Chicken Katsu

Chicken Katsu is a popular Japanese dish consisting of breaded and deep-fried chicken cutlets. Yes, that’s right. It’s basically the same as tonkatsu (Japanese pork cutlet) that you might have had at Japanese restaurants. But, with chicken, it will be like 10 times easier than the pork version, so if you’re a beginner cook, now is time to give it a shot!

CHICKEN KATSU (3-4 servings)

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs), about 1.4 lb (640g) in total
• Kosher salt and black pepper, to season
• All-purpose flour
• 2-3 large eggs
• Panko breadcrumbs
• Vegetable oil, for frying
• 4 cups shredded green cabbage

Sesame Dressing:

• 3 tbsp toasted sesame seeds
• 1 tbsp sugar
• 5 tbsp Kewpie mayo
• 1 tbsp white vinegar
• 1 tsp soy sauce
• 1/2 tbsp toasted sesame oil
• Small pinch of kosher salt

Dipping Sauce:

• 6 tbsp ketchup
• 1 tbsp soy sauce
• 1/2 tbsp oyster sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp sugar

To Serve:

• Hot cooked rice
• Black sesame seeds (optional)
• Cherry tomatoes (optional)

Instructions:

PREPARE CHICKEN

1. Put the chicken breast in a plastic bag, and pound it out with a meat mallet. Lightly season both sides with salt and pepper. Repeat with the remaining chicken breasts.

2. Take out three trays for the breading station. Fill them with flour, egg wash, and panko breadcrumbs.

3. Grab a piece of chicken and toss it in the flour. Make sure it gets all around and shake off the excess. And then, move on to the egg wash and the breadcrumbs. Cover with a good amount of breadcrumbs and gently press it down so that they can stick to the surface. Repeat this process with the remaining chicken breasts.

FRY CHICKEN

1. Fill your wok (or pot) with a good amount of oil. Heat it over medium-low(or medium). Once it reaches the temperature (160 -170℃ / 320-340℉), add in the chicken pieces.

2. Depending on the size of your chicken, fry for 6 to 8 minutes. (Do not overcrowd the pan and do this in batches. Like 1 or 2 at a time would be perfect.) Flip it over a few times to make sure it cooks evenly. Remove from the hot oil and place on a wire rack.

MAKE CABBAGE SALAD

1. Thinly slice the cabbage. Soak them in cold water and set aside.

2. Make the salad dressing: With a mortar and pestle, grind the sesame seeds. Add the sugar, kewpie mayo, vinegar, soy sauce, sesame oil, and a pinch of salt. Mix to combine.

MAKE DIPPING SAUCE

In a small bowl, combine the ketchup, soy sauce, oyster sauce, worcestershire sauce, and sugar. Mix well.

ASSEMBLE

1. Put the drained cabbage on a plate and drizzle with dressing. Add some hot cooked rice. Garnish with tomato (if using) and black sesame seeds (if using).

2. Slice up the chicken and place it on the other side. Serve with the dipping sauce. Enjoy~!

NOTE:

• If making your own salad dressing or dipping sauce is too much work, you can serve with your favorite salad dressing or store-bought tonkatsu sauce. That’s totally fine.

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YOU MAY ALSO LIKE:

• Tonkatsu (Japanese Pork Cutlet)
• Katsudon (Chicken Cutlet Rice Bowl)
• Yaki Soba (Japanese Stir Fried Noodles)

Chicken Katsu
(Japanese Chicken Cutlet)

Recipe by Aaron and Claire

Servings

4

servings

Ingredients

• 4 boneless, skinless chicken breasts (or thighs), about 1.4 lb (640g) in total

• Kosher salt and black pepper, to season

• All-purpose flour

• Panko breadcrumbs

• 2-3 large eggs

• Vegetable oil, for frying

• 4 cups shredded green cabbage

• Sesame Dressing:

• 3 tbsp toasted sesame seeds

• 1 tbsp sugar

• 5 tbsp Kewpie mayo

• 1 tbsp white vinegar

• 1 tsp soy sauce

• 1/2 tbsp toasted sesame oil

• Small pinch of salt

• Dipping Sauce:

• 6 tbsp ketchup

• 1 tbsp soy sauce

• 1/2 tbsp oyster sauce

• 2 tbsp Worcestershire sauce

• 1 tbsp sugar

• To Serve:

• Hot cooked rice

• Black sesame seeds (optional)

• Cherry tomatoes (optional)

Directions

• Prepare Chicken
• Put the chicken breast in a plastic bag, and pound it out with a meat mallet. Lightly season both sides with salt and pepper. Repeat with the remaining chicken breasts.
• Take out three trays for the breading station. Fill them with flour, egg wash, and panko breadcrumbs. Grab a piece of chicken and toss it in the flour. Make sure it gets all around and shake off the excess. And then, move on to the egg wash and the breadcrumbs. Cover with a good amount of breadcrumbs and gently press it down so that they can stick to the surface. Repeat this process with the remaining chicken breasts.
• Fry Chicken
• Fill your wok (or pot) with a good amount of oil. Heat it over medium-low(or medium). Once it reaches the temperature (160 -170℃ / 320-340℉), add in the chicken pieces.
• Depending on the size of your chicken, fry for 6 to 8 minutes. (Do not overcrowd the pan and do this in batches. Like 1 or 2 at a time would be perfect.) Flip it over a few times to make sure it cooks evenly. Remove from the oil and place on a wire rack.
• Make Cabbage Salad
• Thinly slice the cabbage. Soak them in cold water and set aside.
• Make the salad dressing: With a mortar and pestle, grind the sesame seeds. Add the sugar, kewpie mayo, vinegar, soy sauce, sesame oil, and a pinch of salt. Mix to combine.
• Make Dipping Sauce
• In a small bowl, combine the ketchup, soy sauce, oyster sauce, Worcestershire sauce, and sugar. Mix well.
• Assemble
• Put the drained cabbage on a plate and drizzle with dressing. Add some hot cooked rice. Garnish with tomato (if using) and black sesame seeds (if using).
• Slice up the chicken and place it on the other side. Serve with the dipping sauce. Enjoy~!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml  
• If making your own salad dressing or dipping sauce is too much work, you can serve with your favorite salad dressing or tonkatsu sauce. That’s totally fine.