Ingredients
Units
Scale
- 1 1/2 lbs. of chicken cutlets - sliced thin
- 3 eggs - beaten with a splash of water
- 1 cup flour
- 2 1/2 cups panko
- Vegetable oil for frying
- Scallions - for garnish
- Sushi ginger
For the Korean Tonkatsu Sauce:
- 3 tsp. peppercorns - crushed in a mortar and pestle
- 1 tsp. Korean Red Gochugaru flakes
- 1 tsp. sugar
- 1 inch piece of fresh ginger - grated
- 4 - 5 cloves of fresh garlic - grated
- 1 tbs. Gochujang Korean chili sauce
- 1 tbs. balsamic vinegar
- 4 tbs. ketchup
- 2 tbs. soy sauce
- 1 tbs. honey
Instructions
- Set up three stations: a shallow bowl with flour, a shallow bowl with the egg-wash and finally one with the panko crumbs.
- Dredge the cutlet first in the flour, then the egg-wash and finally in the panko.
- Heat a large cast iron frying pan with about ½ inch of oil.
- Set the prepared cutlets in the hot oil and allow a nice golden color to appear on one side, then carefully turn over and finish cooking on the other side. This should take about 2 – 3 minutes per side depending on how thick the cutlets are sliced. The juices should run clear when the cutlet is done.
- Lay the cutlet on a platter prepared with a paper towel to absorb any excess oil.
For the Korean Tonkatsu Sauce:
- Combine all of the ingredients for the Tonkatsu Sauce in a medium bowl and stir.
- Spoon over the cutlets when ready to serve.
- Refrigerate the leftover sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Cuisine: Asian
