CHICKEN KATSU
Chicken katsu is surprisingly easy to make at home. Treat yourself more often with this crumbed chicken drizzled with a deliciously tangy sauce!
I’ve chosen to go for the oven-bake method – it makes the preparation a bit more relaxed and, because there’s no oil, the end result is quite a bit healthier! If you prefer a true fried chicken katsu experience, you could definitely cook it on the stove instead. Just follow the instructions in my recipe notes below.
Brown rice and creamy slaw are the perfect accompaniments. I really rate wombok in the slaw! It’s a lot sweeter and more tender than regular green cabbage.
For more crumbed chicken goodness, give these crumbed chicken tenders or this chicken parmigiana a go. Yum!
CHICKEN KATSU
Chicken katsu is surprisingly easy to make yourself. This version is oven-baked, making the cooking experience more relaxed and the end result quite a bit healthier!
Ingredients
CHICKEN
- 1 cup panko breadcrumbs (100g)
- 1 egg
- 2 Tbsp plain flour
- 2 Tbsp mayonnaise
- 1 Tbsp milk
- 550 g chicken schnitzel (4 pieces/1lb 3oz)
COLESLAW
- 1/2 small wombok
- 2 carrots
- 1/4 cup plain, unsweetened yoghurt (60ml)
- 2 Tbsp mayonnaise
KATSU SAUCE
- 1/3 cup tomato sauce (80ml)
- 3 Tbsp water
- 2 Tbsp soy sauce
- 1 1/2 Tbsp white vinegar
- 1 1/2 Tbsp Worcestershire sauce
- 1 1/2 Tbsp brown sugar
TO SERVE
- 2 x 250 g microwave pouches brown rice (2 x 8.8oz)
- 2 spring onions
- 1 Tbsp sesame seeds
Instructions
Preheat oven to 180ºC (360ºF) fan bake. Line a large oven tray with baking paper.
COOK CHICKEN
Spread breadcrumbs out on prepared tray. Bake for 8-10 minutes, stirring half-way through, until lightly and evenly browned. Meanwhile, whisk together egg, flour, mayonnaise and milk. Season well with salt and pepper.
Once breadcrumbs are toasted, place in a shallow dish. Set a roasting rack on top of the oven tray. Dip chicken into egg mixture and then into breadcrumbs, coating all over. Place on the rack, then into the oven (keep tray underneath). Cook for 20 minutes, until coating is crisp and chicken is cooked through.
PREPARE COLESLAW
While chicken cooks, shred wombok and grate carrots. Combine yoghurt and mayonnaise in a large bowl. Add wombok and carrot. Season generously with salt and pepper and toss until well combined.
MAKE KATSU SAUCE
In a small saucepan, whisk together tomato sauce, water, soy sauce, vinegar, Worcestershire sauce and sugar. Place on medium heat and gently simmer for a couple of minutes, until slightly thicker.
SERVE
Microwave rice according to instructions on packet. Finely slice spring onions. Divide rice between individual serving plates. Slice chicken into strips and place on top of rice. Drizzle with katsu sauce. Serve with coleslaw on the side and spring onions and sesame seeds sprinkled on top.
Recipe Notes
WINE MATCH: A Pinot Noir or Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs and plain gluten-free flour. Ensure mayonnaise, tomato sauce, soy sauce and Worcestershire sauce are gluten-free
INGREDIENT SWAPS / NOTES: If you can’t find chicken schnitzel, use two large chicken breasts instead (slice through the middle to form a total of 4 thinner pieces). You could swap the wombok for green cabbage if you prefer.
COOKING ALTERNATIVES: For the true fried chicken katsu experience, you can cook this on the stove instead. Heat 1cm / 0.5in neutral oil in a large frying pan on medium-high. Place chicken in the hot oil and cook for 3-4 minutes each side, until completely cooked through.
STORING AND REHEATING: For maximum deliciousness, I recommend reheating by microwaving and then quickly pan frying. Microwave chicken for 1-2 minutes to warm it up. Heat about 2 Tbsp oil in a large frying pan on medium-high. Shallow fry the chicken for a couple of minutes each side, until crumb coating is crisp. Reheat rice and katsu sauce in the microwave. Assemble meal just before serving.
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