Easy and delicious: chicken katsu without panko – the ultimate comfort food solution!

Indulge in the tantalizing flavors of chicken katsu, a beloved Japanese dish, with our unique recipe that eliminates the need for panko breadcrumbs. This crispy and succulent dish will elevate your culinary repertoire and delight your taste buds.

Ingredients: The Foundation of Your Flavorful Creation

• 1 pound boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup crushed cornflakes
• Vegetable oil for frying

Step-by-Step Instructions: A Culinary Symphony

1. Prepare the Chicken

• Pound the chicken breasts thin using a meat mallet or rolling pin.
• Season with salt and pepper.

2. Create the Flour Mixture

• In a shallow bowl, combine the flour, cornstarch, salt, and pepper.

3. Dip into the Eggs

• Dip the chicken breasts into the beaten eggs, ensuring they are fully coated.

4. Coat with Cornflakes

• Transfer the egg-coated chicken to the crushed cornflakes and press to adhere.

5. Fry to Perfection

• Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
• Carefully place the chicken breasts in the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.

6. Drain and Serve

• Remove the chicken from the oil and drain on paper towels.
• Cut into strips and serve with your favorite dipping sauce.

Variations: Explore a World of Flavors

1. Spicy Chicken Katsu

• Add 1 tablespoon of chili powder to the flour mixture for a fiery kick.

2. Herb-Infused Chicken Katsu

• Mix 1 tablespoon of dried oregano or basil into the flour mixture for a fragrant twist.

3. Citrus-Marinated Chicken Katsu

• Marinate the chicken breasts in a mixture of orange juice, soy sauce, and ginger for a refreshing and tangy flavor.

Tips for Success: Unlocking Culinary Mastery

• Use a meat mallet to pound the chicken breasts to an even thickness, ensuring consistent cooking.
• Don’t overcrowd the pan when frying to prevent the oil temperature from dropping.
• Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat.
• Serve the chicken katsu with a variety of dipping sauces, such as tonkatsu sauce, soy sauce, or mayonnaise.

The Perfect Accompaniments: A Symphony of Flavors

Pair your crispy chicken katsu with these delectable sides to create a complete culinary experience:

• Steamed rice
• Miso soup
• Pickled vegetables
• Japanese potato salad

Frequently Asked Questions: Your Culinary Conundrums Answered

1. Can I use breadcrumbs instead of crushed cornflakes?

• Yes, you can substitute breadcrumbs for cornflakes. However, the cornflakes will provide a crispier texture.

2. How can I make the chicken katsu gluten-free?

• Use gluten-free flour and cornstarch for the flour mixture. Ensure that the cornflakes you use are also gluten-free.

3. Can I freeze the chicken katsu?

• Yes, you can freeze the chicken katsu after it has been cooked and cooled. Reheat it in the oven or air fryer until warmed through.

4. What dipping sauce is traditional for chicken katsu?

• Tonkatsu sauce is the traditional dipping sauce for chicken katsu. It is a sweet and savory sauce made with Worcestershire sauce, soy sauce, and sugar.

5. Can I make chicken katsu with other types of meat?

• Yes, you can use other types of meat, such as pork or beef, to make chicken katsu. Adjust the cooking time accordingly based on the thickness of the meat.