Red Meat Allergy Friendly Chicken Katsu with Tonkatsu Sauce

Total time40 min

Prep time20 min

Cook time20 min

Red Meat Allergy Friendly Chicken Katsu with Tonkatsu Sauce

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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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 oil 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.

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