For this recipe, I used what I had. I had chicken beast, I so I replaced breasts for the thighs. And actually forget the sugar in the Tonkatsu sauce, but it still tasted great. Enjoy!
Chicken Katsu Tacos
- 2 cups vegetable oil, for frying
- 4 boneless, skinless chicken thighs
- 1 ½ teaspoons kosher salt, plus more to taste
- 2 cups Panko bread crumbs
- 3 large eggs, beaten
- 1 cup all purpose flour
- ¼ cup ketchup
- 2 teaspoons sugar
- ¼ cup Worcestershire sauce
- ½ green cabbage, thinly sliced
- ½ cup mayonnaise
- 1 ½ tablespoons rice vinegar
- ½ teaspoon kosher salt, plus more to taste
- 8 small flour tortillas
- sesame seed
- scallions, thinly sliced
- fresh cilantro leaves
- Lime wedges
- Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
- Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
- On the cutting board, season the flattened chicken on both sides with the salt.
- Add the panko, eggs, and flour to 3 separate shallow bowls.
- Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
- Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
- Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
- Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
- Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
- Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.