These Chicken katsu tacos are a breeze to make in just 30 minutes and are bursting with
flavor. Enjoy the crispy chicken, complemented by tangy Ton katsu sauce and a refreshing
cabbage slaw. Perfect for a quick delicious meal.
Ingredients
for 4 servings
CHICKEN KATSU
● 2 cups vegetables oil (480 ml), for frying
● 4 boneless, skinless chicken thighs
● 1 ½ teaspoon kosher salt
● 2 cups panko bread crumbs (230g)
● 1 cup all purpose flour (125g)
● 3 large eggs
TONKATSU SAUCE
● ¼ cup Worcestershire sauce (65g)
● 2 teaspoon sugar
● ¼ cup ketchup (60 g)
CABBAGE SLAW
● 1 ½ tablespoons rice vinegar
● ½ cup mayonnaise (120g)
● ½ green cabbage
● ½ teaspoon kosher salt
FOR SERVING
● 8 small flour tortillas
● Seasame seed
● Scallion, thinly sliced
● Lime wedge
● Fresh cilantro leaf
Step 1:
prepare the chicken: Pour about ½ inch (1 ¼ cm) of vegetable oil into a heavy-bottomed,
high-sided skillet. Heat over medium until the oil reaches 350°F (180°C)
Step 2:
Lay chicken thighs on a cutting board and civer them with plastic wrap. Using the flat side of
a meat tenderizer, pound the chicken until each thigh is between ¼ inch (6mm) and ⅓ inch
(8mm) thick.
Step 3:
On the cutting board , sprinkle salt evenly on both sides of the flattened chicken.
Step 4:
Add the panko, eggs, and flour to 3 separate shallow bowls.
Step 5:
Dredge each piece of chicken in flour, shaking off any excess, then dip in the beaten egg,
and finally coat with panko. Press the panko gently into the chicken to ensure a thick, even
layer.
Step 6:
Fry the chicken in batches in the hot oil, cooking for about 2 minutes per side until golden
brown and cooked through. Transfer to paper towels to drain and lightly season with salt
immediately.
Step 7:
Prepare the ton katsu sauce: In a small bowl, combine the ketchup, sugar, and
Worcestershire sauce. Stir until well mixed, then set aside.
Step 8:
Prepare the cabbage slaw: In a medium bowl, combine the cabbage, mayonnaise, vinegar,
and salt. Toss until the cabbage is well coated. Taste and adjust with more salt if needed. Set
aside.
Step 9:
Wrap the tortillas in a damp kitchen towel and heat the microwave for 30 srconds.
Step 10:
Slice the chicken thighs into ⅓ – inch (8mm) thick pieces. Place about half a thigh’s worth of
meat onto each flour tortilla. Top with approximately ¼ cup (25g) of cabbage slaw, a drizzle
of ton katsu sauce, sesame seeds, scallions, and cilantro. Repeat with the remaining chicken
to make a total of 8 tacos. Serve with lime wedges on the side.
