Description
Crispy, golden, and perfectly juicy, this Chicken Katsu with Teriyaki Glaze is a Japanese classic made even better with a sweet-savory glaze. Serve it with rice or slaw for a satisfying meal.
Ingredients
-
2 boneless chicken breasts
-
1/2 cup flour
-
2 eggs, beaten
-
1 cup panko breadcrumbs
-
Salt and pepper
-
Oil for frying
For Teriyaki Glaze:
-
1/4 cup soy sauce
-
2 tbsp mirin
-
1 tbsp brown sugar
-
1 tbsp honey
-
1 tsp grated ginger
Instructions
-
Pound chicken to even thickness. Season with salt and pepper.
-
Dredge chicken in flour, dip in egg, then coat in panko.
-
Heat oil and fry chicken until golden and cooked through (about 3–4 mins per side).
-
In a small pan, combine glaze ingredients and simmer until thickened.
-
Slice chicken and drizzle with teriyaki glaze. Serve hot.
Notes
-
Air fryer alternative: 400°F for 12–15 minutes.
-
Pairs great with cabbage salad or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese