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Robin Ward

Roasted Chicken Katsu with Peanut Satay Sauce

Chicken katsu is a Japanese-style dish featuring roasted or fried chicken. This family recipe is versatile, also suitable for making tonkatsu using pork cutlets. Accompanied by a flavorful and spicy peanut satay sauce, it's prepared either in the oven or air fryer.
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Course: dinner, lunch, Main Course
Cuisine: Asian, Japanese
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts
For the marinade:
  • ½ tsp garlic powder
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp honey
  • pinch of salt
  • pinch of black pepper
For the coating:
  • ¼ salt
  • ¼ black pepper
  • 2 eggs, beaten
  • ½ cup all-purpose flour (season with some of the salt and pepper)
  • 1½ cups panko bread crumbs (season with some of the salt and pepper)
  • 2 Tbsp avocado oil, or other neutral oil
For the peanut satay:
  • 1 cup coconut milk
  • 2 Tbsp peanut butter (generous amount)
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 1 tsp garlic, jarred pre-minced
  • ½ tsp ginger paste

Method
 

  1. Begin by preparing the chicken breast. Set aside the chicken tender for future use. Cover the breast with plastic wrap and gently pound it to an even thickness for consistent cooking.
  2. In a medium bowl, combine all ingredients to prepare the marinade. Add the chicken to the marinade, ensuring it is fully coated, and marinate for at least 30 minutes. For optimal flavor, marinate overnight.
  3. Preheat oven to 425℉ if roasting in the oven/Air fryer 390℉.
  4. Set up the breading station: On one plate, combine breadcrumbs, 1/4 tsp salt, a pinch of black pepper, and oil, mixing evenly. In a bowl, beat the eggs thoroughly. On another plate, spread out the flour and season with a pinch of salt and pepper.
  5. Prior to coating the chicken, ensure to remove any excess marinade. Then, proceed to coat both sides with flour, shaking off any excess flour. Subsequently, dip the chicken in beaten eggs, ensuring to shake off any excess drips, before transferring to the panko breadcrumbs. Press firmly into the panko to ensure proper adherence, then place the coated chicken onto the baking dish for oven baking or into the air fryer basket.
  6. While the chicken is baking, prepare the peanut satay sauce by combining peanut butter, soy sauce, brown sugar, vinegar, minced garlic, minced ginger, and coconut milk in a small saucepan. If using fresh ginger and garlic, sauté them in oil in the pan first before adding the remaining ingredients.
  7. Bring the sauce to a boil over high heat, whisking continuously. Once it reaches a vigorous boil, reduce the heat to medium (or remove from heat for a minute) and continue whisking for 3-4 minutes until the sauce thickens. Adjust the cooking time to achieve your desired consistency—longer for a thicker sauce, less time for a thinner one. Serve the sauce over jasmine rice with broccoli, and garnish with green onions, crushed roasted peanuts, or sesame seeds.

Notes

I prefer Three Ladies Jasmine Rice from Thailand over any rice for its delicious flavor and aroma.
 
Occasionally, I prefer to create a thinner sauce for initial plating beneath the chicken and rice. This allows the sauce to pool gracefully and enhances the presentation. Alternatively, I may opt to drizzle the sauce over the chicken after plating, providing a different visual and flavor experience.  
 
With 2 chicken breasts, my husband and I usually get around 3-4 meals. We try to keep our servings in check to balance things out and leave space for sides and, you guessed it, dessert! It's all about finding that sweet spot for a healthy balance, especially with a rich sauce like this peanut one.