Chicken Katsu

Chicken Katsu

Brian CampbellCamfam Cookery
In 1991, while living in Japan, our friend owned a very popular and top-rated restaurant in Shimada-Shi, but only served Tonkatsu (Pork Cutlet). One day, Pam asked him if he could make it with chicken breast instead. He had no chicken breast or any white meat chicken at all. He and I went down to the butcher, picked out a live chicken, butchered it, and brought the whole thing back to his restaurant. I showed him how I would do it, and now it has been on his menu as "Pam's Chicken Katsu" for the last 30+ years. Here is how I do it.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 1209 kcal

Equipment

  • 3 Dredging bowls or dredging pan set
  • 1 12' Fry Pan non-stick
  • 1 Splatter Guard
  • 1 Nylon-tipped tongs

Ingredients
  

  • 4 chicken breast boneless skinless halves – pounded to 1/2 inch thickness
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cup panko bread crumbs
  • ½ cup olive oil
  • ½ canola oil

Katsu Sauce

  • ½ cup ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 tbsp mirin
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ginger freshly grated
  • 1 teaspoon garlic finely minced

Thousand Island Dressing

  • 1 cup mayonnaise
  • ¼ cup yellow onion minced
  • 2 tablespoons ketchup
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon lemon juice
  • ½ teaspoon sweet paprika
  • ¼ teaspoon kosher salt

Instructions
 

  • Season the chicken breasts on both sides with salt and pepper.
  • Place in ZipLock bag and pound to even out the high spots – about 3/4 in.
  • Add flour to the bag, close and shake.
  • Scramble eggs in a shallow dish (dredging bowl) and place panko crumbs into separate dredging bowl.
  • Remove floured breast from the bag, shaking off any excess.
  • Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
  • Place on wire rack in rimmed baking sheet to rest until all are completed.
  • Heat 1/4 inch of olive and canola oils in a large skillet over medium-high heat.
  • Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
  • Remove and place on wire rack in rimmed baking sheet to rest until all are completed.

Katsu Sauce

  • Place all ingredients in a bowl and stir thoroughly to combine.
  • Let the sauce to rest at least 30 minutes before serving.

Thousand Island Dressing

  • Place all ingredients in a bowl and stir thoroughly to combine.

Notes

Serve over shredded cabbage with Jasmine rice (pack a small bowl with the rice and overturn it onto each guest’s plate) and sautéd broccoli or other green vegetables of choice.
When I don’t make the sauces, we love “Marie’s Thousand Island Dressing + Dip” and “Shirakiku Ton-Katsu Sauce” (but Kikkoman Katsu Sauce is also OK). Of course, home mad is BAST.

Nutrition

Serving: 1breastCalories: 1209kcalCarbohydrates: 73gProtein: 58gFat: 75gSaturated Fat: 12gPolyunsaturated Fat: 31gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 168mgSodium: 1764mgPotassium: 1150mgFiber: 5gSugar: 16gVitamin A: 517IUVitamin C: 6mgCalcium: 131mgIron: 5mg
Keyword Chicken, Japanese, Katsu

3 thoughts on “Chicken Katsu

  1. 5 stars
    This is so good! It is the traditional way of making schnitzel, breaded pork tenderloin, chicken fingers, etc., but, using Panko instead of breadcrumbs sets it apart. I use Panko instead of breadcrumbs for any of my pan-fried breaded proteins!

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