No egg, no worries: unleash the delectable flavors of chicken katsu with our alternative recipe

Indulge in the delectable flavors of Japanese cuisine with this effortless Chicken Katsu Recipe No Egg. This classic dish, typically prepared with a crispy egg-based coating, can now be enjoyed by those with egg allergies or preferences. Our recipe simplifies the process, delivering the same irresistible crunch and savory taste without the use of eggs.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts
• 1/4 cup soy sauce
• 1/4 cup sake (Japanese rice wine)
• 2 tablespoons mirin (Japanese sweet cooking wine)
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic

For the Coating:

• 1 cup panko breadcrumbs
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 1/2 cup tonkatsu sauce
• 1/4 cup water
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon grated ginger

Instructions

Prepare the Chicken

1. Slice the chicken breasts into thin, even cutlets.
2. In a shallow dish, combine the soy sauce, sake, mirin, ginger, and garlic. Add the chicken cutlets and marinate for at least 30 minutes.

Make the Coating

1. In a wide bowl, combine the panko breadcrumbs, flour, salt, and pepper.
2. Remove the chicken from the marinade and discard any excess liquid.
3. Dredge the chicken cutlets in the flour mixture, then dip them into the panko mixture, pressing firmly to adhere.

Cook the Chicken

1. Heat a large skillet or deep fryer to 350°F (175°C).
2. Carefully place the coated chicken cutlets in the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
3. Remove the chicken from the oil and drain on paper towels.

Make the Sauce

1. In a small saucepan, combine the tonkatsu sauce, water, soy sauce, mirin, and ginger.
2. Bring to a simmer over medium heat and cook for 5 minutes, or until the sauce has thickened slightly.

Serve

1. Slice the chicken katsu into strips and arrange on a serving plate.
2. Drizzle with the prepared tonkatsu sauce.
3. Garnish with shredded cabbage and a lemon wedge.

Tips

• For a crispier coating, double-coat the chicken by dredging it in the flour mixture, then the panko mixture, and repeating the process.
• Use a meat mallet to tenderize the chicken breasts before slicing them.
• If you don’t have tonkatsu sauce, you can substitute with a mixture of 1/4 cup ketchup, 1/4 cup Worcestershire sauce, and 1 tablespoon brown sugar.
• Serve the chicken katsu with steamed rice and miso soup for a complete Japanese meal.

Variations

• Pork Katsu: Replace the chicken with thinly sliced pork cutlets.
• Eggplant Katsu: Slice eggplant into thin rounds, coat with the same mixture as the chicken, and fry until crispy.
• Tofu Katsu: Press tofu to remove excess moisture, slice, and coat with the same mixture as the chicken.

Nutritional Information

One serving of Chicken Katsu (without rice or sauce) contains approximately:

• Calories: 350
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 10 grams

Wrapping It Up

This Chicken Katsu Recipe No Egg is a testament to the versatility and deliciousness of Japanese cuisine. Whether you’re a seasoned home cook or a novice chef, this recipe will guide you effortlessly through the process, resulting in a crispy, flavorful dish that will satisfy your cravings. Experiment with the variations and enjoy the crispy crunch of chicken katsu in all its glory.

Answers to Your Most Common Questions

Q: Can I use breadcrumbs instead of panko breadcrumbs?

A: Yes, you can use breadcrumbs, but panko breadcrumbs will give you a crispier coating.

Q: How long can I marinate the chicken?

A: You can marinate the chicken for up to 24 hours. The longer the marination, the more flavorful the chicken will be.

Q: What is the best way to reheat chicken katsu?

A: To reheat chicken katsu, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.