5 Easy Steps To Make Delicious Chicken Katsu At Home

Chicken katsu, a beloved Japanese dish, is renowned for its crispy exterior and succulent interior. While it may seem daunting, making chicken katsu at home is surprisingly easy with the right ingredients and a few simple steps.

Ingredients You’ll Need:

• 1 pound boneless, skinless chicken breasts, pounded thin
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil for frying
• Salt and pepper to taste

Step-by-Step Instructions:

1. Prepare the Chicken:

• Use a meat mallet or rolling pin to pound the chicken breasts thin and even. Season with salt and pepper.

2. Create the Breading Station:

• Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. Coat the Chicken:

• Dredge the chicken in flour, shaking off any excess. Dip it into the eggs, allowing the excess to drip off. Finally, coat it evenly with panko breadcrumbs.

4. Heat the Oil:

• Pour enough vegetable oil into a large skillet or deep fryer to cover the chicken. Heat the oil to 350°F (175°C).

5. Fry the Chicken:

• Carefully place the breaded chicken in the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through.

6. Drain and Serve:

• Remove the chicken from the oil and drain it on paper towels. Serve immediately with your favorite dipping sauce, such as tonkatsu sauce or soy sauce.

Tips for Success:

• For extra crispy chicken, double-coat it with panko breadcrumbs.
• Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
• Don’t overcrowd the pan when frying, as this will lower the oil temperature and result in soggy chicken.
• Serve chicken katsu with a variety of sides, such as rice, cabbage salad, or pickles.

Variations:

• Experiment with different seasonings in the flour mixture, such as garlic powder, paprika, or curry powder.
• Add grated Parmesan cheese to the panko breadcrumbs for a cheesy twist.
• Use ground pork or beef instead of chicken for a different flavor profile.

Healthier Options:

• Instead of frying, bake the chicken katsu at 400°F (200°C) for 15-20 minutes.
• Use whole-wheat flour instead of all-purpose flour for added fiber.
• Grill the chicken katsu on a grill pan for a smoky flavor.

FAQ:

1. What is the best way to pound the chicken thin?

• Use a meat mallet or rolling pin and cover the chicken with plastic wrap to prevent tearing.

2. Can I use other types of breading?

• Yes, you can use cornflakes, crushed crackers, or even tortilla chips for a different texture.

3. How do I make tonkatsu sauce?

• Combine equal parts soy sauce, ketchup, and honey in a saucepan and simmer until thickened.

4. What are some other dipping sauces for chicken katsu?

• Bull-Dog sauce, Worcestershire sauce, or mayonnaise are all popular choices.

5. Can I make chicken katsu ahead of time?

• Yes, you can cook the chicken katsu and store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.