Batch Size
1 lb. chicken
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Make the tonkatsu sauce:
- In a small bowl, combine the ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, freshly grated ginger, and finely minced garlic. Stir to combine.
- Best if it rests at least 30 minutes before serving.
- Pound the chicken:
- Place the halved chicken breast between plastic wrap and gently pound out to about 1/4 inch thick.
- Salt and rest the chicken:
- Salt the chicken liberally, cover, and refrigerate for about 1 hour.
- This helps the chicken break down and become juicier — can be omitted, but the result is better with it.
- Set up a breading station:
- Three bowls: flour in one, beaten eggs plus 1 1/2 Tbsp. water in the second, panko breadcrumbs in the third.
- Bread the chicken:
- Dredge in flour (shake off excess), dip in the egg wash (let excess drip off), then dredge in panko.
- Place coated chicken on a wire rack.
- Heat the pan and preheat the oven:
- Add enough vegetable oil to coat the bottom 1/2 inch of an iron skillet or stainless-steel pan; heat to 350°.
- Pan should be large enough not to overcrowd the chicken.
- Preheat oven to 200°.
- Pan-fry the chicken:
- Add chicken to the pan, cook 1-2 minutes just until the crust sets, then flip and cook another 1-2 minutes.
- Continue flipping until golden to dark brown and crispy on both sides.
- Finish in the oven:
- Remove chicken to a clean wire rack, then place in the 200° oven to finish cooking.
- Depending on thickness, may need another 7-8 minutes.
- Chicken should reach 165° before eating.
- Slice and serve:
- Cut into thin strips (chopstick-friendly).
- Serve with rice, tonkatsu sauce, or your favorite brown sauce.