Recipe: Yummy Chicken Katsu

Chicken Katsu. This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the However, preparing chicken katsu is like cooking pasta. You need to master a few basic techniques to get the. Chicken Katsu (チキンカツ) is a variation on Tonkatsu, which uses chicken instead of pork. You can have Chicken Katsu using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Katsu

1. It's 1 of boneless, skinless chicken breast.
2. You need 1 of egg.
3. Prepare 1 cup of panko bread crumbs.
4. Prepare 1/2 cup of flour.
5. Prepare of Cooking oil.

The name "Katsu" comes from the English word "cutlet," which becomes "katsuretsu" when transliterated into. Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible. How Is Chicken Katsu Typically Served?

Chicken Katsu instructions

1. Make a 3 step breading station. Step 1 is flour, 2 is egg, and 3 is panko (seasoned to taste).
2. Butterfly the chicken and bread it as ordered above. If you like, you can repeat steps 2 and 3 for a thicker breading.
3. Preheat a pan filled with cooking oil about a quarter inch deep and fry the chicken, flipping occasionally to temp..
4. Slice into strips and serve over rice with teriyaki sauce..

Chicken katsu is always served with tangy tonkatsu sauce—a thick, brown Japanese barbecue sauce made with Worcestershire sauce, soy sauce, sugar. Chicken Katsu is chicken fillet breaded with flour, egg, and Panko (bread crumbs), then deep fried, just like Tonkatsu. To make tender Chicken Katsu, the meat should be pounded with a meat mallet. These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot. Chicken katsu, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan..

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