Craving chicken katsu? pinoy recipe will satisfy your taste buds to the max

Indulge in the tantalizing flavors of Filipino cuisine with our authentic chicken katsu recipe pinoy. This delectable dish combines the crispy crunch of Japanese katsu with the savory umami of Filipino sauces, creating a symphony of flavors that will leave you craving for more.

Choosing the Perfect Chicken

The foundation of a great chicken katsu lies in the choice of chicken. Opt for boneless, skinless chicken breasts that are at least 1 inch thick. This thickness ensures even cooking and prevents the chicken from becoming dry.

Pounding the Chicken

Tenderizing the chicken is crucial for achieving that melt-in-your-mouth texture. Using a meat mallet or a heavy skillet, gently pound the chicken breasts until they are about 1/4 inch thick. This process breaks down the muscle fibers, making the chicken more tender and flavorful.

Seasoning the Chicken

Season the pounded chicken breasts generously with salt and black pepper. This simple seasoning enhances the natural flavors of the chicken and prepares it for the breading process.

Preparing the Breadcrumbs

Authentic chicken katsu pinoy relies on a combination of panko breadcrumbs and Japanese flour for a crispy and airy coating. Mix equal parts of panko breadcrumbs and Japanese flour in a shallow dish. Season the mixture with salt and pepper to taste.

Dredging and Frying

Dredge the seasoned chicken breasts in the flour mixture, shaking off any excess. Next, dip the chicken into a beaten egg and then into the panko breadcrumbs, pressing gently to ensure even coating. Heat vegetable oil in a large skillet or deep fryer to 375°F. Carefully place the chicken breasts in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.

Making the Filipino Sauce

While the chicken is frying, prepare the irresistible Filipino sauce that complements the crispy katsu perfectly. In a small saucepan, combine soy sauce, brown sugar, honey, garlic, and ginger. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

Serving the Chicken Katsu

Drain the fried chicken breasts on paper towels to remove excess oil. Serve the crispy chicken katsu with the warm Filipino sauce on the side. Garnish with shredded cabbage, sliced tomatoes, and a squeeze of lemon juice for a refreshing contrast.

Variations and Tips

• Crispy Chicken Katsu: For an extra crispy crust, double-coat the chicken breasts in the flour, egg, and panko breadcrumbs.
• Spicy Chicken Katsu: Add a kick of spice by incorporating chili powder or Sriracha sauce into the Filipino sauce.
• Chicken Katsu Donburi: Serve the chicken katsu on top of a bowl of steamed rice for a satisfying one-dish meal.
• Tonkatsu Sauce: For a more traditional Japanese touch, substitute the Filipino sauce with tonkatsu sauce, made with Worcestershire sauce, ketchup, and honey.

Healthier Options

• Baked Chicken Katsu: Instead of frying, bake the chicken breasts in a preheated oven at 400°F for 15-20 minutes, or until cooked through.
• Whole-Wheat Breadcrumbs: Opt for whole-wheat panko breadcrumbs for a healthier and more nutritious coating.
• Reduced-Sodium Soy Sauce: Use reduced-sodium soy sauce in the Filipino sauce to control sodium intake.

Common Questions and Answers

Q: What is the difference between Japanese and Filipino chicken katsu?
A: Filipino chicken katsu typically uses a thicker cut of chicken, is pounded thinner, and is coated in a combination of flour and panko breadcrumbs. The Filipino sauce is also sweeter and more flavorful.

Q: Can I use other cuts of chicken for this recipe?
A: While chicken breasts are the traditional choice, you can also use chicken thighs or tenderloins for a juicier result.

Q: How do I store leftover chicken katsu?
A: Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.