Ingredients
Equipment
Method
- Begin by preparing the tonkatsu sauce. In a small bowl, combine the ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic. Stir well to combine all the ingredients thoroughly. Allow the sauce to rest for at least 30 minutes to let the flavors meld beautifully.
- While the sauce is resting, prepare your chicken. Take your halved chicken breast and place it between two sheets of plastic wrap. With a meat mallet, gently pound the chicken until it is about ¼ inch thick. This step is crucial for ensuring even cooking and tender results.
- Once pounded, sprinkle the chicken liberally with salt. Cover it and place it in the refrigerator for about one hour. This salting helps to break down the proteins, making the chicken super juicy and flavorful.
- After marinating, it's time to set up your breading station. In three separate bowls, place the all-purpose flour in the first bowl, beat the eggs with the water in the second bowl, and fill the third bowl with panko breadcrumbs.
- Now, it's time to coat the chicken. Take a piece of the chicken and first dip it into the flour, shaking off any excess. Next, dip it into the egg wash, ensuring it’s completely coated, and then dredge it in the panko breadcrumbs until it’s fully covered. Repeat this for all pieces of chicken.
- Once the chicken is breaded, place it on a wire rack to let the excess breadcrumbs fall off. This step helps ensure a crispier end result.
- Next, preheat your oven to 200°F (95°C). This will keep the chicken warm while you fry it.
- In a large skillet, add enough vegetable oil to coat the bottom about ½ inch deep. Heat the oil to 350°F (175°C). Ensure your pan is large enough to avoid overcrowding the chicken pieces.
- Carefully add the chicken to the hot oil. Cook for about 1 to 2 minutes, just until the crust sets and turns golden. Flip the chicken over and cook for another 1 to 2 minutes until golden brown on the other side.
- Continue cooking and flipping the chicken until it's beautifully golden brown on both sides. Once cooked through, remove the chicken and place it on a clean wire rack. Transfer it to the preheated oven for about 7 to 8 more minutes to ensure it's cooked all the way through. The internal temperature should reach 165°F (74°C).
- Once fully cooked, remove the chicken from the oven and let it rest for a few minutes. Then, slice the chicken into thin strips that are easy to pick up with chopsticks.
- To serve, plate the Crispy Japanese Chicken Katsu with a generous drizzle of the tonkatsu sauce and enjoy it with rice and perhaps a side salad. You can also serve it with your favorite brown sauce for a delightful twist!
Notes
Leftover katsu can be kept in an airtight container in the fridge for up to three days. Reheat in the oven to restore some crunch.
You can freeze the breaded but uncooked chicken for up to a month. Just thaw and cook when you're ready!
Serve with a light salad to balance the richness of the katsu. A simple cucumber salad works wonders.
Add spices like paprika or onion powder to the flour for a unique twist.
For a casual meal, serve the chicken in a sandwich with some crunchy vegetables.