Kids' Chicken Katsu
A kid-friendly version of Japanese chicken katsu served with a sweet and tangy dipping sauce made from ketchup, Worcestershire sauce, and strawberry jam. Crispy panko-breaded chicken cutlets perfect for serving over rice.
Ingredients
- •½ cup ketchup
- •2 tablespoons Worcestershire sauce
- •2 teaspoons strawberry jam
- •1½ pounds chicken cutlets
- •1 to taste Kosher salt
- •¾ cup all-purpose flour
- •3 large eggs
- •2 cups panko
- •8 tablespoons vegetable oil
- •4 servings short-grain rice
Cooking Instructions
- 1.
Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.
3 min
- 2.
Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.
5 min
- 3.
Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.
10 min
- 4.
Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.
15 min
- 5.
Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.
5 min
- 6.
Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.
