The aussie’s guide to authentic chicken katsu: master the art of japanese cuisine

Chicken katsu, a beloved Japanese dish, has found a special place in the hearts of Australian food enthusiasts. Its crispy, golden crust and tender, juicy interior make it a delectable treat that satisfies every craving. This comprehensive recipe will guide you through the steps of creating an authentic and delicious chicken katsu experience right in your own Australian kitchen.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 1 pound)
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• Vegetable oil, for frying

For the Sauce:

• 1/2 cup Japanese soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake (Japanese rice wine)
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. Prepare the Chicken: Pound the chicken breasts thin using a meat mallet or rolling pin. Season with salt and pepper.

2. Create the Breading: In three separate bowls, place the flour, breadcrumbs, and beaten egg.

3. Bread the Chicken: Dip the chicken breasts in the flour, then the egg, and finally into the breadcrumbs, pressing firmly to adhere.

4. Fry the Chicken: Heat a large skillet or deep fryer with vegetable oil to 350°F (175°C). Carefully add the breaded chicken breasts and fry for 3-4 minutes per side, or until golden brown and cooked through.

5. Make the Sauce: In a small saucepan, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Bring to a boil, then reduce heat and simmer for 1-2 minutes, or until thickened.

6. Serve: Place the fried chicken on a plate and pour the sauce over the top. Garnish with shredded cabbage or Japanese pickled ginger.

Variations

• Spicy Chicken Katsu: Add a teaspoon of chili powder or red pepper flakes to the flour mixture for a kick of heat.
• Cheese Chicken Katsu: Place a slice of cheese on top of the chicken before breading and frying for a gooey, cheesy center.
• Chicken Katsu Curry: Serve the chicken katsu with a Japanese curry sauce for a hearty and flavorful meal.

Tips

• Use boneless, skinless chicken breasts for the best results.
• Pound the chicken breasts thin to ensure even cooking.
• Don’t overcrowd the pan when frying the chicken to prevent it from becoming soggy.
• Use a thermometer to check the internal temperature of the chicken to ensure it is cooked through to 165°F (74°C).

What to Serve with Chicken Katsu

• Steamed rice
• Japanese pickled ginger
• Shredded cabbage
• Japanese curry sauce
• Miso soup

Endnote: Elevate Your Meals with Crispy Chicken Katsu

Indulge in the authentic flavors of Japan with this easy-to-follow chicken katsu recipe. Its crispy exterior and tender interior will tantalize your taste buds and leave you craving more. Experiment with variations and side dishes to create a personalized and unforgettable dining experience.

FAQ

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs can be used, but they may take longer to cook due to their higher fat content.

Q: What can I substitute for panko breadcrumbs?
A: You can use regular breadcrumbs, but they will not be as crispy as panko.

Q: How do I make the chicken katsu extra crispy?
A: Double-bread the chicken by dipping it in the egg and breadcrumbs twice before frying.