Chicken Katsu with Tonkatsu Sauce
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- 2 cups panko breadcrumbs
For frying
- 1 cup neutral oil (such as vegetable or canola oil), for frying
For the tonkatsu sauce
- 3 tbsp worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp garlic powder
For serving
- 2 cups cooked short-grain white rice, for serving
- 1 cup green cabbage, finely shredded, for serving
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- 1
Make the tonkatsu sauce: combine the Worcestershire sauce, ketchup, soy sauce, oyster sauce, Dijon mustard, honey, and garlic powder in a small saucepan over medium-low heat. Stir and cook for 2–3 minutes, until the sauce is just warmed through and the ingredients are fully combined. Remove from heat and set aside.
- 2
Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/2 inch.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!