Chicken Katsu Recipe

Introduction: Chicken Katsu is a beloved Japanese dish, typically consisting of breaded and deep-fried chicken cutlets. It’s crispy on the outside and tender on the inside, served with a side of rice and drizzled with a tangy katsu sauce. This recipe is a variation of the classic Japanese tonkatsu, which traditionally uses pork instead of chicken. Chicken Katsu is popular in Japan, and it has gained international popularity as a comforting, flavorful meal.

The History of Chicken Katsu:

Chicken Katsu, or “chikin katsu” in Japanese, is part of a broader category of dishes called “katsu” in Japan, meaning “cutlet.” Originally, the katsu concept came from Western influences in Japan during the Meiji era (1868-1912). The idea of breading and frying meat was borrowed from European cooking styles, particularly the Austrian “Wiener Schnitzel” and the British “breaded chops.” Over time, the dish evolved into a Japanese classic, with pork becoming the most common choice. However, with its versatility, chicken became a popular option, especially in modern variations.

Ingredients Breakdown:

Chicken Breast or Thigh: You can use either chicken breast (leaner) or chicken thigh (juicier and more flavorful) for your cutlets.
Panko Breadcrumbs: These Japanese breadcrumbs are coarser than regular breadcrumbs, which gives the katsu its signature crispy texture.
Flour: This is used to coat the chicken before dipping it in egg and panko.
Eggs: For dipping, it helps the breadcrumbs stick to the chicken.
Salt and Pepper: For seasoning the chicken.
Oil (for frying): Vegetable or canola oil works well for deep frying.
Katsu Sauce: A sweet, tangy sauce made from ingredients like Worcestershire sauce, soy sauce, ketchup, and sugar.
Rice: Steamed Japanese short-grain rice is traditionally served alongside.
Cabbage (optional): Finely shredded cabbage is often served as a refreshing side to balance the richness of the fried chicken.

Step-by-Step Recipe:

Prepare the Chicken:
- Start by trimming any excess fat from the chicken breasts or thighs. If using chicken breasts, you may want to pound the chicken to an even thickness (about 1/2 inch) for consistent cooking.
- Season both sides of the chicken with salt and pepper.
Breading the Chicken:
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge the chicken in the flour, making sure to coat both sides evenly.
- Dip the floured chicken into the beaten egg, ensuring full coverage.
- Finally, coat the chicken with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick.
Frying the Chicken:
- Heat oil in a deep skillet or pan over medium-high heat. You need enough oil to cover about half of the chicken cutlets.
- Once the oil is hot (around 350°F or 175°C), carefully lower the breaded chicken into the oil. Fry for 3-4 minutes on each side or until the chicken is golden brown and crispy, and the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oil and drain on a paper towel-lined plate.
Making Katsu Sauce (optional but recommended):
- In a small saucepan, combine 3 tablespoons of Worcestershire sauce, 2 tablespoons of ketchup, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and a splash of Dijon mustard (optional). Bring to a simmer over medium heat, stirring occasionally. Once thickened slightly, remove from heat.
Serve:
- Slice the chicken into strips. Serve with a side of steamed rice and drizzle with homemade or store-bought katsu sauce. You can also serve with a small pile of shredded cabbage for added crunch and freshness.

Tips for the Perfect Chicken Katsu:

Panko is Key: The texture of the panko breadcrumbs is what gives Chicken Katsu its signature crunch. Be sure to use Japanese panko for the best result.
Fry at the Right Temperature: If the oil is too hot, the outside will burn before the inside cooks. If it’s not hot enough, the breading will absorb too much oil and become soggy.
Double Dredge: For extra crunch, you can double dip the chicken in egg and panko.
Rest the Chicken: After frying, let the chicken rest for a couple of minutes before slicing it to prevent the juices from running out.

Variations and Customizations:

Health Considerations and Nutritional Value:

Calories: A standard serving of Chicken Katsu (one piece of fried chicken with rice) typically contains around 500-700 calories, depending on the size of the chicken and amount of oil absorbed during frying.
Protein: Chicken is a good source of lean protein, especially when you use chicken breast.
Fats: While delicious, the fried nature of Chicken Katsu makes it high in fat, particularly saturated fat, depending on the amount of oil used for frying.
Customizations: You can opt for a lighter version by pan-frying the chicken with a small amount of oil instead of deep frying, or bake the breaded chicken in the oven at 400°F (200°C) for about 20 minutes.

FAQ:

1. Can I bake Chicken Katsu instead of frying it?
Yes, you can bake the breaded chicken. Preheat your oven to 400°F (200°C) and place the chicken on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping halfway through, until the chicken is crispy and cooked through.

2. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great alternative! They’re juicier and more flavorful, but make sure to cook them thoroughly, as they may take a little longer than chicken breasts.

3. How do I store leftover Chicken Katsu?
Store leftover Chicken Katsu in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain the crispy texture.

4. Can I make Chicken Katsu ahead of time?
You can bread the chicken ahead of time and store it in the fridge for a few hours before frying. However, it’s best to fry it right before serving to ensure maximum crunch.

5. Can I use a gluten-free breadcrumb alternative?
Yes! You can use gluten-free panko breadcrumbs for a gluten-free version of Chicken Katsu. You can also make your own using gluten-free bread.

With its crispiness and delicious flavor, Chicken Katsu is a fun and satisfying dish that’s easy to customize based on your preferences. Enjoy experimenting with different variations, sauces, and sides!

Chicken Katsu recipe

Chicken Katsu is a beloved Japanese dish, typically consisting of breaded and deep-fried chicken cutlets. It's crispy on the outside and tender on the inside, served with a side of rice and drizzled with a tangy katsu sauce. This recipe is a variation of the classic Japanese tonkatsu, which traditionally uses pork instead of chicken. Chicken Katsu is popular in Japan, and it has gained international popularity as a comforting, flavorful meal.

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Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Ingredients

4 skinless boneless chicken breast halves – pounded to ½-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 on both sides with salt and pepper. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
Recipe Tip
Try serving this with Japanese salad dressing for dipping.
Editor’s Notes:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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