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Chicken Katsu Recipe

Introduction: Chicken Katsu is a popular Japanese dish consisting of a breaded and deep-fried chicken cutlet, usually served with shredded cabbage, rice, and a savory sauce. The crispiness of the breading combined with the tender chicken inside makes it a beloved comfort food. The name “Katsu” comes from the Japanese word “katsuretsu” (カツレツ), which is a Japanese take on the Western cutlet.

The History of Chicken Katsu:

The origins of Chicken Katsu can be traced back to the Meiji period (1868–1912) when Japan began adopting Western culinary techniques. Western-style fried cutlets (similar to schnitzels or tonkatsu) were adapted to local tastes. While pork was originally more common, chicken became a popular variation of the dish, especially in home cooking. Over time, it became a staple in Japanese restaurants, and Chicken Katsu spread across the globe as part of Japanese cuisine’s influence on international food culture.

Ingredients Breakdown:

Chicken Breast or Thighs: Tender cuts of chicken, usually boneless, skinless, and flattened to an even thickness for quick and even cooking.
Flour: Used to dredge the chicken, allowing the egg wash and breadcrumbs to stick.
Eggs: Provides a binding layer between the chicken and breadcrumbs.
Panko Breadcrumbs: A Japanese-style breadcrumb that is light and crispy, giving the Katsu its signature crunch.
Seasonings: Salt and pepper are typically used for basic seasoning, but you can also add garlic powder, paprika, or onion powder to taste.
Oil: For frying, neutral oils such as vegetable or canola oil work best due to their high smoke point.
Tonkatsu Sauce: A tangy, slightly sweet sauce used to drizzle over the fried chicken. It’s made from soy sauce, ketchup, Worcestershire sauce, and other ingredients.

Step-by-Step Recipe:

Ingredients:

2 boneless, skinless chicken breasts (or thighs)
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Vegetable oil for frying
Tonkatsu sauce (or substitute with Worcestershire sauce)

Instructions:

Prepare the Chicken:
- Place the chicken breasts on a cutting board. Use a meat mallet to gently pound the chicken to an even thickness (about 1/2 inch thick).
- Season the chicken on both sides with salt and pepper.
Set Up the Breading Station:
- On three separate plates, set out:
  - Flour (seasoned with a pinch of salt and pepper).
  - Beaten eggs.
  - Panko breadcrumbs (optional: season them with a pinch of salt or garlic powder).
Bread the Chicken:
- Dredge each chicken breast in flour, ensuring it’s fully coated.
- Dip it into the beaten eggs, allowing any excess to drip off.
- Press it into the panko breadcrumbs, coating both sides evenly.
Fry the Chicken:
- In a large skillet or frying pan, heat 1/2 inch of vegetable oil over medium-high heat.
- When the oil is hot (you can test by dropping in a breadcrumb, and it should sizzle), add the breaded chicken.
- Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Serve:
- Slice the Chicken Katsu into strips and serve with rice, shredded cabbage, and Tonkatsu sauce.

Tips for the Perfect Chicken Katsu:

For Extra Crispiness: Double-dip the chicken in the egg and panko mixture for an extra crispy coating.
Uniform Thickness: Ensure the chicken is evenly pounded to ensure it cooks evenly.
Frying Temperature: Maintain medium-high heat when frying to avoid soggy breading and ensure a golden, crispy texture.
Oil Quality: Use a neutral oil with a high smoke point, such as canola oil, for frying.
Rest the Chicken: After frying, allow the chicken to rest for a minute or two before slicing to retain its juices.

Variations and Customizations:

Spicy Katsu: Add chili flakes or Sriracha sauce to the egg mixture for a spicy kick.
Curry Katsu: Top the Katsu with Japanese curry sauce for a rich, savory variation.
Vegetarian Option: Use eggplant or tofu as a substitute for the chicken. Coat and fry them in the same manner.
Katsu Sandwich: Place the fried chicken between two pieces of soft bread with cabbage and sauce for a Katsu sando (sandwich).

Health Considerations and Nutritional Value:

Calories: A serving of Chicken Katsu (about one cutlet) is approximately 350–400 calories. This varies depending on the size and amount of oil used.
Protein: Chicken Katsu is a good source of lean protein, especially if you use chicken breast.
Fat Content: The breading and frying process can add significant fat. Opt for shallow frying or using an air fryer to reduce oil absorption.
Carbohydrates: The panko breadcrumbs add carbs, which are essential for energy but should be consumed in moderation if you’re watching your carb intake.
Sodium: The Tonkatsu sauce can be high in sodium, so consider using a low-sodium version or making your own.

FAQ:

Can I make Chicken Katsu ahead of time?
- Yes! You can bread the chicken and refrigerate it for a few hours before frying. Alternatively, you can freeze the breaded cutlets and fry them when needed.
Can I use chicken thighs instead of breasts?
- Absolutely! Chicken thighs tend to be juicier and more flavorful, though they may take slightly longer to cook.
How can I make Chicken Katsu less greasy?
- Opt for shallow frying, or use an air fryer to crisp up the chicken without soaking it in oil.
What can I serve with Chicken Katsu?
- It’s typically served with steamed white rice, shredded cabbage, and a drizzle of Tonkatsu sauce. You can also pair it with pickles, miso soup, or a salad.
Can I use gluten-free breadcrumbs for a gluten-free version?
- Yes! Gluten-free panko or regular gluten-free breadcrumbs can be used for a gluten-free alternative.

Enjoy making this delicious Chicken Katsu! It’s a comforting and satisfying dish that’s simple yet full of flavor.

Chicken Katsu recipe

Chicken Katsu is a popular Japanese dish consisting of a breaded and deep-fried chicken cutlet, usually served with shredded cabbage, rice, and a savory sauce. The crispiness of the breading combined with the tender chicken inside makes it a beloved comfort food. The name "Katsu" comes from the Japanese word "katsuretsu" (カツレツ), which is a Japanese take on the Western cutlet.

Print Recipe Pin Recipe

Prep Time 14

Cook Time 10

Servings: 4

Calories: 297

Ingredients Method Notes

Ingredients

chicken breast halves skinless, boneless, pounded to 1/2-inch thickness
Salt and pepper to taste
2 tablespoons all-purpose flour
1 egg whisked
1 cup panko bread crumbs
1 cup frying oil or as neede

Method

Butterfly and/or pound your chicken breasts until they are 1/2 inch thick. Sprinkle both sides of the chicken breasts with salt and pepper to your preference
Arrange three separate shallow dishes. In the first dish, place the flour. In the second, pour the whisked egg. In the third, add the panko bread crumbs.
Coat the chicken breasts in the flour, making sure to shake off any excess.
Next, dip them into the egg, ensuring a complete coat.
Finally, press them into the panko crumbs, ensuring they are well-coated on both sides.
Heat the oil in a large skillet over medium-high heat. Once hot, place the coated chicken into the oil. Fry until golden brown, which should take 3 or 4 minutes on each side.
Carefully remove the chicken from the skillet and transfer to a plate lined with paper towels to drain excess oil. Serve warm and enjoy!

Notes

Chicken or pork? Why not both? You can totally use pork cutlets instead of chicken.
Pan-packing problems? Are you frying more than one or two cutlets at a time? Hold your horses! Crowding the pan is a no-no if you want crispy goodness.
Keep that temperature up. You want the oil to stay at around 340 degrees Fahrenheit.
Serve it your way. From classic cabbage and tonkatsu sauce to a tasty katsu sandwich, there’s a style for everyone.

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