CHICKEN KATSU (FRIED CHICKEN CUTLET)
Chicken Katsu is mainly known as Japanese fried chicken cutlet with bread pieces or panko. Chicken katsu is served with a tonkatsu or katsu sauce.
Katsu is an essential dish of breaded and fried meat cutlets in Japanese delicacies. The most well-known katsu is tonkatsu or Japanese fricasseed pork cutlet.
There’s chicken katsu or Japanese browned chicken cutlet for people inclined toward chicken. Katsu is served with Tonkatsu sauce or katsu sauce, which is good with the browned meat.
I suggest dipping the chicken cutlet with beaten eggs. Roll it abundantly with Japanese panko (bread crumbs). Repeat the steps over by plunging the chicken cutlet with the beaten eggs; after that, panko once more.
The twofold coating will guarantee a firm, light, and crunchy exterior. I skipped the flour coating step in the conventional formula. The flour tends to isolate the chicken outside, which I don’t like. If you favor coating the chicken with flour, you’ll need to begin with the flour coating before proceeding with the mentioned suggestions.
Katsu sauce or Tonkatsu sauce is essentially Japanese-style BBQ sauce for browned meats. Worcestershire sauce, soy sauce, sugar, and other seasonings are the most fixings.
The taste is exceptional, with poignancy from the Worcestershire sauce, somewhat salty and sweet at the same time. It’s moreover thicker. Katsu sauce is obtained at Japanese or Asian stores, but you’ll be able moreover to make custom-made tonkatsu or katsu sauce.
It is possible to bake chicken katsu, but the result isn’t the same as deep-fried: it’ll be drier and not as firm. This chicken katsu formula is as it were 383 calories. It’s a solid dish and stacked with protein.
- 10 oz. (300 g) boneless and skinless chicken breast
- 1/2 tsp salt
- 3 dashes of black pepper
- 1 large egg, lightly beaten
- 1 cup Japanese panko (bread crumbs can serve as an alternative)
- oil for deep-frying
- 1 1/2 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1/2 tsp Dijon mustard
- Cut the chicken breast evenly into two cuts—season with salt and dark pepper. Take off to stand for 10 minutes. Blend all the fixings for the Katsu Sauce in a bowl, blend to blend well.
- To fry, heat a pan with cooking oil. The perfect temperature is around 350F (180C).
- Plunge each piece of chicken within the beaten egg and quickly brush with the panko at this point. Shake off the excess. Plunge the chicken into the egg once more, and after that, coat with the panko for the moment. Make beyond any doubt that the chicken is equally coated with a thick layer of panko. Rehash the same for the other piece of chicken.
- Once the oil is fully warmed, delicately drop each piece of the chicken into the pot and profound sear until both sides turn brilliant brown. Put the chicken on a plate, and use kitchen paper to line it. Cut the chicken into strips and serve immediately with steamed rice and katsu sauce.