Chicken Katsu

One of my all time favorite Asian takeout dishes is Chicken Katsu. I love the crispy, fried strips of dark meat chicken, especially complimented by the barbecue-like, sweet and tangy Tonkatsu sauce.

This is not a traditional Japanese recipe, but this sauce tastes so similar to what you get from takeout restaurants, you’d never guess how easy it is to throw together. It doesn’t even need time to marry before you eat it!

Chicken Katsu
(Original recipe: Food and Wine)

1 lb boneless, skinless chicken thighs
Salt
1 C all purpose flour
2 eggs
2 tablespoons of water
1-1/2 C panko bread crumbs
3 C vegetable oil

Tonkatsu Sauce
1 TBSP ketchup
2-1/2 tsp Worcestershire sauce
1-1/2 tsp oyster sauce
1-1/8 tsp sugar

Pound the chicken thighs until about 1/2 inch thick and season lightly with salt.

Lightly beat the eggs and water together in a shallow bowl. Put the flour and panko in 2 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.

Heat the oil in a heavy bottomed pot to 350F. Add the chicken pieces and fry about 3 minutes each side. Don’t crowd the pot, and make sure the oil temperature doesn’t drop lower than 300F. Once the chicken is golden and crispy and the inside registers 165F on a meat thermometer, drain the chicken pieces on paper towels. Sprinkle it with salt as it cools.

Meanwhile, make the Tonkatsu sauce by combining all the ingredients in a small bowl and whisking together. Adjust the sauce according to your liking.

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