Chicken tonkatsu is a variation of the famous pork tonkatsu, a Japanese dish consisting of breaded meat (e.g. pork or chicken) using Japanese or Panko bread crumbs, then fried until crispy. It resembles a breaded pork chop, but in this case, we are using chicken breast as a substitute for pork. This Japanese dish is so simple to make and does not require special Japanese ingredients. You can buy Panko bread crumbs in any local supermarkets and the rest of the ingredients are commonly found in supermarkets or wet market. Another thing, its about the tonkatsu sauce recipe which is included here. I found a really simple tonkatsu sauce recipe that does not require Mirin or Sake and it only composed of four simple ingredients which you can find in your kitchen pantry.
- ½ kilo chicken breasts fillet
- 2 raw eggs, beaten
- ¾ cup Japanese bread crumbs
- 4 Tbsp. all-purpose flour
- salt and pepper to taste
- shredded cabbage and onion, tomatoes for garnishing
- 4 Tbsp. tomato ketchup
- 10 tsp. Worcestershire sauce
- 2 Tbsp. oyster sauce
- 1½ Tbsp. granulated sugar
- Slice the chicken breast half and inch thick and rub it with salt and pepper. Make an egg wash by beating the eggs in a bowl until foamy then set aside.
- Dredge the chicken breast in flour until well coated. Shake a little bit then dip in beaten eggs then dredge in a deep plate with Japanese bread crumbs.
- In a deep pan, heat oil for deep frying the chicken breast. Deep fry the chicken for about 5 minutes or until golden brown. Serve with tonkatsu sauce and prepare the side dish of shredded cabbage and slices of tomatoes.
- Combine all the tonkatsu sauce ingredients in a bowl then whisk together. Serve with the chicken tonkatsu.
- Slice strips of cabbage as thinly as possible. Transfer the shredded cabbage into a bowl of water and set aside. When ready to serve, drain the cabbage and transfer to colander to remove excess water.