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Katsu (Chicken or Pork) with Katsu Sauce
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Katsu (Chicken or Pork) with Katsu Sauce

30 minServes 4Nutri-Score C€€
from @derekkchen12 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast or pork loin (butterflied and pounded to 1/2 inch thick)Meat4 pieces
  • all-purpose flour (for dredging)Pantry240 g
  • eggs (beaten)Dairy3 pieces
  • panko breadcrumbsBakery120 g
  • neutral oil (for deep frying)Pantry1 litre
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • cabbage (shredded)Produce200 g
  • rice (cooked, for serving)Grains300 g
  • Japanese milk bread (sliced, for sandwiches)Bakery8 pieces
  • Kewpie mayonnaisePantry60 g
  • ketchupPantry60 ml
  • Worcestershire saucePantry22 ml
  • oyster saucePantry15 ml
  • honeyPantry21 g

per serving

Nutrition

798kcal

Carbs
83 g
Proteins
44 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Deep fryer
  • Frying pan
  • Mixing bowl ×3
  • Kitchen thermometer
  • Tongs
  • Slotted spoon

step by step

Method

  1. Prepare the meat

    • Butterfly the chicken breasts or pork loins and pound them evenly to about 1/2 inch thick. If using chicken thighs, do not butterfly, just pound them evenly.
    • Pat the meat dry with a paper towel so the breading sticks.
    • Season both sides with salt and pepper.
    Step 1

  2. Heat the oil

    • Fill a deep pan halfway with neutral oil and heat over medium heat to 175 °C (350 °F).
    Step 2

  3. Set up the dredging station

    • Place the flour, beaten eggs and panko breadcrumbs in separate trays.
    Step 3

  4. Bread the meat

    • Coat the meat thoroughly in flour, dusting off any excess.
    • Dip it in the beaten eggs, then press it into the panko breadcrumbs.
    Step 4

  5. Deep fry the katsu

    • Deep fry at 175 °C (350 °F) for 6 to 7 minutes, flipping halfway through, until golden brown and crispy.
    • Season immediately with salt after frying.
    • Scoop out any panko bits from the oil before frying the next batch.
    Step 5

  6. Make the katsu sauce

    • Combine the ketchup, Worcestershire sauce, oyster sauce and honey.
    Step 6

  7. Serve

    • Serve the katsu with rice, shredded cabbage and katsu sauce.
    • For a katsu sando, spread katsu sauce and Kewpie mayonnaise on a slice of milk bread, add the katsu, shredded cabbage and more mayonnaise, then top with another slice of milk bread.
    Step 7
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