Chicken Katsu with Tonkatsu Sauce

Chef

Simon

INGREDIENTS

Makes 5 portions.

Tonkatsu Sauce

90 mL (1/4 cup + 2 Tbsp) Ketchup

15 mL (1 Tbsp) Soy Sauce

10 mL (2 tsp) Brown Sugar

5 mL (1 tsp) Worcestershire Sauce

Chicken Katsu

5 chicken breasts, boneless, skinless

250 mL (1 cup) All Purpose Flour

500 mL (2 cups) Panko Crumbs

Salt (to taste)

Pepper (to taste)

2 Large Eggs

Spray Oil (as needed)

PREPARATION

  1. Combine all the ingredients for the Tonkatsu Sauce. Taste and adjust ingredients to meet your taste preference.
  2. Between plastic wrap or parchment paper, pound and tenderize the chicken breast until it is approximately 1/4" thick. Set aside.
  3. In a shallow pan, combine flour, Panko crumbs, salt & pepper.
  4. Beat egg in another shallow pan.
  5. Dredge the chicken in the egg and then the crumb mixture. Press to coat chicken.
  6. Preheat oven to 350 F. Place chicken on baking tray lined with parchment paper. Generously spray with oil. Bake for 10 minutes. Turn chicken over and spray other side and continue to cook until golden and fully cooked.
  7. To serve drizzle chicken with Tonkatsu sauce. Serve with sticky rice, vegetables, nori, sesame seeds as desired.

Chef Note: Chicken can be substituted with pork, fish, tofu or other plant based options.