- 4 chicken breasts
- 2 eggs
- ¾ panko cup
- ¾ cup oat bran
- Cooking spray
- Sticky white rice for serving
- Chopped cabbage for serving
- Salt and pepper to taste
Tonkatsu sauce (my version):
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
For the sauce:
- Mix all the ingredients in a cup. If you wish, you can cook for 1 minute in the microwave so that all the ingredients can be well incorporated. Mix well and let stand at least 30 minutes before serving so that the flavors blend well. This is a quick version without using fruit, rather using ketchup, it is my express version of the traditional recipe.
For the cabbage:
- Cut the cabbage finely and place in a bowl with cold water so that it covers it completely. Let it rest in what you continue with the recipe and at the end just strain and dry a little with a cloth or thick napkin to serve. The water will help soften a bit and remove the strong cabbage smell that some people sometimes dislike.
For the chicken katsu:
- Remove the fat from the chicken and flatten with a rolling pin or equivalent, placing the chicken between 2 sheets of wax paper. Flatten a little evenly until the breast is 1 cm thick.
- Preheat the hot air fryer to 200ºC.
- Place the eggs on a plate and in another mix the panko with the oat bran. Beat the eggs well and season with salt and pepper.
- Cover the chicken with the egg, remove the excess and put on the plate with the panko. Cover well on both sides and return to the egg to cover completely. Cover again with the panko and oat bran pressing with your hands so that it sticks well and place on a table or plate where you do the same with all of them. The second breading is optional but makes it very crispy.
- Lightly grease the air fryer, place the chicken breasts (the ones that will fit in your hot air fryer without placing one on top of the other) and coat with more cooking spray.
- Cook at 200ºC for 5 minutes, turn carefully, cover with more cooking spray and cook another 4 to 5 minutes or until golden brown and cooked inside. You can also fry them in hot oil for 2 to 3 minutes per side or until golden brown and well-cooked inside.
- Let stand a few minutes before serving with white rice, chopped cabbage, and sauce.
Para el arroz:
- For the rice:
- I used my sticky rice recipe https://www.pizcadesabor.com/ sticky-rice-o-glutinous/ but you can use any rice recipe you like.
Watch the Video
PORK or TONKATSU version: You are going to use 4 raw pork chops ½ cm thick (450 gr). In Mexico they are not so easy to find, you usually find them only smoked. Bread as in the recipe and cook the same time as the chicken or until the internal temperature of the pork is 63ºC or 145F. If you can't find chops you can use thinly sliced pork tenderloin or pork ribeye (which is what you see in the video) 1 ½ cm thick.