Japanese Chicken Katsu With Allergy Safe Tonkatsu Sauce 1771028723065 S6hn

Ingredients

• 4 pieces Chicken breasts, pounded to 1/2 inch thickness
• 2 cups Panko breadcrumbs (ensure gluten-free if needed)
• 0.5 cup All-purpose flour or rice flour
• 2 pieces Large eggs, beaten
• 1 cup Vegetable oil for frying
• 0.5 cup Tomato ketchup
• 2 tablespoons Coconut aminos (soy-free alternative)
• 1 tablespoon Worcestershire sauce (ensure anchovy/soy free if needed)
• 1 tablespoon Honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   Season the chicken breasts on both sides with salt and black pepper.

2. 2

   Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. 3

   Dredge each chicken piece in flour, dip into the egg wash, and then press firmly into the panko until fully coated.

4. 4

   In a small bowl, whisk together the ketchup, coconut aminos, Worcestershire sauce, honey, and mustard to create the allergy-safe tonkatsu sauce.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

6. 6

   Fry the chicken cutlets for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

7. 7

   Transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil.

8. 8

   Slice the chicken into strips and serve immediately drizzled with the allergy-safe sauce.