Recipe by Ridgely
We just tried this recipe last week from Fine Cooking Magazine. I love the crispness the panko bread crumbs give the chicken and the tonkatsu sauce is a nice tangy sauce that goes great with the chicken.
Top Review by Jangomango
Simple, easy, delicious. I just love cooking with Panko, and you are right about the tanginess of the sauce. The chicken breasts didn't take very long to cook - more like 3 minutes a side, but then they may have been smaller than you used. Thanks for posting.
- 4 boneless skinless chicken breast halves
- kosher salt
- black pepper
- 118.29 ml flour
- 3 eggs, lightly beaten with
- 78.07 ml water
- 473.18 ml japanese panko breadcrumbs
- 1 head cabbage, shredded
- 118.29 ml Worcestershire sauce
- 59.14 ml granulated sugar
- 59.14 ml soy sauce
- 59.14 ml tomato ketchup
- 4.92 ml Dijon mustard
- 1.23 ml ground allspice
Directions See How It's Made
- With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
- Lay a sheet of plastic wrap over the breasts and pound until they are about ½ inch thick.
- Season with salt and pepper.
- Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
- Dip each piece in the flour and egg again an then coat the chicken in the panko.
- In a deep, straight sided sauté pan, heat about ¼ inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
- Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
- If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
- Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
- tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
- Bring to a simmer over medium low heat.
- Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
- Whisk in mustard and allspice.
- Cool to room temperature.
- The sauce will keep for 1 week in the refrigerator.