Description
This Chicken Katsu recipe features crispy, breaded chicken thighs fried to golden perfection and served with a tangy homemade tonkatsu sauce. Accompanied by sticky sushi rice, shredded cabbage salad, macaroni salad, and fresh sliced tomatoes, this popular Japanese comfort food is easy to prepare and sure to satisfy.
Ingredients
Tonkatsu Sauce
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon mirin (sweet rice wine)
- ½ tablespoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground ginger
Chicken
- 4 boneless, skinless chicken thighs (5 ounces each)
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ½ tablespoon vegetable oil
- ¼ cup all-purpose flour
- 1 ⅓ cups panko Japanese breadcrumbs
- 3 cups vegetable oil (for deep frying)
For Serving
- Katsu sauce (prepared above)
- Cooked sticky white sushi rice
- Shredded cabbage salad
- Macaroni salad
- Sliced tomatoes
Instructions
- Make Katsu Sauce: Whisk together ketchup, Worcestershire sauce, low-sodium soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger in a bowl until well combined. Adjust seasoning to your taste and set aside.
- Prepare Chicken: Trim excess fat from chicken thighs and pound each piece to an even ½-inch thickness for uniform cooking. Season both sides with coarse salt and freshly ground black pepper.
- Bread Chicken: Set up a breading station with three shallow bowls: one with flour, one with the beaten egg mixed with vegetable oil, and one with panko breadcrumbs. Dredge each chicken thigh first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs.
- Deep Fry: Heat 3 cups of vegetable oil in a deep pot to 340°F (170°C). Fry chicken pieces in batches without overcrowding until golden brown, crispy, and cooked through, about 4-5 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
- Rest and Slice: Let the fried chicken rest for 2 minutes to retain juiciness. Then slice into 1-inch strips for serving.
- Serve: Plate the sliced chicken katsu with prepared tonkatsu sauce alongside cooked sticky sushi rice, shredded cabbage salad, macaroni salad, and fresh sliced tomatoes for a complete meal.
Notes
- Chicken thighs provide more moisture and flavor, but you can use boneless, skinless chicken breasts if preferred; adjust pounding and cooking time accordingly for even thickness and doneness.
- Maintaining oil temperature is crucial for crispiness and proper cooking; use a thermometer for accuracy.
- Pounding the chicken to an even thickness ensures even cooking and prevents dryness.
- For a lighter option, consider using an air fryer to cook the breaded chicken at 400°F for about 12-15 minutes, flipping halfway.
- The tonkatsu sauce can be made ahead and stored refrigerated for up to 3 days.
