Best Katsu Sauce Recipes

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE

Steps:

• 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.

KATSU CURRY SAUCE

Steps:

• Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
• When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.
• Serve over rice with chicken katsu or tofu.

TONKATSU / KATSU SAUCE

Steps:

• In a small bowl, stir together the ketchup, mustard powder, garlic powder, pepper, and Worcestershire sauce. Cover and refrigerate for at least 1 hour to blend the flavors before serving.

CHICKEN KATSU WITH KATSU SAUCE (L&L HAWAIIAN BARBECUE)

Steps:

• 1. To make sauce: Combine all ingredients and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve. **I would always make the sauce first to chill for a few hours before the chicken was ready (the sauce thickens in the refrigerator)***
• 2. Open the chicken thighs and flatten. In a bowl, combine eggs, cornstarch, pepper, garlic powder, and water. In a separate bowl pour in your panko bread crumbs. First dip the chicken in the egg batter to coat, then dip chicken in the panko bread crumbs. Fry in oil (maximum 325 degrees) until brown and crispy.
• 3. Cut chicken into strips and serve with sauce. Serve with a few scoops of hot, sticky, white rice and a scoop of macaroni salad for a true plate lunch special like L&L Hawaiian Barbecue! Serves 7-10.

AIR FRYER CHICKEN KATSU WITH HOMEMADE KATSU SAUCE

Steps:

• Whisk ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic together in a bowl until sugar has dissolved. Set katsu sauce aside.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Meanwhile, lay chicken pieces on a clean work surface. Season with salt and pepper.
• Place beaten eggs in a flat dish. Pour bread crumbs into a second flat dish. Dredge chicken pieces in egg and then in bread crumbs. Repeat by dredging chicken in egg and then bread crumbs again, pressing down so that the bread crumbs stick to the chicken.
• Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
• Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.

PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)

Steps:

• Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

HAWAIIAN STYLE KATSU SAUCE

Steps:

• In a bowl, stir together the ketchup, mustard powder, garlic powder, pepper, Worcestershire sauce and pineapple (optional). Cover and refrigerate for at least 1 hour to blend the flavors before serving.
• Store leftovers in refrigerator.

CRISP TOFU KATSU WITH LEMON-TAHINI SAUCE

Steps:

• Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
• Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
• Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
• Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
• In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
• To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
• Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

CHICKEN KATSU WITH TONKATSU SAUCE AND SUNOMONO

Steps:

• Sunomono: Peel cucumber leaving alternating green stripes. Slice in half lengthwise, scrape out seeds. Cut very thin slices. Place slices in a double layer of paper towels and squeeze gently to remove excess moisture. Combine vinegar, sugar and salt in medium bowl. Add cucumbers, coat well and add sesame seeds. Set aside.
• Tonkatsu Sauce: Mix ketchup, worcestershire sauce, soy sauce, mirin, sugar, and mustard in a bowl. Set aside.
• Fried Katsu: Dry chicken breasts with a paper towel, discard towel. Slice chicken horizontally (so chicken breast is thin). Salt and pepper. Heat pot of cooking oil to 350 degrees F. Beat eggs in bowl. Dip chicken pieces in egg mixture, then dip in panko, dip again in egg mixture, and finish with second dip in panko. Drop coated chicken pieces in heated oil and deep fry until both sides turn golden brown. Place chicken on plate lined with paper towels. Cut chicken into strips diagonally.
• Serve: Serve fried katsu over cooked rice with tonkatsu dipping sauce and sunomono on the side.

JAPANESE CHICKEN KATSU AND TONKATSU SAUCE - LOWER CALORIE

Steps:

• Cut chicken into flat thin pieces.
• Mix 1 tbsp flour, panko and breadcrumbs. (You might need more).
• Egg chicken and dredge in remaining flour.
• Egg again and then cover with panko/bread/flour crumbs.
• Heat oil to cover 1/4 inch of an entire large frying pan to 350 degrees.
• Use tongs and fry on each side till golden brown for . (Use a thermometer to meter heat so it stays consistent at 340-360).
• Chicken cooks about 2-3 minutes on each side or until each is golden brown.
• Drain on paper towels.
• For the Sauce mix all the remaining incredients together.

JAPANESE KATSU CHICKEN WITH PEANUT SAUCE RECIPE - (4.4/5)

Steps:

• To make batter lightly beat the egg with the cornstarch and salt. Coat the chicken breasts with the batter. Fry the chicken in hot oil until golden brown and cooked through. Drain the chicken of paper towels and slice. Place sliced chicken on plate and pour sauce over top. Sprinkle with the peanuts and green onion. To make sauce put all the ingredients in a saucepan and bring to a boil, stirring. Simmer until thickened.

KATSU SAUCE

Steps:

• Blend all ingredients and refridgerate. Will last one month