Chicken Katsu with Tonkatsu Sauce

This is a Japanese dish that is very popular in Hawaii. One of my favourite dishes, I nearly always make Chicken Katsu Curry. Which is a flattened out chicken breast, coated in Panko breadcrumbs and either pan fried or baked (I always bake them), served with a curry sauce. Its delicious with steamed rice and a mandarin & radish salad.

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.