Chicken Katsu

The first time I tried Chicken Katsu, I was instantly charmed by its crispy exterior and succulent chicken. It was a rainy day, and I needed something comforting yet simple to prepare. As I took my first bite, the crunch of the breadcrumbs encapsulated the tender chicken inside, and I was transported to a cozy little diner in Tokyo where the fragrance of fried goodies danced in the air. Since then, Chicken Katsu has become a favorite in my household, a dish that brings warmth and nostalgia every time I make it.

Key Ingredients for Chicken Katsu

The ingredients for Chicken Katsu are simple yet essential for achieving that perfect balance of flavors and textures. Each component plays a role in creating a dish that is both satisfying and delicious. Let’s explore the key players in this recipe!

• Ketchup: 6 tablespoons add a sweet and tangy flavor to the tonkatsu sauce.
• Worcestershire Sauce: 7 tablespoons bring depth with its complex flavor profile.
• Oyster Sauce: 3 tablespoons enhance the umami taste in the sauce.
• Granulated Sugar: 1 tablespoon balances out the flavors in the tonkatsu sauce.
• Chicken Breasts: 2 boneless, skinless pieces provide a juicy and tender protein base.
• Kosher Salt: ½ teaspoon is essential for seasoning the chicken properly.
• Black Pepper: ¼ teaspoon adds a little kick to the flavor.
• All-Purpose Flour: ½ cup helps the breadcrumbs stick to the chicken.
• Eggs: 2 large, beaten, act as a binder for the breadcrumbs.
• Panko Breadcrumbs: 1½ cups create that crispy texture that makes this dish so delightful.
• Vegetable Oil: 1 cup is necessary for frying the chicken to golden perfection.

Instructions for Chicken Katsu

Cooking Chicken Katsu is an enjoyable task that rewards you with a mouthwatering meal. Follow these detailed steps to ensure your chicken turns out perfectly every time!

1. Line a plate with paper towels and set it aside. This will be where the cooked Chicken Katsu rests and drains off any excess oil, helping to keep it crispy.

2. In a medium bowl, whisk together the tonkatsu sauce ingredients: ketchup, Worcestershire sauce, oyster sauce, and granulated sugar. Set aside this mixture to allow the flavors to meld, creating a delicious dipping sauce.

3. Take each chicken breast and slice it lengthwise, parallel to your work surface, into two pieces. Season both sides with kosher salt and black pepper to enhance the chicken’s natural flavors.

4. Now, create a breading station. In three separate shallow bowls, add all-purpose flour, beaten eggs, and Panko breadcrumbs. This setup will make the breading process smoother.

5. Dredge each piece of chicken in the flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in the Panko breadcrumbs, pressing gently to ensure an even coating.

6. In a large cast iron skillet, fill it with about ¼ inch of vegetable oil. Heat over medium heat until the oil reaches 350°F. This is important as the right temperature prevents the chicken from absorbing too much oil.

7. Carefully place the breaded chicken pieces into the hot oil, cooking them two at a time. Fry each piece for about 2 minutes on each side or until they turn golden brown and reach an internal temperature of 165°F.

8. Once cooked, transfer the chicken to the prepared plate lined with paper towels. Allow it to rest briefly while you repeat the frying process with the remaining pieces.

9. Serve the Chicken Katsu hot with the prepared tonkatsu sauce for dipping. Enjoy the crispy texture paired with the tangy sauce!

Making Adjustments

Chicken Katsu is a wonderful dish that can be easily tailored to your tastes. Here are some tips to help you adjust the recipe to your liking:

• Storage: Store any leftover Chicken Katsu in an airtight container in the refrigerator. Reheat in the oven for best results to regain the crispiness.
• Freezing: You can freeze the cooked chicken for up to 2 months. For optimal texture, reheat in the oven rather than the microwave.
• Pairing: Serve with steamed rice, a fresh salad, or even a side of miso soup to round out the meal.
• Gluten-Free Option: Use gluten-free breadcrumbs to make this dish suitable for gluten-sensitive eaters. Just ensure all other ingredients are gluten-free as well.
• Spicing It Up: Add a little chili powder to the breadcrumbs for a spicy twist on the traditional flavor.
• Using Thighs: Substitute the chicken breasts with thighs for a juicier result. They can offer a more flavorful experience.

Great Combinations for Chicken Katsu

When it comes to serving Chicken Katsu, there are endless possibilities to enhance your meal. Here are some fantastic combinations:

• Steamed Rice: A classic pairing that balances the richness of the fried chicken.
• Fresh Salad: A crisp salad with a light dressing complements the savory flavors of the Chicken Katsu.
• Miso Soup: Serving a warm bowl of miso soup is a comforting addition that rounds out the meal.
• Pickled Vegetables: A side of pickled vegetables adds a delightful tang and crunch to your plate.
• Lunch Box Delight: Slice the Chicken Katsu and pack it in a bento box for a delicious lunch option.
• Seasonal Pairing: In summer, serve with a refreshing cucumber salad, and in winter, add hearty vegetables for a warming meal.

FAQ

Conclusion

Chicken Katsu is a dish that brings comfort and joy to any meal. Its crispy exterior paired with tender chicken creates a delightful experience that everyone will love. I encourage you to try making it at home and enjoy the wonderful flavors it brings to your table. You’ll find that it’s not just a meal, but a memory waiting to be made.

Chicken Katsu

The ultimate comfort food, Chicken Katsu features a crispy outer layer that beautifully encases tender chicken. This easy weeknight dinner is sure to satisfy your cravings and impress your family. Make it tonight for a delicious experience!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 6 tablespoons Ketchup
• 7 tablespoons Worcestershire Sauce
• 3 tablespoons Oyster Sauce
• 1 tablespoon Granulated Sugar
• 2 boneless, skinless Chicken Breasts
• ½ teaspoon Kosher Salt
• ¼ teaspoon Ground Black Pepper
• ½ cup All-Purpose Flour
• 2 large Eggs (beaten)
• 1½ cups Panko Breadcrumbs
• 1 cup Vegetable Oil (for frying)

Equipment

• Cast Iron Skillet
• Instant-Read Thermometer (optional)

Method

 

1. Line a plate with paper towels. Set aside.
2. In a medium bowl, whisk the tonkatsu sauce ingredients together. Set aside.
3. Slice each chicken breast lengthwise into two pieces. Season both sides with salt and pepper.
4. Create a breading station. Add the flour, eggs, and Panko each to separate shallow bowls.
5. Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
6. Fill a large cast iron skillet with ¼-inch oil. Heat over medium until it reaches 350°F.
7. Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side.
8. Transfer to the prepared plate and repeat with remaining chicken breasts.
9. Serve hot with tonkatsu sauce.

Notes

• Tip 1: You can find bottled tonkatsu sauce at most Asian grocery stores, but store-bought plum sauce or Japanese BBQ sauce are also great substitutes.
• Tip 2: If the Panko breadcrumbs aren’t sticking well to the chicken, gently press them onto the surface of the chicken to help them adhere.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!