Ingredients
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4 boneless, skinles Chicken Breasts
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Salt and pepper to taste
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1/2 cup All-purpose flour
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2 large, beaten Eggs
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1 cup Japanese panko breadcrumbs
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Vegetable oil, for frying
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1/3 cup KetchupFor the sauce
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2 tablespoons Worcestershire sauceFor the sauce
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1 tablespoon Soy sauceFor the sauce
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1 tablespoon SugarFor the sauce
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Thinly sliced Green onionsOptional garnish
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Toasted Sesame seedsOptional garnish
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Directions
- Prepare the Chicken:
- Lay out the chicken breasts on a cutting board and season them with salt and pepper on both sides.
- Place the flour, beaten eggs, and panko breadcrumbs into separate shallow dishes.
- Coat the Chicken:
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, coating both sides.
- Finally, press the chicken into the panko breadcrumbs, ensuring it’s evenly coated. Repeat with all the chicken breasts.
- Fry the Chicken:
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the coated chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
- Make the Sauce:
- In a small saucepan, combine the ketchup, Worcestershire sauce, soy sauce, and sugar. Cook over medium heat, stirring occasionally, until heated through and slightly thickened.
- Serve:
- Slice the chicken katsu into strips or leave them whole.
- Serve the chicken katsu hot with the sauce drizzled over the top.
- Garnish with thinly sliced green onions and toasted sesame seeds if desired.
