Katsu Chicken

Name: Katsu Chicken
Yield: 5
Ingredients: Katsu Chicken; 2 lbs Foster Farms Free Range Boneless Skinless Chicken Breast Fillets; Salt and pepper to taste; 2 cups all-purpose flour; 2 cups panko breadcrumbs; 4 eggs, beaten; 3 cups vegetable or frying oil; ; Cabbage Slaw; 1 green cabbage, thinly sliced; 2 green onions, sliced; ½ cup mayo; 2 tablespoons dijon mustard; Salt and pepper to taste; ; Tonkatsu Sauce; ¾ cup ketchup; 3 tablespoons Worcestershire sauce; 2 tablespoons soy sauce; 2 teaspoons dijon mustard; 1 teaspoon sesame oil; 1 teaspoon garlic powder; ; Optional side: cooked rice

This Chicken Katsu recipe is crispy and crunchy. Packed with flavor and pairs perfectly with rice or curry and a sweet tonkatsu sauce.

Prep Time

15 mins

Cook Time

15 mins

servings

Made With:

Free Range Boneless Skinless Chicken Breast Fillets

Ingredients

Katsu Chicken

• 2 lbs Foster Farms Free Range Boneless Skinless Chicken Breast Fillets
• Salt and Pepper to taste
• 2 Cups All-purpose Flour
• 2 Cups Panko Breadcrumbs
• 4 Eggs, beaten
• 3 Cups Vegetable or Frying Oil
• Optional Side: Cooked Rice

Cabbage Slaw

• 1 Green Cabbage, thinly sliced
• 2 Green Onions, sliced
• ½ Cup Mayo
• 2 Tablespoons Dijon Mustard
• Salt and Pepper to taste

Tonkatsu Sauce

• ¾ Cup Ketchup
• 3 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy Sauce
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Sesame Oil
• 1Teaspoon Garlic Powder

Directions

In a large bowl, stir together the cabbage slaw ingredients. Set aside to serve with the chicken.

In a small bowl, stir together the Tonkatsu sauce ingredients. Set aside to serve with the chicken.

Slice the chicken breast in half vertically. Place a half in a large ziplock bag and pound with a meat mallet to tenderize and flatten into a ½-inch thick piece. Lightly season with salt and pepper. Set aside and repeat for the remaining chicken.

Prep for the breading by placing the flour, panko, and beaten egg each into separate wide dishes or bowls.

Dredge both sides of the chicken in flour, then dip in the egg, then coat well with the panko crumbs. Repeat for the remaining chicken.

In a deep pan or skillet, heat the frying oil to medium heat. The oil should be about 1 inch deep in the pan. Once it’s hot, carefully place a few of the prepared chicken breasts into the oil and fry until the bottom is browned and crispy, about 7 minutes. Carefully rotate the chicken and fry for 5 to 7 minutes more, until the center reaches an internal temperature of 165°F. <

Place chicken on a rack or paper towel-lined plate to drain. Repeat for the remaining pieces of chicken.

Let the chicken rest for about 5 minutes. Slice and serve with the Tonkatsu sauce for dipping, and the cabbage slaw and rice on the side.

Recipe credit: @platingpixels

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.