Unlock the secrets of japanese fried chicken: chicken katsu recipe with sauce included

Prepare to tantalize your taste buds with this delectable chicken katsu recipe, where crispy meets savory. This Japanese classic features tender chicken cutlets coated in a golden-brown panko crust and smothered in a mouthwatering sauce. Follow our step-by-step guide to create this culinary masterpiece at home.

Ingredients:

For the Chicken Katsu:

• 1 pound boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying

For the Sauce:

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

Instructions:

1. Prepare the Chicken:

• Cut the chicken breasts into thin, even cutlets.
• Pound the cutlets gently with a meat mallet or rolling pin to tenderize them.

2. Create the Breading Station:

• Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.

3. Coat the Chicken:

• Dredge the chicken cutlets in the flour, then dip them into the eggs, and finally coat them with the panko breadcrumbs. Press firmly to ensure the breadcrumbs adhere.

4. Fry the Chicken:

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

5. Drain and Rest:

• Remove the chicken from the oil and drain it on paper towels.
• Let the chicken rest for a few minutes before cutting it into bite-sized pieces.

6. Make the Sauce:

• In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, ginger, cornstarch, and water.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat and simmer for 5 minutes, or until the sauce has thickened.

7. Assemble and Serve:

• Arrange the chicken katsu pieces on a serving platter.
• Pour the sauce over the chicken and garnish with shredded cabbage or green onions.
• Serve with rice or noodles for a complete meal.

Tips for Success:

• Use high-quality panko breadcrumbs for extra crunchiness.
• Don’t overcrowd the skillet when frying the chicken.
• Drain the chicken thoroughly to prevent it from becoming soggy.
• Serve the chicken katsu immediately with the warm sauce.

Variations:

• Tonkatsu: Omit the sauce and serve with a side of tonkatsu sauce, made with Worcestershire sauce, soy sauce, and grated onion.
• Chicken Katsu Curry: Serve the chicken katsu over Japanese curry rice.
• Chicken Katsu Sandwich: Place the chicken katsu on a bun with shredded cabbage, tonkatsu sauce, and mayonnaise.

Pairing Suggestions:

• Rice: Plain white rice or brown rice is the traditional accompaniment to chicken katsu.
• Noodles: Soba noodles or udon noodles can also be served with chicken katsu.
• Vegetables: Shredded cabbage, carrots, or cucumbers add freshness and crunch.

Wrap-Up:

Indulge in the crispy, flavorful delight of chicken katsu with sauce. This Japanese culinary gem is easy to make at home and is sure to impress your family and friends. Experiment with variations and pairings to discover your favorite way to enjoy this versatile dish.

What You Need to Know

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

Q: What can I substitute for panko breadcrumbs?
A: If panko is unavailable, you can use regular breadcrumbs or crushed cornflakes.

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 a preheated oven or microwave before serving.