Recipe: Perfect Chicken Katsu

Chicken Katsu. Created in Japan but loved worldwide, chicken katsu is a simple breaded and fried chicken cutlet, served with a sweet katsu sauce. (Here we include instructions for a homemade sauce, but you can. Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and.

Recipe: Perfect Chicken Katsu
How Is Chicken Katsu Typically Served? In Hawaii, this dish of crunchy fried chicken cutlets with a tangy sauce often comes as part of a plate lunch with a scoop each of steamed rice and potato salad. You can serve it the same way to. You can have Chicken Katsu using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Katsu

  1. It's 1 of boneless, skinless chicken breast.
  2. You need 1 of egg.
  3. It's 1 cup of panko bread crumbs.
  4. Prepare 1/2 cup of flour.
  5. Prepare of Cooking oil.

Chicken katsu is a Japanese dish that is also known as panko chicken or tori katsu. Think of it as Japanese-style fried chicken. The seasoned chicken is coated with panko breadcrumbs that are so light and crispy when cooked. You get a satisfying crunch and then a taste of moist and juicy chicken.

Chicken Katsu instructions

  1. Make a 3 step breading station. Step 1 is flour, 2 is egg, and 3 is panko (seasoned to taste).
  2. Butterfly the chicken and bread it as ordered above. If you like, you can repeat steps 2 and 3 for a thicker breading.
  3. Preheat a pan filled with cooking oil about a quarter inch deep and fry the chicken, flipping occasionally to temp..
  4. Slice into strips and serve over rice with teriyaki sauce..

Chicken Katsu is Japanese fried chicken cutlet with bread crumbs or panko. Chicken katsu is served with a tonkatsu or katsu sauce. This recipe is better than Japanese takeout! Katsu - Chicken Katsu, Tonkatsu (pork), and Gyukatsu(beef) all work for this recipe and can be substituted without any changes.; Eggs - Katsudon is best when the eggs are still a little creamy, so it is important to use fresh eggs from a farm you trust. Eating undercooked eggs always carries the risk of food-borne illness, so if you are worried about it.

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