Maybe you’ve heard of Tonkatsu, a Japanese dish made out of a pork cutlet that has been breaded and fried. Tori katsu or chicken katsu is a chicken version of this dish.
Instead of our usual toasted breadcrumbs, the Japanese use panko. Panko is similar, but is much coarser and and bigger, which results in a crispier crust. In the Netherlands you can buy panko in some supermarkets and in most Asian grocery stores.
We ate the tori katsu with some steamed rice and homemade coleslaw.
Tori katsu for two
- 2 chicken breasts
- All purpose flour (2 to 3 tablespoons)
- 1 egg
- Flavorless vegetable oil for shallow frying
- HP brown sauce or tonkatsu sauce
- Kewpie or regular mayonnaise
Cut any sinews from the chicken breasts. I also cut the tenders of, to neaten it up. I breaded and fried these along with the chicken breasts.
Take 3 bowls, one for the flour, one for the whipped egg and one for the panko.
Put the chicken breasts into the flour, shake off any excess, dip in the egg giving it a good coating and then into the panko. Gently press the panko onto the chicken for an even crust.
Heat a small frying pan with a good layer of oil. You want the oil to come about halfway up your chicken for a shallow fry.
Shallow fry the chicken on a medium heat until cooked and golden brown. Drain on paper towel and cut into strips.
Serve with some steamed rice, vegetables of your choise and a dip made of HP brown sauce or tonkatsu sauce and a bit of Kewpie or regular mayonnaise.
Tonkatsu sauce is also called Japanese Worchestershire sauce. HP brown sauce is very similar in flavor. If you can’t find tonkatsu sauce try looking for HP.