Korean pork donkatsu bites
Homemade Korean-style pork cutlet sliced into bites for a gaming snack. Two small snack plates with a separate brown-sauce dip are convenient to enjoy while gaming or during a break.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Substitute available
If Plain wheat flour is unavailable
- Use instead
- Cornstarch
- Substitute quantity
- 3 level tablespoons (about 24 g)Reference quantity: 24 g
Replace the flour for the first thin dusting only. Shake off excess before the egg; keep the egg and breadcrumb stages unchanged.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Panko breadcrumbs is unavailable
- Use instead
- Fine plain dried breadcrumbs
- Substitute quantity
- 1 small paper cup (about 60 g)Reference quantity: 60 g
Replace the panko with this amount and press on gently. The coating will be finer and may brown faster, so reduce the heat if needed.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Ready-made tonkatsu sauce is unavailable
- Use instead
- Quick ketchup-soy dip
- Substitute quantity
- 2 tablespoons ketchup + 1 teaspoon soy sauce + 2 teaspoons waterReference quantity: 45 ml total
Mix these instead of the tonkatsu sauce, not in addition. Makes the same three tablespoons; it is sweeter and thinner. Soy sauce may contain wheat.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
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Step 1
Use 2 boneless pork loin slices, about 240 g in total. Pat dry without rinsing. Between food-safe sheets, gently flatten to an even 7–8 mm; make 2–3 small cuts in the fatty edge so it will not curl. Season both cutlets with a TOTAL ¼ teaspoon salt and the optional pinch of pepper. Wash hands and clean surfaces after handling raw pork.
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Step 2
Set out three shallow bowls: 3 level tablespoons flour, 1 beaten egg, and 1 small paper cup panko. Coat each cutlet lightly in flour and shake off excess, dip in egg and let excess drip, then press gently into panko on both sides. Put on a separate plate; discard coating leftovers that touched raw pork.
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Step 3
Pour 1 small paper cup neutral oil (180 ml) into a heavy 22 cm pan, making about a 5 mm layer. Heat over medium heat to about 170°C: a loose breadcrumb should bubble steadily without instantly burning. Lower ONE cutlet away from you into the oil. Fry the first side about 3 minutes; do not crowd the pan or let oil smoke.
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Step 4
Turn with tongs and fry the second side about 2–3 minutes until golden. Verify at least 63°C in the thickest centre with a food thermometer inserted from the side; cook longer if needed. Lower the heat if crumbs darken too quickly. Transfer to a clean rack and REST AT LEAST 3 MINUTES. Fry the second cutlet the same way, checking its temperature separately; use clean tools for cooked food.
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Step 5
After resting, move the cooked cutlets to a clean board, never the raw-meat plate. Cut into strips about 2 cm wide, then into comfortable bite-size pieces. The crumb should be crisp and the meat juicy; colour alone cannot verify safe cooking, so use the temperature check in step 4.
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Step 6
Divide the bites between 2 small plates. Divide 3 tablespoons ready-made tonkatsu sauce between small dip bowls and keep it separate to preserve the crisp coating. Let the bites cool slightly, then serve with forks for a gaming break; finish all frying before returning to play.
Finished dish
Paper cup = 180 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use pork loin, not ground pork; the centre must reach 63°C followed by a 3-minute rest. Do not reuse raw-pork coating or the raw plate. Contains egg and wheat; check sauce labels for soy and other allergens. Refrigerate within 2 hours at 4°C or colder, eat within 1 day and reheat thoroughly. Let used oil cool completely before disposal; never pour it down the sink.
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Enjoy every bite
How to enjoy it
For gaming, slice the cutlet first and eat a bite with a fork between rounds. Keep sauce separate and the small plate on a stable tray away from electronics; do not handle a hot pan while playing.
Serve it with
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