This crispy Japanese fried chicken is super easy to make at home and a win with the kids! We love crunchy panko breadcrumbs on the outside, with the juicy meat on the inside. Served with tonkatsu sauce, which is tangy and sweet as the ideal companion. Chicken Katsu also freezes well, so you can prep this meal to fry and serve another day too 😍
|300g Boneless Skinless Chicken Breast|
|½ tsp Salt|
|¼ tsp Black Pepper|
|1 large Egg (lightly beaten)|
|1 cup Japanese Panko Bread Crumbs|
|1 ½ tbsp Tomato Sauce|
|2 tbsp Worcestershire Sauce|
|1 tbsp Japanese Soy Sauce|
|1 tbsp Sugar|
|½ tsp Dijon Mustard|
- Slice the chicken breast horizontally into two flat slices, and pound gently.
- Sprinkle the salt and black pepper on the chicken and leave it for 10 mins.
- Heat up a pot/pan of cooking oil, deep enough to cover the chicken.
- Dip each piece of chicken into the beaten egg, then coat it with the panko breadcrumbs. Do this twice, and repeat for the other piece of chicken.
- Once the oil is fully heated turn down the heat to medium low, gently put the chicken into the pot and fry on both sides until it turns golden brown (approx 3 minutes each side).
- Remove the chicken from the pot and place on paper towels to drain, then serve with some vegetables and rice.
- Mix all the ingredients for the katsu sauce and pour some on top of the chicken.