When pears are in season, this luscious cake is the ideal winter treat. Use apples, raspberries, or peaches in place of the pears to switch it up for other seasons. Sift confectioners’ sugar on top for an optional garnish, and/or serve with a dollop of whipped cream.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup Worcestershire sauce
- ¼ cup ketchup
- 2 tablespoons soy sauce
- pepper to taste
- 2 cups vegetable oil, for deep-fat frying
- ½ cup all-purpose flour
- ½ cup panko bread crumbs
- salt and pepper to taste
- 1 egg, beaten
- 2 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
- 1 green onion, thinly sliced
Instructions
- For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
- Heat oil in deep-fryer to 350 degrees F (175 degrees C).
- Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
- Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.
Nutrition Facts
| Calories | 718 kcal |
| Carbohydrate | 73 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 2 g |
| Protein | 30 g |
| Saturated Fat | 7 g |
| Sodium | 2290 mg |
| Sugars | 15 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I have been using this recipe as a base since I first had it ( as take out’ ) party dish @ my brothers house in Honolulu. 1985 I use Panko.. but substitute corn starch for the flour step..use a good organic egg from my six laying Rhode Island Hens .. ( yup, I’m bragging about my girls.. best eggs ever lol this original recipe is is my guideline and I have shared it with hundreds of people .. making it tonight.. will share a pic later.. thank you
It was pretty simple to make and super delicious!
This was great on my first attempt. I used 1:1 gluten free flour and gluten free panko and it came out great, along with the sauce which was a perfect complement. This is hubby’s favorite at the local Japanese restaurant and it met his approval! It’s going into our rotation for sure.
Yummy! Wouldn’t change a thing. Will make it again.
I only used this recipe for the sauce, but the sauce was amazing, went so well with the chicken I made using a recipe dang near exactly like this one.
Don’t need copious amounts of sauce.
Did a few things different and it tasted amazing! I always use MSG when seasoning meat, and it really is something I can’t live without now. There are a lot of misconceptions about MSG in North America, but really it is just a form of salt that enhances meats natural flavour. This recipe was great however I added salt and pepper in the flour and Panko as well as directly on the chicken (with msg). Also I did the sauce different… I used hoisen sauce, siracha, ketchup, honey and a bit of this garlic mayo I had in the fridge.. it was great!
excellent and super easy to make. added a bit of red hot to the eggs. paired it with bowtie pasta with garlic, lemon, and parmesan.
The chicken was great! Didn’t do the sauce recipe. I’ll not do chicken any other way. This is a once a week meal. It’s that good.
turned out great! the sauce was a nice compliment ~ will make it again!
Excellent entree. My pickiest teen had seconds and approved chicken katsu for future meals. Very crunchy and pleasant texture. If you like fried chicken, this one is for you. The sauce was not to my liking at first taste so, I added a tablespoon of brown sugar, and a couple of dashes of garlic powder. Certainly not enough to dock this fine recipe a star, after all, any good cook adjusts to their taste!
I have made this recipe about 6 times since I have come across it. The recipe is so easy, and tasty, and is a huge hit with my spouse who is a very fussy eater… The only changes I made to this recipe were to the Tankatsu sauce. I added an extra quarter cup of ketchup to the ingredients, and discovered that it not only cut the powerful taste of the Worsechester sauce but also gave it a little more zing… Great recipe for those pressed for time…
Good stuff! Chicken was good, I too tweaked the sauce after tasting it as written. I increased the soy sauce, decreased the worcestershire, added some mirin and Sriracha and ended up with an end product that was good. I have no idea what real tonkatsu sauce should taste like, but what I made tastes more like and better than the kikoman tonkatsu sauce that comes from the grocery store. Thanks for the recipe and the direction for the sauce!
I made this exactly as suggested. It turned out delicious! If the Tonkatsu sauce is too strong for you, just add more ketsup.
The sauce was inedible and I wastedso much Worcestershire.The chicken was great, though.
This was so good! I put some pineapple juice in with the sauce to make it a little sweet. My 3 yr. old even asked for seconds!
The only reason I did not give 5 stars is because I had to make a few tweaks (to not have bland chicken). -I added the following directly to the chicken: Garlic powder, salt, black pepper, granulated toasted onion, and smoked paprika. Than I followed the steps for breading and frying. I make sure you heat the oil on medium-high then turn it down to medium-low RIGHT BEFORE I place the chicken in the pan. It makes the chicken moist, cook completely, and the breading will be golden brown and very crispy. If the temp is too high, you will burn the breading before the chicken is thoroughly cooked. Enjoy!!
Chicken was awesome! Sauce was awful. I used sweet chili sauce from trader joes and it was perfect.
Great sauce. Use a different recipe for the Panko though.
Oh my goodness. This was soooo good. Reminded us of living in japan. Sauce was perfect too.
I was trying for the first time and bc of being unsure I didn’t want to over cook, just 2 of us and left overs rarely get eaten. I regret not making more though, this is an extremely good recipe… thank you 🙂