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Chicken Katsu with Thai Sauce Recipe

Sunday, September 15, 2013 | Labels: , , |

Chicken katsu is one of my favourite Japanese dishes and the addition of these golden and crispy panko-encrusted chicken dish is most welcome at many meals.  It is quite easy to make these at home, just remember to watch out while frying and to fry at a moderate heat to ensure that the chicken is throughly cooked.  Instead of the usual tonkatsu sauce, I served these with some spicy Thai sauce which is a great change.  Recently, I have taken to making bento and the extra katsu will be frozen and then reheated in the oven at a later date for my bentos!

katsu (3 of 3)

Simply serve these with rice and a simple salad and you're all set for a satisfying meal.  I marinated the chicken breasts in a mixture of mirin, soy, salt and pepper prior to coating them with panko.  Panko is Japanese style bread crumbs and can be found in most regular grocery stores.  The panko makes the dish extremely crunchy and is very versatile as well.  Always great to have some in your pantry.  For my rice, I added some savoury furikake (a mixture of roasted seaweed, sesame seeds and egg this time) which are easily available in Japanese grocery stores.  It's a convenient and yummy addition to plain rice, I have to say.

katsu (1 of 3)

This recipe is one of my Yuen Chun Recipes.


2 chicken breasts (or thighs if you so wish) - slice diagonally if thick
3 tablespoons Thai stir fry sauce (I used Yuen Chun's)

1 tablespoon light soy sauce
1 tablespoon mirin
Dash of salt
Dash of pepper

1 egg, beaten
3 tablespoons flour or enough for dusting chicken
4 tablespoons panko


Firstly, marinate the chicken breasts in the ingredients listed above.  Set aside for about 30 minutes if you can. 

When you are ready to cook, coat the chicken breasts in some flour, dust off excess.  Coat in beaten egg and then coat with the panko.  Repeat until all chicken pieces are coated.

To make frying easier, you can place the coated chicken in the fridge for a bit for them to firm up a little.  Shallow fry the chicken pieces in hot oil until golden.  I do this on moderate heat but you have to watch the frying to make sure the chicken doesn't get burnt.  This took me about 8 minutes for both sides.

Drain on some paper towels.  Serve with Thai chili sauce, rice and a small salad.


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