Hey there, food lovers!
Welcome back to my little corner of the internet where we explore flavours from around the world right from our cozy UK kitchens. Today, I’m super excited to share a dish that has become an instant favorite in my bustling household – Japanese Chicken Katsu with Tangy Tonkatsu Sauce and Crunchy Slaw. Trust me, you’ll want to add this to your weekly rotation!
### A Little Background
If you’re not familiar with Chicken Katsu, it’s a popular Japanese dish that’s essentially a breaded and fried chicken cutlet. Think of it as Japan’s answer to the schnitzel or chicken cutlet, but with an extra crispy and airy coating thanks to panko breadcrumbs. The beauty of this dish is its simplicity and the medley of textures and flavours it brings to the table.
### Ingredients Matter
For this delightful recipe, the star of the show is, of course, the chicken. We’re using boneless, skinless chicken breasts for ease and their ability to absorb all the fantastic flavours. The panko breadcrumbs give it that unmistakable crunch that’s so satisfying.
And let’s not forget the Tonkatsu sauce! This tangy, sweet, and slightly spicy sauce elevates the chicken to new heights. Paired with a crunchy, refreshing slaw, it’s a perfect harmony of flavours and textures.
### Step-by-Step Guide
So, roll up your sleeves and let’s get cooking!
#### Ingredients
**Chicken Katsu:**
– 4 boneless, skinless chicken breasts (about 500g)
– Salt, to taste
– Black pepper, to taste
– 1 cup all-purpose flour (120g)
– 2 large eggs
– 2 cups panko breadcrumbs (100g)
– Vegetable oil, for frying (about 500ml)
**Tonkatsu Sauce:**
– 1/2 cup ketchup (120ml)
– 1/4 cup Worcestershire sauce (60ml)
– 2 tbsp soy sauce (30ml)
– 1 tbsp sugar (12g)
– 1 tbsp Dijon mustard (15g)
**Crunchy Slaw:**
– 2 cups shredded cabbage (150g)
– 1 cup shredded carrots (75g)
– 1/2 cup sliced radishes (50g)
– 1/4 cup thinly sliced red onion (25g)
– 2 tbsp rice vinegar (30ml)
– 1 tbsp sesame oil (15ml)
– 1 tsp sugar (5g)
– Salt, to taste
– Black pepper, to taste
#### Preparing the Chicken Katsu
1. **Prepare the Chicken:**
– Pound the chicken breasts to an even thickness (about 1 cm) using a meat mallet. This ensures even cooking.
– Season both sides with salt and black pepper.
2. **Breading Station:**
– Place the flour in a shallow dish.
– Beat the eggs in a second shallow dish.
– Place the panko breadcrumbs in a third shallow dish.
3. **Bread the Chicken:**
– Dredge each chicken breast in the flour, shaking off any excess.
– Dip into the beaten eggs, allowing any excess to drip off.
– Press into the panko breadcrumbs, ensuring an even coating. Set aside.
4. **Frying:**
– Heat about 1 cm of vegetable oil in a large skillet over medium-high heat. The oil should reach 175°C.
– Fry the breaded chicken breasts for about 3-4 minutes on each side, until golden brown and cooked through (internal temperature should read 74°C).
– Transfer to a paper towel-lined plate to drain any excess oil.
#### Making the Tonkatsu Sauce
Mixing up a quick and easy Tonkatsu sauce is a breeze:
1. **Combine Ingredients:**
– In a small bowl, mix together the ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until well blended.
#### Preparing the Crunchy Slaw
Fresh, crunchy veggies for that perfect side:
1. **Mix the Vegetables:**
– In a large bowl, combine the shredded cabbage, shredded carrots, sliced radishes, and thinly sliced red onion.
2. **Dress the Slaw:**
– In a small bowl, whisk together the rice vinegar, sesame oil, sugar, salt, and black pepper.
– Pour the dressing over the vegetable mixture and toss until well coated.
#### Serving
1. **Assembly:**
– Slice the chicken katsu into strips for easy serving.
– Serve hot chicken katsu with a generous drizzle of tonkatsu sauce and a side of crunchy slaw.
This Japanese Chicken Katsu with Tonkatsu sauce and Crunchy Slaw is a guaranteed hit with my family, and I’m sure it will be with yours too. It’s relatively quick to make, super tasty, and provides a lovely balance of crispiness and flavour.
So, give this recipe a try and let me know how it turns out for you in the comments below. Happy cooking, friends! Until next time!
Cheers,
Al
Ingredients
### Chicken Katsu
– 4 boneless, skinless chicken breasts (about 500g)
– Salt, to taste
– Black pepper, to taste
– 1 cup all-purpose flour (120g)
– 2 large eggs
– 2 cups panko breadcrumbs (100g)
– Vegetable oil, for frying (about 500ml)
### Tonkatsu Sauce
– 1/2 cup ketchup (120ml)
– 1/4 cup Worcestershire sauce (60ml)
– 2 tbsp soy sauce (30ml)
– 1 tbsp sugar (12g)
– 1 tbsp Dijon mustard (15g)
### Crunchy Slaw
– 2 cups shredded cabbage (150g)
– 1 cup shredded carrots (75g)
– 1/2 cup sliced radishes (50g)
– 1/4 cup thinly sliced red onion (25g)
– 2 tbsp rice vinegar (30ml)
– 1 tbsp sesame oil (15ml)
– 1 tsp sugar (5g)
– Salt, to taste
– Black pepper, to taste
Method
### Method
#### Preparing the Chicken Katsu
1. **Prepare the Chicken:**
– Pound the chicken breasts to an even thickness (about 1 cm) using a meat mallet.
– Season both sides with salt and black pepper.
2. **Breading Station:**
– Place the flour in a shallow dish.
– Beat the eggs in a second shallow dish.
– Place the panko breadcrumbs in a third shallow dish.
3. **Bread the Chicken:**
– Dredge each chicken breast in the flour, shaking off any excess.
– Dip into the beaten eggs, allowing any excess to drip off.
– Press into the panko breadcrumbs, ensuring an even coating. Set aside.
4. **Frying:**
– Heat about 1 cm of vegetable oil in a large skillet over medium-high heat. The oil should reach 175°C.
– Fry the breaded chicken breasts for about 3-4 minutes on each side, until golden brown and cooked through (internal temperature should read 74°C).
– Transfer to a paper towel-lined plate to drain any excess oil.
#### Making the Tonkatsu Sauce
1. **Combine Ingredients:**
– In a small bowl, mix together the ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until well blended.
#### Preparing the Crunchy Slaw
1. **Mix the Vegetables:**
– In a large bowl, combine the shredded cabbage, shredded carrots, sliced radishes, and thinly sliced red onion.
2. **Dress the Slaw:**
– In a small bowl, whisk together the rice vinegar, sesame oil, sugar, salt, and black pepper.
– Pour the dressing over the vegetable mixture and toss until well coated.
#### Serving
1. **Assembly:**
– Slice the chicken katsu into strips for easy serving.
– Serve hot chicken katsu with a generous drizzle of tonkatsu sauce and a side of crunchy slaw. Enjoy!
