Easy Chicken Katsu
photo by under12parsecs
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
3
ingredients
- 907.18 g boneless skinless chicken thighs
- 118.29 ml flour
- 3 eggs, beaten
- 236.59 ml Japanese-style bread crumbs (panko flakes)
- garlic salt
- oil (for frying)
-
sauce
- 44.37 ml applesauce
- 9.85 ml sugar
- 29.58 ml ketchup
- 7.39 ml soy sauce
- 14.79 ml Worcestershire sauce
- 4.92 ml cooking sherry
- 0.61 ml dry mustard
- 0.61 ml ground allspice
- 0.61 ml ground cloves
- 0.61 ml garlic powder
directions
-
For the Sauce:
- Add sauce ingredients to a bowl one by one, mixing in between.
-
For the Chicken:
- Place flour, eggs, and panko in separate bowls.
- Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
- Deep fry or pan fry at medium heat until lightly brown.
- Serve with sauce and hot rice.
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Reviews
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Lucky I live Hawaii. I have easy access to tonkatsu sauce. This is the sauce recipe from "Hawaii's Best Local Dishes" Katsu sauce: Combine 1/3 cup catsup, 1/4 cup shoyu, 1/4 cup sugar, 1 1/2 teaspoons Worcestershire sauce, and a pinch of Ground red pepper. I also cheat and go the easy route by combining equal parts catsup and oyseter sauce or I use Vietnamese Sweet chili sauce instead. (You can probably find this in the oriental section of the grocery or chinatown.
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Very good chicken. We did not care for the sauce but I loved the sauce recipe suggested by Amy in Hawaii. DH and DD like it with Ponzu sauce. I deep fried it and I served it with rice and green beans dressed with the Ponzu and a little oil. Very good. I will be making this again. I think this would also be very nice with shrimp and actually remember my brother getting something similar at a Japanese restaurant when we were kids. Thanks for posting. UPDATE: I ate this cold for lunch with Amy's sauce and it was wonderful. This would, therefore, be a great dish to take on a picnic or for lunch. Just make it the night b4 and your ready to go.
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Oh my goodness is this fabulous! Even my very picky husband LOVED it! I cut the chicken into strips so I ended up needing 6 eggs & 2 cups panko as a result of doing this. Also instead of regular salt I used season salt and added some to the dry panko flakes as well as the chicken strips. We both agreed that the chicken itself is so good you don't even need the sauce but it's nice to have on the side anyways. Many thanks for posting!
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Tweaks
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My daughter took 2nd place in a Japanese language contest today and she wanted a Japanese dish for dinner. We modified this -- using pork instead of chicken -- as a form of Tonkatsu. The pork was pretty thick so I browned it on the stovetop and then finished it in the oven (375 for 20 minutes). Delicious! We loved it.
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Oh my goodness is this fabulous! Even my very picky husband LOVED it! I cut the chicken into strips so I ended up needing 6 eggs & 2 cups panko as a result of doing this. Also instead of regular salt I used season salt and added some to the dry panko flakes as well as the chicken strips. We both agreed that the chicken itself is so good you don't even need the sauce but it's nice to have on the side anyways. Many thanks for posting!
RECIPE SUBMITTED BY
I am originally from Hawaii so I have experienced diverse foods from around the world.