This is the same Katsu chicken but served with a Tonkatsu sauce which is like a Japanese BBQ/Worcestershire/fruit sauce that I have made my version of. Usually this sauce is served with the pork version..
For the chicken:
Flatten out 2 chicken breasts by putting them in between some cling film and using a rolling pin. Then dip in one beaten egg, followed by a coating of Panko breadcrumbs. Lay on a baking sheet and bake at 200 C for about 20-25 minutes. Remove and slice into strips.
For the Tonkatsu sauce:
125g tomato ketchup
1 grated apple
75ml sake (Japanese wine)
2 tbsp. Worcestershire sauce
1 clove garlic, grated
1 inch piece ginger grated
2 tbsp. dark soy sauce
1 tbsp. sugar
1 tsp. Dijon mustard
Put all of the above ingredients into a small pan and bring to the boil. Lower the heat and cook to reduce until thickened. Cool and serve at room temperature with the chicken and a salad of choice. I did a tomato Panzanella salad - which seems an odd idea as its Italian but somehow goes beautifully with the Japanese style BBQ chicken.
Note 1: Japanese Panko breadcrumbs are available in most supermarkets and is a much larger type of breadcrumb.
Note 2: You can substitute the Japanese Sake wine for any dry white wine.
