CHICKEN KATSU
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.
Provided by Kay Chun
Categories dinner, lunch, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
- Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
- Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
- Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
- Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
- Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.
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Shane Robinson
[email protected]This chicken katsu recipe is the real deal.
Wayne Wade
[email protected]I can't wait to make this chicken katsu recipe again.
Jason Pendergrass
[email protected]This chicken katsu recipe is a game-changer.
Mazhar Siyal
[email protected]I'm so glad I found this chicken katsu recipe.
Sylena Harrington
[email protected]This chicken katsu recipe is amazing.
Rafena Bacchus
[email protected]I highly recommend this chicken katsu recipe.
Rebecca Bledsoe
[email protected]This recipe is a must-try for any chicken katsu lover.
Young avi
[email protected]I love this chicken katsu recipe. It's the best I've ever had.
Nadun Bhathiya
[email protected]This chicken katsu recipe is a keeper. It's easy to make and the results are always delicious.
Mr Franklin Israel
[email protected]I'm not a big fan of chicken katsu, but this recipe changed my mind. The chicken was crispy and juicy, and the sauce was amazing.
Leo Wheatley
[email protected]I made this chicken katsu for a party and it was a huge success. Everyone raved about how good it was.
kk splatt
[email protected]This was my first time making chicken katsu and it turned out great. The recipe was easy to follow and the chicken was delicious.
Jake J Mares
[email protected]My family loved this chicken katsu recipe. The chicken was moist and tender, and the sauce was just the right amount of sweet and savory.
taiba Usman
[email protected]I followed the recipe exactly and the chicken katsu turned out perfect. The panko breadcrumbs gave the chicken a nice crispy coating and the sauce was flavorful.
David Khella
[email protected]This chicken katsu recipe was a hit! The chicken was crispy and juicy, and the sauce was delicious. I will definitely be making this again.