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Main Dishes

Chicken Katsu

Tonkatsu Sauce

  • 6 tablespoons ketchup
  • 6 tablespoons Worcestershire sauce
  • 4 teaspoons unsulphured molasses
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon fresh ginger, grated
  • 1/8 teaspoon ground cloves

Chicken Katsu

  • Vegetable oil for frying
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko bread crumbs
  • 2 (8 oz.) boneless skinless chicken breasts, halved and pounded 1/4 inch thick
  • Kosher salt and black pepper
  • 4 cups shredded green cabbage
  • Steamed rice and lemon wedges, for serving

Directions

  1. Combine all tonkatsu sauce ingredients in a small bowl and set aside.
  2. Heat 1/3 inch vegetable oil in a large skillet to 350 degrees F.
  3. Place flour, eggs, and panko in separate shallow bowls.
  4. Season chicken with salt and pepper.
  5. Dredge chicken in flour, then egg, then panko.
  6. Fry 2 cutlets at a time until golden brown, about 2 minutes per side.
  7. Drain on paper towels and season lightly with salt.
  8. Slice chicken into strips.
  9. Serve with cabbage, steamed rice, lemon wedges, and tonkatsu sauce.