Rice Free Chicken Katsu with Tonkatsu Sauce
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Learn more āIngredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Ā½ tsp salt
- Ā¼ tsp black pepper
For the breading
- Ā½ 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
- Ā¼ tsp garlic powder
For serving
- 2 cups cooked short-grain white rice, for serving
Can be omittedcooked short-grain white rice
- 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 2ā3 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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