Who can resist eating crispy, juicy, fried chicken? From the young to the old, everybody loves that irresistible crunch in every bite. Today, let’s take a look at the Japanese version of fried chicken – the chicken katsu. It is also the crispiest chicken cutlet you can make at home.
Served with tonkatsu sauce and a side of fresh salad, you can even eat it with rice too. It also freezes well, making it a delicious meal prep menu on those busy days.
What is chicken katsu? It is chicken fillet that is breaded with flour, egg and Japanese panko breadcrumbs, then deep-fried till golden brown. You can use any part of the chicken, but boneless skinless chicken breast remains the popular choice. The secret to ultra-crunchy katsu? It’s Panko. It is lighter and crispier compared to other breadcrumbs, giving it that crunchy bite. The final touch to your chicken katsu is tonkatsu sauce which is a thicker version of Worcestershire sauce that has been cooked with vegetables and fruits. Tangy and sweet, it is the best sauce to go with most Japanese fried dishes.
Here’s how you can make your chicken katsu at home
Ingredients:
• 600g boneless, skinless chicken breasts
• ½ tsp salt
• Freshly ground black pepper
• 3 tbsp plain flour
• 2 large eggs
• 1 cup panko
• 4 cups oil for deep frying
• Tonkatsu sauce
Method:
- Slice the chicken diagonally so each piece will have more surface area and cook faster.
- Marinade the chicken with salt and pepper and set aside for 15 minutes.
- Coat the chicken with flour and shake off any excess.
- Dredge each chicken with beaten egg.
- Coat the chicken with panko and remove any excess. Let the chicken sit in the fridge for 15 minutes to let the panko set.
- Heat up the oil in your pan. To test if your oil is hot enough, drop a piece of panko or dip your chopsticks in. If it starts to bubble, your oil is ready.
- Gently slide your chicken pieces into the pan, a few at the time and deep fry till both sides are golden brown.
- Transfer to a wire rack or paper towel to drain off excess oil.
- Serve immediately with tonkatsu sauce and salad.