Shortcut Korean Pork Donkatsu (돈까스)
Shortcut Korean Pork Donkatsu (돈까스)
Ingredients
For the Donkatsu
- 1 1/2 pounds pork cutlets, boneless, about 1/2 inch thick
- 5 eggs
- 5 tablespoons Buchimgae-garu, or all-purpose flour
- 1 tablespoon Mirin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 2 cups Panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Prepare the pork cutlets: Place each pork cutlet inside a resealable plastic bag. Using a meat tenderizer or the back of a heavy knife, tenderize the pork until it is about 1/4 inch thick. This helps prevent raw meat splatter.
⏱️ 5 min
- 2
Make the 1-bowl batter: In a large bowl, whisk together the eggs, Buchimgae-garu (or all-purpose flour), Mirin, salt, black pepper, garlic powder, and onion powder until well combined and smooth.
⏱️ 3 min
- 3
Coat the pork in batter: Add all the tenderized pork cutlets directly into the bowl with the batter. Toss to ensure each piece of pork is thoroughly coated.
⏱️ 2 min
- 4
Bread the cutlets: Place the Panko breadcrumbs in a shallow dish or plate. Take each batter-coated pork cutlet and press it firmly into the Panko breadcrumbs, ensuring it's completely covered. Gently press down to help the breadcrumbs adhere.
⏱️ 5 min
- 5
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small pinch of Panko; it should sizzle immediately.
⏱️ 3 min•🌡️ 350
- 6
Fry the donkatsu: Carefully place 1-2 breaded pork cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, flipping only ONCE, until golden brown and crispy. Frying in batches helps maintain oil temperature and ensures crispiness.
⏱️ 7 min•🌡️ 350
- 7
Drain and serve: Remove the fried donkatsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining cutlets. Serve immediately with your favorite donkatsu sauce or as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shortcut Korean Pork Donkatsu (돈까스)
For the Donkatsu
- 1 1/2 pounds pork cutlets, boneless, about 1/2 inch thick
- 5 eggs
- 5 tablespoons Buchimgae-garu, or all-purpose flour
- 1 tablespoon Mirin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon onion powder, or to taste
- 2 cups Panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed
Instructions
- 1
Prepare the pork cutlets: Place each pork cutlet inside a resealable plastic bag. Using a meat tenderizer or the back of a heavy knife, tenderize the pork until it is about 1/4 inch thick. This helps prevent raw meat splatter.
⏱️ 5 min - 2
Make the 1-bowl batter: In a large bowl, whisk together the eggs, Buchimgae-garu (or all-purpose flour), Mirin, salt, black pepper, garlic powder, and onion powder until well combined and smooth.
⏱️ 3 min - 3
Coat the pork in batter: Add all the tenderized pork cutlets directly into the bowl with the batter. Toss to ensure each piece of pork is thoroughly coated.
⏱️ 2 min - 4
Bread the cutlets: Place the Panko breadcrumbs in a shallow dish or plate. Take each batter-coated pork cutlet and press it firmly into the Panko breadcrumbs, ensuring it's completely covered. Gently press down to help the breadcrumbs adhere.
⏱️ 5 min - 5
Heat the oil: Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small pinch of Panko; it should sizzle immediately.
⏱️ 3 min•🌡️ 350 - 6
Fry the donkatsu: Carefully place 1-2 breaded pork cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, flipping only ONCE, until golden brown and crispy. Frying in batches helps maintain oil temperature and ensures crispiness.
⏱️ 7 min•🌡️ 350 - 7
Drain and serve: Remove the fried donkatsu from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining cutlets. Serve immediately with your favorite donkatsu sauce or as desired.
⏱️ 5 min