Hello foodies, Austin Carter here from Beyond the Bayou Blog serving you delicious dishes from every nook and corner of the world. Even though I am an American, I love trying different cuisines and so is the dish that we are going to make today: Chicken Katsu.
Chicken Katsu is a Japanese dish that originated in the 20th century. It’s a variation of the traditional Japanese tonkatsu, which is made with pork. The dish was suggested by a friend who works at a Japanese restaurant in my city. He knew my passion for cooking and brought me different recipes to try and chicken katsu is one of them.
I did my part of the research for this recipe and decided to pair it with Boiled Cabbage and Yakamein Soup. Once I am done with this recipe I need to share my experience with my friend who suggested this recipe. I would love it if your comments would be a part of my reviews. So are you all set to bring this amazing recipe to life? If yes, just stay tuned and do not miss the boat.
What is Chicken Katsu?
Chicken Katsu is a crispy fried chicken cutlet coated with Japanese panko breadcrumbs. Unlike tonkatsu, which uses thick pork slices, Chicken Katsu uses thin chicken breast slices. Just like tonkatsu, it’s often served with rice, shredded cabbage, and katsu sauce. You’ll also find Chicken Katsu paired with Japanese curry for a delicious meal.
Some Things to Keep in Mind!
- Prepare Chicken:
- Use a meat mallet or rolling pin to pound chicken thighs to about 1/2″ thickness for even cooking and tenderness.
- Season Chicken:
- Before breading, season chicken with salt and pepper for better flavor and juiciness.
- Choose Panko Breadcrumbs:
- Opt for Panko breadcrumbs for a light and crispy texture in Chicken Katsu. Regular breadcrumbs won’t give the same result.
- Fry at 350°F:
- Fry Chicken Katsu in oil heated to 350°F (180°C) for quick and even cooking without excess oiliness.
- Monitor Oil Temperature:
- Use a thermometer to ensure the oil stays at the right temperature throughout frying.
- Drain Excess Oil:
- After frying, place Chicken Katsu on a wire rack to drain excess oil and maintain crispiness.
What to Eat with Chicken Katsu?
Chicken Katsu Recipe
Equipment
- Large Skillet
- Shallow dishes for flour, beaten egg, and panko crumbs
- Tongs
- Paper Towels
Ingredients
- 4 skinless boneless chicken breast halves – pounded to 1/2 inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying or as needed
Instructions
- Season chicken breasts with salt and pepper.
- Prepare shallow dishes with flour, beaten egg, and panko crumbs.
- Coat chicken in flour, then egg, and press into panko crumbs.
- Heat oil in a skillet over medium-high heat.
- Fry chicken until golden brown, 3-4 minutes per side.
- Transfer fried chicken to paper towels to drain excess oil.
