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Sweet Sour Katsu Chicken (lunch) Recipe

Name: Sakeba Asian Pub & Grills Sweet Sour Katsu Chicken (Lunch) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces boneless skinless chicken breasts; 1 tsp kosher salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 2 pieces large eggs; 1.5 cups panko breadcrumbs; 1 cups vegetable oil (for frying); 0.5 cups neutral oil for shallow frying (if needed); 0.5 cups pineapple juice; 0.25 cups rice vinegar; 0.5 cups ketchup; 3 tbs light brown sugar; 1 tbs soy sauce; 1 tbs mirin or dry sherry (optional); 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tsp cornstarch; 2 tbs cold water; 2 cups steamed white rice or short-grain rice; 2 cups shredded cabbage or mixed salad; 2 tbs scallions, thinly sliced; 1 tsp toasted sesame seeds; 2 pieces lemon wedges (optional)

Inspired by Sakeba Asian Pub & Grill

Time40m

Serves2

Make Sweet Sour Katsu Chicken (lunch) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Katsu Chicken

2 pieces boneless skinless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

3/4 cups 00 bread flour

2 pieces Large eggs

1 1/2 cups Panko breadcrumbs

1 cups vegetable oil (for frying)

1/2 cups neutral oil for shallow frying (if needed)

Sweet & Sour Sauce

1/2 cups Pineapple juice

1/4 cups Rice vinegar

1/2 cups Ketchup

3 tbs light brown sugar

1 tbs Aged soy sauce

1 tbs mirin or dry sherry (optional)

1 tsp Fresh ginger, grated

1 tsp Garlic, minced

1 tsp Cornstarch

2 tbs cold water

To Serve

2 cups steamed white rice or short-grain rice

2 cups shredded cabbage or mixed salad

2 tbs scallions, thinly sliced

1 tsp toasted sesame seeds

2 pieces lemon wedges (optional)

Method

Katsu Chicken

Prep the chicken

Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or heavy skillet, pound each breast to an even thickness about 1/2 inch (1.2 cm). Season both sides evenly with kosher salt and black pepper.

Set up dredging stations

Place the flour in a shallow bowl. In a second bowl, lightly beat the 2 eggs. In a third shallow bowl, place the panko breadcrumbs. One at a time, dredge each chicken breast in flour, shaking off excess; dip into the beaten eggs, then press firmly into the panko breadcrumbs to coat well on both sides.

Heat oil

Pour vegetable oil into a large skillet to a depth of about 1/4 inch (use more if needed for fry coverage) and heat over medium-high until shimmering and a breadcrumb sizzles but does not immediately burn (about 340-350°F / 170-175°C). If using a thermometer, maintain heat in that range; adjust burner as necessary.

Fry the cutlets

Carefully add the breaded chicken to the hot oil without overcrowding the pan (work in batches if needed). Fry until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Transfer cooked cutlets to a wire rack set over a baking sheet or paper towel-lined plate to drain.

Rest and slice

Let the cutlets rest 3 minutes, then slice into 1/2-inch strips on the bias for serving.

Sweet & Sour Sauce

Combine the pineapple juice, rice vinegar, ketchup, light brown sugar, soy sauce, mirin (if using), grated ginger, and minced garlic in a small saucepan. Whisk to combine and bring to a gentle simmer over medium heat.

In a small bowl, whisk the cornstarch with the 2 tablespoons of cold water to make a slurry. When the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to simmer for 1-2 minutes until the sauce thickens to a glossy, pourable consistency. Taste and adjust balance: add a pinch more sugar for sweetness, a splash more vinegar for tang, or a teaspoon of water if too thick. Remove from heat and keep warm.

To Serve

If not already prepared, cook and keep warm 2 cups steamed rice according to package instructions or rice cooker directions.

Divide steamed rice between two lunch plates or bowls. Place a handful of shredded cabbage or mixed salad alongside the rice.

Arrange the sliced katsu chicken over the rice or beside it. Spoon a generous 1/4 to 1/3 cup of the sweet & sour sauce over each portion of chicken (reserve extra sauce for passing). Sprinkle sliced scallions and toasted sesame seeds over the chicken, and serve lemon wedges on the side if desired.

Serve immediately so the katsu stays crisp. Leftover sauce can be stored refrigerated up to 3 days; reheat gently before using.