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Katsu Chicken Recipe
Katsu Chicken Recipe: A Crispy Japanese Favorite
Katsu chicken, also known as chicken katsu or panko chicken, is a popular Japanese dish that features breaded and deep-fried chicken cutlets. It’s typically served with a tangy tonkatsu sauce and a side of shredded cabbage or steamed rice. This easy-to-follow recipe will guide you through creating perfectly crispy and juicy katsu chicken at home.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- 1 cup shredded cabbage (for serving)
- Cooked rice (for serving)
Tonkatsu Sauce
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp sugar
Instructions
Step 1: Prepare the Chicken
- Butterfly and Flatten the Chicken: Start by butterflying the chicken breasts. Lay each breast on a cutting board, place your hand flat on top, and slice horizontally through the middle, being careful not to cut all the way through. Open the breast like a book. Place the butterflied chicken between two sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick.
- Season: Season both sides of the chicken breasts with salt and pepper.
Step 2: Prepare the Breading Station
- Set Up Dredging Stations: Place the flour in a shallow dish, beat the eggs in another shallow dish, and place the panko breadcrumbs in a third shallow dish.
- Dredge the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully coated, and then press it into the panko breadcrumbs, making sure it’s evenly covered. Press the breadcrumbs firmly to adhere to the chicken.
Step 3: Fry the Chicken
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for about 3-4 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken and drain on paper towels.
Step 4: Make the Tonkatsu Sauce
- Prepare the Sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, soy sauce, mirin, and sugar. Stir until the sugar is completely dissolved.
Step 5: Serve
- Slice the Chicken: Slice the chicken cutlets into strips for easy eating.
- Serve Immediately: Serve the katsu chicken with shredded cabbage and steamed rice. Drizzle the tonkatsu sauce over the chicken or serve it on the side for dipping.
Tips for Perfect Katsu Chicken
- Panko Breadcrumbs: Using panko breadcrumbs gives the chicken a light, crispy texture. Avoid using regular breadcrumbs as they won’t achieve the same level of crispiness.
- Oil Temperature: Maintaining the correct oil temperature is crucial for crispy chicken. Use a thermometer to ensure the oil stays around 350°F (175°C).
- Resting: Let the chicken rest on a wire rack instead of paper towels after frying to keep it from becoming soggy.
Healthier Variation
For a healthier version, you can bake the chicken instead of frying. Preheat your oven to 400°F (200°C) and place the breaded chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
Conclusion
Katsu chicken is a simple yet delicious dish that brings the taste of Japanese cuisine to your home. Its crispy coating and juicy interior make it a favorite for both kids and adults. Paired with tangy tonkatsu sauce, this dish is perfect for any meal.