I first came across katsu when i first went to Japan. It was served with a pile of shredded cabbage, wedges of tomatoes, parsley and tonkatsu sauce. It took a while for me to figure out how it’s made so crispy on the outside and juicy and succulent inside. The secret is to fry it in plenty of hot oil so that the chicken inside will not absorb extra oil and only the outside coating browns and becomes crispy.
Japanese Panko breadcrumbs adds extra lightness to the crumb, but if you can’t get hold of it, use any regular breadcrumbs.
Tonkatsu sauce is available in Asian grocery stores these days but Worcestershire sauce or tomato sauce mixed with some mayonnaise works well too. Or if you serve it with a Japanese curry sauce it becomes Katsu curry!
- Chicken breast or leg fillets – 500g
- Pepper powder
- Plain flour
- Egg – 1
- Breadcrumbs – 2 cups
- Oil for deep frying
- Cut chicken fillets into thin strips and flatten slightly with a wooden rolling pin or using a mallet, keep aside.
- Mix plain flour with salt and pepper and keep in a flat dish.
- Whisk egg and keep in a separate bowl.
- Spread breadcrumbs in a small plate or tray large enough spread the chicken fillets for coating.
- Dip both sides of the chicken fillets in seasoned flour (remove extra by patting with your hand), and then dip in whisked egg on both sides and then coat it with breadcrumbs all around.
- Heat oil in a large frying pan and deep-fry the chicken katsu until golden brown and crisp on both sides.
- Serve with your preferred sauce and shredded cabbage immediately after frying.