Chicken Katsu with Homemade Tonkatsu Sauce | Lindsey Eats

Step 1

Brine your chicken overnight by placing in a closed container or bag filled with water, salt, and pepper to taste. Start by beating your chicken and season with salt and pepper.

Step 2

Before you start breading your chicken, make your cabbage slaw and prepare your Tonkatsu sauce by mixing ketchup, Worcestershire sauce, sesame seeds, soy sauce, sugar, dijon mustard, garlic powder and salt and pepper. Set aside.

Step 3

To make your cabbage salad, thinly slice cabbage and toss with green cabbage, green onions, mayo (preferably Kewpie Japanese mayo), dijon mustard and salt and pepper to taste.

Step 4

Next, get your frying station ready by making a plate of potato starch, a plate of panko breadcrumbs and a bowl of beaten eggs.

Step 5

In a deep pot or skillet, heat up vegetable or canola oil. Once it’s hot, start to dredge your chicken in potato flour, then the eggs, then the panko, fry until evenly cooked and crispy (about 15-20 minutes). Remove and let rest for 5 minutes, slice and serve with your tonkatsu sauce and cabbage slaw.