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Chicken Katsu

Strips of panko-breaded, boneless chicken thighs beside bowl of Katsu sauce

PC Black Label Panko, Japanese-Style Bread Crumbs

Chicken Katsu

With PC®Black Label Panko Breadcrumbs creating a crisp and golden crust for chicken, this Japanese-i...

With PC®Black Label Panko Breadcrumbs creating a crisp and golden crust for chicken, this Japanese-inspired dish is brimming with flavours of garlic and soy and pairs perfectly with classic and easy-to-make ketchup-based Katsu sauce. Serve with steamed rice and broccoli for a complete meal.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: Japanese
  • Season: Spring
  • Course: Main
  • Main Ingredient: Chicken
  • Amount Per Serving

    % Daily Value

  • Calories

    380 cal

  • Total Fat

    8 g

  • Sodium

    990 mg

  • Total Carbohydrate

    52 g

  • Dietary Fiber

    2 g

  • Protein

    26 g

Chicken Katsu

Strips of panko-breaded, boneless chicken thighs beside bowl of Katsu sauce

PC Black Label Panko, Japanese-Style Bread Crumbs

  • Amount Per Serving

    % Daily Value

  • Calories

    380 cal

  • Total Fat

    8 g

  • Sodium

    990 mg

  • Total Carbohydrate

    52 g

  • Dietary Fiber

    2 g

  • Protein

    26 g

How to make

Ingredients

  • Chicken and Marinade:
  • 6

    Boneless skinless chicken thighs, about 530 g
  • 1 tbsp (15 mL)

    Soy sauce
  • 2

    Cloves garlic, minced
  • 1/4 tsp (1 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • Katsu Sauce:
  • 1/2 cup (125 mL)

    PC®Ketchup
  • 3 tbsp (45 mL)

    Worcestershire sauce
  • 2 tbsp (25 mL)

    Granulated sugar
  • 2 tbsp (25 mL)

    Soy sauce
  • 2 tbsp (25 mL)

    Mirin
  • 2 tsp (10 mL)

    Minced garlic
  • 2 tsp (10 mL)

    Minced ginger root
  • Breading:
  • 1/2 cup (125 mL)

    All-purpose flour
  • 1/4 tsp (1 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 2

    Eggs, beaten
  • 2-1/2 cups (625 mL)

    PC®Black Label Panko Japanese Style Bread Crumbs
  • 1/3 cup (75 mL)

    Vegetable oil
  • 1

    Lemon, cut in 12 slices

How to make

  • Step 1

    Make Chicken and Marinade: Place chicken thighs between two sheets of plastic wrap; using meat mallet or the bottom of a heavy frying pan, pound to 1/4-inch (5 mm) thickness. In large bowl, stir together soy sauce, garlic, salt and pepper; add chicken. Rub mixture all over chicken until coated; let stand 15 minutes.

  • Step 2

    Meanwhile, make Katsu Sauce: In small saucepan, combine ketchup, Worcestershire, 3 tbsp (45 mL) water, sugar, soy sauce, mirin, garlic and ginger. Cook over low heat, stirring, for about 10 minutes or until thickened; set sauce aside.

  • Step 3

    Make Breading: In shallow dish, whisk together flour, salt and pepper. In separate shallow dish, whisk eggs together with 2 tbsp (25 mL) water. Pour panko into a third shallow dish. Dip chicken into flour mixture to coat, shaking off excess. Next dip into egg mixture followed by panko, patting to coat.

  • Step 4

    In large frying pan, heat 2 tbsp (25 mL) of the oil over medium heat. Cook chicken in three batches, turning occasionally, for about 6 minutes or until brown, crisp and cooked through. Add more of the oil to pan between batches. Cut chicken into strips and serve with lemon slices and Katsu Sauce.

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