What To Know
- Once the oil is hot (about 375°F), carefully place the breaded chicken in the oil.
- Remove the chicken from the oil and drain it on a wire rack.
- Top the chicken katsu with a bowl of rice and your favorite toppings, such as eggs, vegetables, and pickled ginger.
Craving the irresistible crunch and savory flavors of chicken katsu but don’t want to dine out? Fret not! With this comprehensive guide, you’ll master the art of making authentic chicken katsu in the comfort of your own kitchen.
Ingredients:
- 1 boneless, skinless chicken breast (about 6 ounces)
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Tonkatsu sauce for dipping
Equipment:
- Meat mallet or rolling pin
- Shallow dish
- Wire rack
- Tongs
Step-by-Step Instructions:
#1. Prepare the Chicken:
- Using a meat mallet or rolling pin, pound the chicken breast until it’s about 1/4-inch thick. This helps tenderize the chicken and ensures even cooking.
#2. Season the Chicken:
- Sprinkle both sides of the pounded chicken with salt and pepper to taste.
#3. Create the Breading Station:
- In three separate shallow dishes, place the flour, beaten egg, and panko breadcrumbs.
#4. Coat the Chicken:
- Dredge the chicken breast in the flour, shaking off any excess. Dip it into the egg, allowing any excess to drip off. Finally, press the chicken into the panko breadcrumbs, ensuring it’s evenly coated.
#5. Fry the Chicken:
- Heat a large skillet or deep fryer with enough vegetable oil to cover the chicken halfway. Once the oil is hot (about 375°F), carefully place the breaded chicken in the oil.
#6. Cook until Golden Brown:
- Fry the chicken for 3-4 minutes per side, or until it’s golden brown and cooked through. Remove the chicken from the oil and drain it on a wire rack.
#7. Serve and Enjoy:
- Cut the chicken into strips and serve immediately with tonkatsu sauce for dipping.
Tips for Perfection:
- For extra crispy chicken, double-coat the chicken by repeating steps 3 and 4.
- Use a neutral-tasting oil for frying, such as vegetable oil or canola oil.
- Don’t overcrowd the skillet. Fry the chicken in batches to ensure even cooking.
- Allow the chicken to rest for a few minutes before cutting and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Variations:
- Chicken Katsu Curry: Serve the chicken katsu with a flavorful curry sauce.
- Chicken Katsu Donburi: Top the chicken katsu with a bowl of rice and your favorite toppings, such as eggs, vegetables, and pickled ginger.
- Chicken Katsu Sando: Create a delectable sandwich by placing the chicken katsu between two slices of bread and adding your desired toppings.
The Ultimate Katsu Sauce:
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon grated onion
- 1/4 teaspoon garlic powder
- In a small saucepan, combine all the ingredients. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 5-10 minutes, or until thickened.
FAQ:
Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used, but they may be slightly fattier.
Q: What can I use as a substitute for panko breadcrumbs?
A: You can use regular breadcrumbs, but they may not be as crispy.
Q: How do I make sure the chicken is cooked through?
A: Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).
Q: Can I freeze chicken katsu?
A: Yes, you can freeze cooked chicken katsu for up to 3 months. Reheat in a preheated oven at 350°F (175°C) until warmed through.
Q: What are some other dipping sauces I can use with chicken katsu?
A: You can use dipping sauces such as teriyaki sauce, mayonnaise, or a mixture of soy sauce and lemon juice.
