Enjoy Classic Japanese Cuisine Without The Eggs: Our Simple Chicken Katsu Recipe

Chicken katsu is a classic Japanese dish that is enjoyed by people of all ages. It is a crispy, flavorful dish that is perfect for a quick and easy meal. Traditional chicken katsu recipes call for eggs, but this recipe provides an egg-free alternative that is just as delicious. This blog post will guide you through the steps of making chicken katsu without eggs, ensuring a crispy and juicy dish that everyone will love.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch thick pieces
• 1 cup panko breadcrumbs
• 1/2 cup flour
• 1/4 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil
• 1/4 cup tonkatsu sauce
• 1/4 cup shredded cabbage
• 1/4 cup shredded carrots

Instructions

1. Prepare the Chicken:

• Cut the chicken breasts into 1-inch thick pieces.
• Pound the chicken pieces lightly with a meat mallet or rolling pin to flatten them slightly.

2. Make the Coating Mixture:

• In a shallow dish, combine the panko breadcrumbs, flour, cornstarch, garlic powder, onion powder, salt, and pepper.
• Mix well to combine.

3. Coat the Chicken:

• Dredge the chicken pieces in the flour mixture, then dip them in water.
• Finally, coat the chicken pieces in the panko breadcrumb mixture, pressing gently to adhere.

4. Fry the Chicken:

• Heat the vegetable oil in a large skillet over medium-high heat.
• Once the oil is hot, carefully add the coated chicken pieces.
• Fry the chicken for 3-4 minutes per side, or until golden brown and crispy.
• Remove the chicken from the skillet and drain on paper towels.

5. Serve the Chicken Katsu:

• Place the fried chicken on a serving plate.
• Drizzle with tonkatsu sauce.
• Garnish with shredded cabbage and carrots.
• Serve immediately with rice and your favorite sides.

Tips for Making the Best Chicken Katsu

• Use boneless, skinless chicken breasts for the best results.
• Pound the chicken pieces lightly to flatten them slightly. This will help them cook evenly.
• Make sure the oil is hot enough before adding the chicken. This will help the chicken crisp up quickly.
• Do not overcrowd the skillet when frying the chicken. This will prevent the chicken from cooking evenly.
• Serve the chicken katsu immediately with rice and your favorite sides.

Variations

• For a healthier version, bake the chicken katsu instead of frying it.
• Add some grated Parmesan cheese to the panko breadcrumb mixture for a cheesy flavor.
• Use different types of vegetables for the garnish, such as cucumber, tomatoes, or bell peppers.

FAQs

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use chicken thighs, but they may take a little longer to cook.

Q: What is tonkatsu sauce?
A: Tonkatsu sauce is a thick, sweet, and tangy sauce that is commonly used with Japanese fried foods.

Q: What are some good sides to serve with chicken katsu?
A: Some good sides to serve with chicken katsu include rice, miso soup, pickled vegetables, and Japanese curry.

Q: How do I store leftover chicken katsu?
A: Leftover chicken katsu can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze chicken katsu?
A: Yes, you can freeze chicken katsu for up to 3 months. To freeze, place the cooked chicken katsu in a freezer-safe bag or container.

In a nutshell: A Crispy, Flavorful Delight

This chicken katsu recipe without egg is a delicious and easy-to-make dish that is sure to please everyone. The crispy coating and juicy chicken make this dish a perfect choice for a quick and satisfying meal. With a few simple ingredients and a little time, you can enjoy this classic Japanese dish in the comfort of your own home. So, gather your ingredients and get ready to experience the delightful crunch and flavor of chicken katsu without egg.