chicken katsu with tonkatsu sauce and sunomono

Name: Chicken Katsu with Tonkatsu Sauce and Sunomono
Prep time: 25 min
Cook time: 15 min
Yield: 6
Cuisine: Japanese
Ingredients: ## CHICKEN KATSU; 2 pound(s) boneless skinless chicken breasts (i usually just get 3 large); 3 cup(s) japanese panko (or breadcrumbs); 3 eggs; 1 teaspoon(s) salt; 1/2 teaspoon(s) pepper; vegetable oil, enough for frying; ## TONKATSU SAUCE; 4 tablespoon(s) ketchup; 6 tablespoon(s) worcestershire sauce; 3 tablespoon(s) soy sauce; 3 tablespoon(s) mirin (or rice vinegar); 3 tablespoon(s) sugar; 1 teaspoon(s) dijon mustard; ## SUNOMONO (JAPANESE CUCUMBER SALAD); 2 english cucumbers; 1/4 cup(s) rice vinegar; 1 teaspoon(s) sugar; 1/4 teaspoon(s) salt; 1 tablespoon(s) sesame seeds

14 Pinches 1 Photo

Sara Andrea

Eugene, OR

Updated on Aug 3, 2020

My family LOVES Japanese cuisine. This is Japanese fried chicken, easy to make at home with rich flavors and wonderful textures.

Rate

prep time 25 Min

cook time 15 Min

method Deep Fry

yield 6 serving(s)

Ingredients

CHICKEN KATSU
2 pounds boneless skinless chicken breasts (i usually just get 3 large)
3 cups japanese panko (or breadcrumbs)
3 eggs
1 teaspoon salt
1/2 teaspoon pepper
vegetable oil, enough for frying
TONKATSU SAUCE
4 tablespoons ketchup
6 tablespoons worcestershire sauce
3 tablespoons soy sauce
3 tablespoons mirin (or rice vinegar)
3 tablespoons sugar
1 teaspoon dijon mustard
SUNOMONO (JAPANESE CUCUMBER SALAD)
2 english cucumbers
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon sesame seeds

How To Make chicken katsu with tonkatsu sauce and sunomono

Step 1

Sunomono: Peel cucumber leaving alternating green stripes. Slice in half lengthwise, scrape out seeds. Cut very thin slices. Place slices in a double layer of paper towels and squeeze gently to remove excess moisture. Combine vinegar, sugar and salt in medium bowl. Add cucumbers, coat well and add sesame seeds. Set aside.

Step 2

Tonkatsu Sauce: Mix ketchup, worcestershire sauce, soy sauce, mirin, sugar, and mustard in a bowl. Set aside.
Step 3

Fried Katsu: Dry chicken breasts with a paper towel, discard towel. Slice chicken horizontally (so chicken breast is thin). Salt and pepper. Heat pot of cooking oil to 350 degrees F. Beat eggs in bowl. Dip chicken pieces in egg mixture, then dip in panko, dip again in egg mixture, and finish with second dip in panko. Drop coated chicken pieces in heated oil and deep fry until both sides turn golden brown. Place chicken on plate lined with paper towels. Cut chicken into strips diagonally.
Step 4

Serve: Serve fried katsu over cooked rice with tonkatsu dipping sauce and sunomono on the side.
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