Japanese Chicken Katsu

Have you tried Chicken Tonkatsu in a Japanese restaurant? No! So, now it’s your time to get a try this Chicken tonkatsu recipe with a tonkatsu or katsu sauce. It is the crispiest cutlet you can easily make at home.

What is Chicken Katsu?

In Japanese recipes, Katsu is basically a simple dish of bread and fried meat cutlets. Chicken Katsu is a chicken fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown. It’s the chicken counterpart of Tonkatsu, a pork cutlet.

How to make Chicken Katsu?

To make tender Chicken Katsu, the meat should be pounded with a meat mallet or heavy rolling pin to thin it before cooking.

How long does Chicken Katsu keep?

Store it in an airtight container in the refrigerator for 3 days. Use oven or oven toaster when reheating Chicken katsu, don’t use the microwave.

Can you freeze Chicken Katsu?

Of course, you can double the recipe and freeze them. After deep-frying the chicken, let cool completely before storing it in an airtight container to freeze. When ready to serve, reheat the frozen chicken katsu on a baking pan at 160 degrees Celcius for 10 – 12 minutes, then serve with tonkatsu or katsu sauce.

What dishes to serve with this recipe?

  • This meal is best served with steamed rice.

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You will need:

  • 2 chicken breasts
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 1 to 2 egg, beaten
  • 3/4 cup panko or bread crumbs
  • oil for deep frying

To serve

Procedure:

  1. Butterfly the chicken breasts and cover with plastic film. Flatten it with a meat tenderizer or a heavy rolling pin, and if they are too big, cut it into 1/2 each. Sprinkle salt and pepper on both sides of the meat.
  2. Coat the meat with flour, dip in egg, then cover with panko bread crumbs.
  3. Heat deep frying oil to 180 degrees Celcius and deep-fry crumb covered meat. Fry until the color turns golden brown and the meat floats in the oil for about 5 to 8 minutes, turning once or twice.
  4. Set the meat on a cooling rack for a minute.
  5. Cut into 5 to 6 pieces and drizzle with tonkatsu sauce if you like.
 

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