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Chicken Katsu with Tangy Sauce
Andre Lewis

Chicken Katsu with Tangy Sauce

Katsu gets its crunch from dry, airy panko and an even half-inch cutlet. The sauce is sharp, fruity and applied after slicing, never poured over the whole crust. Fry at 350°F and pull the chicken at 165°F; extra color isn't worth dry breast meat.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets pounded to 1/2 inch
  • 1 tsp kosher salt
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 2 cups Japanese panko breadcrumbs
  • 3 cups canola oil
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp packed brown sugar
  • 1 tsp Dijon mustard

Method
 

  1. Season the cutlets with salt and set up separate dishes of flour, beaten eggs and panko.
  2. Coat each cutlet in flour, egg and panko, pressing lightly only where crumbs fail to attach.
  3. Rest the breaded chicken for 8 minutes while heating 3/4 inch canola oil in a deep skillet to 350°F.
  4. Fry two cutlets at a time for 3 to 4 minutes per side until the panko is golden and the center reads 165°F.
  5. Drain on a rack and let the chicken rest for 4 minutes before slicing across the grain.
  6. Whisk the ketchup, Worcestershire, soy sauce, brown sugar and mustard until the sugar dissolves.
  7. Serve the sauce beside the sliced katsu or drizzle a narrow line over it just before eating.