japaneseMain ingredients
Recipe
Ingredients
For the tonkatsu:
- 2 chicken breast(s)
- 1 egg(s)
- 3 tbsp wheat flour
- panko breadcrumbs
- salt
- pepper
- frying oil
For the sauce:
- 4.5 tbsp Worcestershire sauce
- 5 tbsp ketchup
- 2 tbsp oyster sauce
- 2 tbsp sugar
To serve:
- white cabbage
- cherry tomato(es)
Instructions
Preparing the sauce:
- 1Mix the oyster sauce, ketchup, sugar, and Worcestershire sauce, and set aside.
Preparing the chicken katsu fillets:
- 2Lightly flatten the chicken fillets by tapping them with a rolling pin.
- 3Season with salt and pepper on both sides.
- 4Beat the egg in a bowl.
- 5Put the flour in a second bowl.
- 6Put the panko breadcrumbs in a third bowl.
- 7Coat each fillet in flour, then dip it in the beaten egg, and finally in the panko breadcrumbs.
- 8Press firmly to help the breadcrumbs stick.
Cooking:
- 9Heat oil to 170°C in a pan over medium heat.
- 10Cook the fillets for about 5 minutes on each side, until golden and cooked through.
- 11Remove them from the pan and place them on paper towel to remove excess fat.
- 12Cut the white cabbage into thin strips and halve the cherry tomatoes.
- 13Serve the tonkatsu chicken fillets hot with the sauce, cabbage, and cherry tomatoes.
About this dish
Chicken katsu is a popular Japanese dish made of a boneless chicken breast, flattened, coated in a crispy breading, and then fried until golden. "Katsu" derives from the word "cutlet." To prepare this dish, the chicken is first dipped in flour, then in beaten egg, and finally coated in "panko," a thick Japanese breadcrumb that gives katsu its characteristic texture. Once fried, chicken katsu is sliced into thin strips and often served over shredded cabbage with a thick, sweet katsu sauce. In some variations, it can be served with curry or used as a filling in sandwiches. Both simple and delicious, chicken katsu is a perfect blend of tenderness on the inside and crispiness on the outside, much appreciated in restaurants and at home.
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