30-Minute Crispy Chicken Katsu (Print version)
Golden panko-crusted chicken katsu ready in 30 minutes with a quick tangy sauce. A crunchy weeknight dinner that beats takeout.
# Ingredients:
For the chicken
01 -
1.5 lb (680 g) boneless skinless chicken breasts, pounded to 1/2-inch thick
02 -
Salt and black pepper
03 -
1/2 cup (60 g) all-purpose flour
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
2 large eggs
07 -
1.5 cups (90 g) panko breadcrumbs
08 -
Vegetable oil for frying
For the quick sauce
09 -
3 tablespoons ketchup
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon soy sauce
12 -
1/2 teaspoon granulated sugar
# Instructions:
01 -
Place chicken between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 -
In one shallow dish, combine flour, garlic powder, and black pepper. Beat eggs in a second dish. Mix panko with a pinch of salt in a third dish.
03 -
Dredge each cutlet in the seasoned flour, then dip in egg, and press firmly into the panko to coat evenly. Place on a wire rack and rest for 5 minutes while the oil heats.
04 -
Heat 1/2 inch of vegetable oil in a large skillet to 350°F. Fry 2 cutlets at a time for 2 to 3 minutes per side until deeply golden. Drain on a clean wire rack.
05 -
Stir together ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Taste and adjust the balance.
06 -
Cut each cutlet into 1/2-inch strips. Serve over steamed rice with shredded cabbage, lemon wedges, and the sauce on the side.
# Good to know:
01 -
For best results, serve immediately while the crust is crunchy.
02 -
A meat thermometer should read 165°F in the thickest part.