Chicken-katsu (d) Recipe
Panko Battered Chicken Breast with Dipping Sauce Served with Miso Soup (Dine In Only)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Katsu
Dipping Sauce
Miso Soup
Method
Chicken Katsu
- 1
Prepare Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Set Up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, then coat with panko breadcrumbs, pressing to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, carefully add the breaded chicken breasts. Fry for 4-5 minutes on each side or until golden brown and cooked through.
- 5
Dipping Sauce
- 6
Mix Sauce Ingredients
In a small bowl, whisk together soy sauce, mirin, sugar, sesame oil, and chopped green onion until well combined.
Miso Soup
- 7
Prepare Dashi
In a saucepan, bring dashi stock to a simmer over medium heat.
- 8
Add Miso
In a separate bowl, mix miso paste with a small amount of hot dashi until smooth, then stir into the pot.
- 9
Add Tofu and Seaweed
Gently add cubed tofu and wakame to the soup and heat through. Do not boil.
- 10
Garnish
Serve the miso soup hot, garnished with additional green onion.
