Ingredients
This Chicken Katsu serves four! You need:
- Two boneless, skinless chicken breasts, lightly salted.
- Two eggs and one cup of all-purpose flour.
For the sauce, get:
- Ketchup,
- Worcestershire sauce,
- Garlic powder, and
- Honey.
For the coating, one cup of Panko breadcrumbs and one teaspoon of smoked paprika.
Vegetable oil is needed for frying.
These ingredients will make a yummy dish!
Chicken
Chicken Katsu is a yummy Japanese-style dish. It’s made by frying chicken and coating it with breadcrumb or panko. It’s usually served with katsu sauce and cooked veggies.
You can slice, cube or pound the chicken however you like. When you buy chicken for this recipe, get the freshest and best quality. Boneless skinless chicken breasts are best, as they’ll stay tender during frying. Make sure to pat the chicken dry with paper towels before coating it in flour. Then dip it in egg wash and cover it with breadcrumbs or panko crumbs. For extra flavour and crunch, sprinkle grated Parmesan cheese on top.
Fry the Chicken Katsu in vegetable oil until it’s golden brown. Serve it hot right away for the best experience!
Panko Breadcrumbs
Panko breadcrumbs are a type of Japanese-style crumb. They’re made from wheat flour and baked electrically instead of fried. The result is a light, airy crunch that complements whatever it’s coating. Panko is popular for its superior crunchiness and minimal breakage when battered and fried. It’s the perfect ingredient for a delicious chicken katsu recipe!
In this recipe, the panko crumbs give chicken katsu an irresistible crunch. You can mix in spices or herbs to enhance flavor – garlic powder, paprika, and oregano work well. Make sure your panko is evenly spread and press firmly before frying. This maximizes its crunchiness once cooked.
Flour
Flour is a must-have for making chicken katsu. All-purpose flour is the best option, but you could also try rice flour or gluten-free rice flour. For extra flavor and texture, mix in some crushed corn flakes or panko breadcrumbs. Don’t forget to season your flour with salt, pepper, onion powder and garlic powder! This will give it maximum flavor.
Egg
Eggs are a must for tasty, crunchy chicken katsu. Whisk two large eggs in a shallow bowl. Whisk till they are blended, with no shell bits. Add salt, pepper, and your choice of seasoning to the mixture. Once mixed, it’s time to dip and coat the cutlets. Yum!
Salt
Salt is key in Chicken Katsu! Flavor and other tastes will get a boost. Too much salt early on could ruin the chicken’s texture, so add it at the end. Different salts make a difference. Sea salt has bigger crystals than table salt, with a bolder taste. For this recipe, use fine-grained table salt for even distribution.
Oil
Oil is a must-have for chicken katsu! It adds yummy flavor and helps cook the chicken until it’s golden crisp. What kind you use is up to you and what’s available. Popular oils are veggie, olive, peanut and sesame.
If your cooking space is hot, avoid oils with a low smoke point ’cause they can burn easily. Canola or sunflower oil also work well.
Preparation
Chicken Katsu – a Japanese classic! Its yum flavor and easy preparation makes it popular. It’s made with golden-fried chicken cutlet, salad and a special sauce – tonkatsu sauce. Here is how to make it. A few steps for the best result:
- Gather ingredients.
- Dredge chicken in flour.
- Dip chicken in egg.
- Coat with breadcrumbs.
- Fry chicken until golden.
- Serve with salad and tonkatsu sauce. Enjoy!
Cut chicken into thin strips
Ready to start your Chicken Katsu? First, cut the chicken into thin strips no larger than 1/2 inch thick. Make sure to go against the grain of the chicken. Put the strips aside when you’re done. Now you’re ready to bread them!
Prepare the batter
Mix up a batter for chicken! Start by sifting together 1 cup of flour, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a bowl. Then stir in 1/4 teaspoon of ground mustard powder. Now add 3 tablespoons of cold water. Mix until blended, but be careful not to add too much liquid. The batter should be thick enough to coat the pieces of chicken with a thin layer when each side is dipped in it. Time to start cooking!
Dip chicken strips into batter
Pat the chicken strips dry. Make the batter by combining an egg, oil, and milk in a bowl. Whisk until all lumps are gone and the consistency is like pancake batter. Dip each chicken strip into the batter. Shake off extra batter. Arrange on a plate. Set aside while prepping the frying oil.
Coat chicken with panko breadcrumbs
Panko breadcrumbs are a lighter option than regular breadcrumbs. They make chicken crispier and crunchier. To coat, dip each piece of chicken in wet ingredients like egg or buttermilk. Place them in a shallow dish filled with panko. Gently press down to ensure they’re fully coated. Discard any remaining wet ingredients. Cover all the chicken pieces with extra panko. Refrigerate the coated pieces for 15 minutes before frying.
Enjoy extra crispy chicken!
Cooking
Chicken Katsu: classic, delicious, and oh-so-tasty! It’s sweet, crunchy, and oh-so-flavorful. The chicken and the sauce? A match made in heaven!
Here’s how to make this scrumptious dish. Follow these steps and you can’t go wrong!
Heat oil in a pan
Heat oil in a large skillet. Set it over medium-high heat. When the oil ripples, carefully put two to three chicken breast halves into the pan. Fry for 4 minutes. Use a long-handled spoon or spatula to contain any splatters. Flip each piece of chicken and cook for 4 more minutes. Check with an instant-read thermometer. The internal temperature should be 165°F (about 74°C).
When finished, place each piece of chicken onto a plate with paper towels. This will help reduce grease and keep warm. Discard used oil into a container for safe disposal or storage. Reuse oil if desired to make more batches.
Fry chicken strips until golden brown
Fry chicken strips until they are golden and cooked. Take a spatula and spread them around the pan. Each side should fry for 3-4 minutes. Until they are no longer pink and the coating is crunchy. Toss them so each side is cooked evenly. Take them out with a slotted spoon or tongs. Place them on a paper towel-lined plate to soak up the oil. If desired, season with sea salt. Then serve.
Place chicken on paper towels to absorb excess oil
Deep-fry the chicken and take each piece out, placing it on paper towels. No greasiness should remain, but this step is still essential to maintain the crispiness. Paper towels can also absorb any excess oil that may have spilled while cooking. With this step, you ensure a light and crunchy texture with every bite of your Chicken Katsu!
Serving
Try making Chicken Katsu! It’s delicious and simple. Just follow the steps. When you’re done, it’s time to serve. Chicken Katsu is great with sauce and a salad or veggies.
Here are tips to make your plate of Chicken Katsu even tastier:
Serve with steamed rice
When serving up chicken katsu, it’s traditional to have it with steamed rice. Rice is a staple in the Japanese diet and often serves as a side dish. Not only does it add flavor, it also helps balance the intense taste and texture of the cooked chicken.
To make sure your rice is light and fluffy, here’s what to do:
- Measure 1 ½ cups of long grain white rice into a bowl and rinse it in cold water until it’s clear. This removes dirt and starch, while keeping the nutty flavor.
- Pour out the water and fill the bowl with 2 ½ cups of cold tap water. Let it sit for 10 minutes.
- Drain off any remaining liquid. Put the rice in a medium size pot with a tight lid. Put it over medium heat and bring it to a gentle boil. Cover, with no steam vents open. Simmer for 12 minutes (no stirring).
- Turn off the heat and leave it, covered, for 10 more minutes. This ensures perfectly cooked individual grains. When you serve it, spread it in one layer on a plate. Enjoy your chicken katsu!
Garnish with lemon wedges and parsley
Your chicken katsu is done! Make it special with lemon and parsley. Add a zesty aroma and earthy note. This will highlight the flavors of the katsu.
For a complete meal, try a side salad or steamed rice. Enjoy!
Enjoy!
Ready to eat? Chicken katsu is the dish to try! Served with steamed rice and a side of tonkatsu sauce, it’s sure to satisfy. Toppings like pickled ginger, shredded cabbage, or mustard can be added. For extra crunch, sprinkle panko bread crumbs on top before frying.
Have fun and enjoy your homemade chicken katsu!
Frequently Asked Questions
Q: How do you make Chicken Katsu?
A: To make chicken katsu, start by combining 1/4 cup of flour and 1/4 teaspoon of salt in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off the excess. Then, dip the chicken in 1 beaten egg and place it in a shallow dish with 1/2 cup of bread crumbs. Fry each chicken breast in a large skillet with 1/2 inch of hot oil for 5 minutes on each side. Finally, bake the chicken in a preheated oven at 350 degrees Fahrenheit for 10 minutes.
Q: What is the best way to serve Chicken Katsu?
A: Chicken Katsu is best served with steamed white rice and a side of tonkatsu sauce. You can also add a side of pickled vegetables for a complete meal.
Q: Is Chicken Katsu healthy?
A: Chicken Katsu can be a healthy meal, depending on how it’s prepared. To make it healthier, use a whole wheat breadcrumb mixture and opt for a healthier cooking oil such as olive oil.
