What To Know
- Chicken katsu is a beloved Japanese dish that combines crispy, breaded chicken with a savory sauce.
- Whether you’re a home cook looking to expand your culinary repertoire or a seasoned foodie seeking to perfect this classic, this comprehensive guide will provide you with the step-by-step procedure to achieve the perfect chicken katsu.
- Serve the chicken katsu over a bowl of rice with a side of vegetables.
Chicken katsu is a beloved Japanese dish that combines crispy, breaded chicken with a savory sauce. Whether you’re a home cook looking to expand your culinary repertoire or a seasoned foodie seeking to perfect this classic, this comprehensive guide will provide you with the step-by-step procedure to achieve the perfect chicken katsu.
Ingredients for Chicken Katsu
- 1 boneless, skinless chicken breast (about 6 ounces)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Ingredients for Katsu Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup water
Step-by-Step Procedure
1. Prepare the Chicken
- Pound the chicken breast to an even thickness of about 1/4 inch.
- Season the chicken with salt and pepper.
2. Set Up the Breading Station
- In a shallow dish, whisk together the flour, salt, and pepper.
- In a separate shallow dish, beat the egg.
- In a third shallow dish, spread out the panko breadcrumbs.
3. Bread the Chicken
- Dredge the chicken in the flour mixture, shaking off any excess.
- Dip the chicken into the egg and allow any excess to drip off.
- Press the chicken into the panko breadcrumbs, ensuring it is evenly coated.
4. Fry the Chicken
- Heat a large skillet or deep fryer to 350°F (175°C).
- Carefully place the chicken in the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
- Drain the chicken on paper towels.
5. Make the Katsu Sauce
- In a small saucepan, combine the soy sauce, mirin, sake, honey, and cornstarch.
- Bring the mixture to a simmer over medium heat and cook until thickened, about 2-3 minutes.
- Remove from heat and whisk in the water.
6. Serve the Chicken Katsu
- Cut the chicken into bite-sized pieces and arrange them on a plate.
- Spoon the katsu sauce over the chicken and serve with steamed rice and shredded cabbage.
Tips for Perfect Chicken Katsu
- Use a meat mallet or rolling pin to ensure the chicken is evenly pounded.
- Season the chicken generously with salt and pepper to enhance its flavor.
- Double-bread the chicken for an extra crispy coating.
- Fry the chicken at the correct temperature to prevent it from burning or becoming soggy.
- Allow the chicken to rest before slicing to ensure the juices redistribute.
Variations
- Chicken Katsu Curry: Serve the chicken katsu with Japanese curry sauce.
- Chicken Katsu Sandwich: Place the chicken katsu on a bun with shredded cabbage and tonkatsu sauce.
- Chicken Katsu Donburi: Serve the chicken katsu over a bowl of rice with a side of vegetables.
Basics You Wanted To Know
1. Can I use other types of meat for chicken katsu?
Yes, you can use pork, beef, or shrimp instead of chicken.
2. What can I substitute for panko breadcrumbs?
You can use regular breadcrumbs or crushed crackers instead of panko.
3. How long can I store chicken katsu?
Cooked chicken katsu can be refrigerated for up to 3 days.
4. Can I freeze chicken katsu?
Yes, you can freeze cooked chicken katsu for up to 2 months.
5. What is the best way to reheat chicken katsu?
Reheat chicken katsu in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
