 

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 2 cups panko breadcrumbs
• Vegetable oil, for frying
• Tonkatsu sauce (store-bought or homemade – recipe at the end)
• Lemon wedges, for serving
• Cooked white rice, for serving
• Shredded cabbage, for serving

METHOD

Prepare the Chicken:

• Butterfly each chicken breast and then cut in half to make two thinner pieces.
• Place each piece of chicken between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. (1.27 cm)
• Season both sides of the chicken with salt and pepper.

Bread the Chicken:

• Place the flour in a shallow dish.
• In a second shallow dish, beat the eggs with 2 tablespoons of water.
• Place the panko breadcrumbs in a third shallow dish.
• Dredge each piece of chicken in the flour, shaking off any excess.
• Dip the chicken into the beaten eggs, allowing any excess to drip off.
• Press the chicken into the panko breadcrumbs, ensuring it is thoroughly coated. Press the breadcrumbs onto the chicken to help them adhere.
• Allow the breaded chicken to rest on a plate or wire rack for 15-20 minutes before frying.

Fry the Chicken:

• Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (about 175°C).
• Carefully add the breaded chicken pieces to the skillet, cooking in batches if necessary to avoid overcrowding.
• Fry until the chicken is golden brown and crispy, about 3-4 minutes per side.
• Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. This helps maintain crispiness.

Serving your cutlets:

• Slice the chicken into strips.
• Serve hot with tonkatsu sauce drizzled over or on the side for dipping.
• Accompany with lemon wedges, shredded cabbage, and cooked white rice.

Tips for Extra Crispy Chicken Katsu:

• Use Panko Breadcrumbs: Panko breadcrumbs are lighter and larger than regular breadcrumbs, which helps achieve a crispier coating.
• Double Coat For an extra crispy coating, repeat the breading process by dipping the chicken back into the egg mixture and then the panko breadcrumbs again before frying.
• Maintain Oil Temperature: Ensure the oil stays at a consistent temperature around (175°C) for optimal frying. Too low, and the chicken will absorb more oil and become greasy; too high, and the breadcrumbs may burn before the chicken is cooked through.
• Drain Properly: Use a wire rack to drain the chicken after frying. Placing it directly on paper towels can cause the underside to become soggy.

Homemade Katsu sauce recipe:

• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon mirin (optional, but recommended for sweetness)
• 1 tablespoon Dijon mustard (or yellow mustard)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger

In a medium bowl, combine the ketchup, Worcestershire sauce, soy sauce, sugar, mirin (if using), Dijon mustard, garlic powder, and ground ginger.

Whisk the ingredients together until the sugar is dissolved and the sauce is smooth.

Taste the sauce and adjust the seasoning if necessary. You can add more sugar for sweetness, more soy sauce for saltiness, or more mustard for tanginess.

Tips:

Consistency: If the sauce is too thick, you can thin it out with a small amount of water, adding a teaspoon at a time until you reach the desired consistency.

Bismillaah _ Mas-issge deuseyo