Chicken Katsu Homemade Katsu Sauce Recipes

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

Steps:

• For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
• Heat oil in deep-fryer to 350 degrees F (175 degrees C).
• Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
• Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

AIR FRYER CHICKEN KATSU WITH HOMEMADE KATSU SAUCE

Steps:

• Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.
• Place beaten eggs in a flat dish. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so that the bread crumbs stick to the chicken.
• Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
• Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.

CHICKEN KATSU

Steps:

• Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

CHICKEN KATSU & HOMEMADE KATSU SAUCE

Steps:

• Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
• Combine the garlic powder, salt, and pepper in a bowl.
• Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
• Add all the ingredients for the katsu sauce in a bowl and whisk until it's fully incorporated. Set aside.
• Put the flour, beaten egg, and panko into 3 separate shallow containers.
• Dip the chicken thigh pieces into the flour and thoroughly coat.
• Then dip into the egg, letting any excess drip off.
• Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
• Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it's done (145 °F internally).
• Serve chicken with rice and katsu sauce.

CHICKEN KATSU

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

EASY CHICKEN KATSU

Steps:

• For the Sauce:.
• Add sauce ingredients to a bowl one by one, mixing in between.
• For the Chicken:.
• Place flour, eggs, and panko in separate bowls.
• Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
• Deep fry or pan fry at medium heat until lightly brown.
• Serve with sauce and hot rice.