Easy and delicious: make restaurant-quality chicken katsu with egg right at home!

Indulge in the delectable flavors of Japanese cuisine with this tantalizing chicken katsu recipe with egg. This classic dish combines crispy, golden-brown chicken with a rich, savory egg coating, creating a symphony of textures and tastes. Our detailed instructions will guide you through each step, ensuring you achieve the perfect chicken katsu with every attempt.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, sliced into 1/2-inch thick pieces
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

For the Egg Wash:

• 1 egg
• 1 tablespoon water
• 1/4 teaspoon salt

For the Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

Preparing the Chicken:

1. Use a meat mallet or rolling pin to gently pound the chicken breasts until they are about 1/4 inch thick.
2. Place the flour in a shallow dish. Dredge the chicken pieces in the flour, shaking off any excess.

Creating the Egg Wash:

1. In a separate shallow dish, whisk together the egg, water, and salt.

Coating the Chicken:

1. Dip the floured chicken pieces into the egg wash, ensuring they are evenly coated.
2. Transfer the chicken to the panko breadcrumbs and press gently to adhere.

Frying the Chicken:

1. Heat a large skillet or deep fryer with enough vegetable oil to cover the chicken.
2. Carefully place the chicken pieces into the hot oil and fry until golden brown on both sides, about 3-4 minutes per side.
3. Remove the chicken from the oil and drain on paper towels.

Making the Sauce:

1. In a small saucepan, combine the soy sauce, mirin, sake, sugar, cornstarch, and water.
2. Bring to a boil over medium heat, stirring constantly.
3. Reduce heat and simmer for 1-2 minutes, or until the sauce has thickened.

Serving the Chicken Katsu:

1. Cut the chicken katsu into strips and arrange on a serving platter.
2. Drizzle the sauce over the chicken.
3. Serve with your favorite sides, such as rice, shredded cabbage, and Japanese pickles.

Tips for Success

• For a crispier crust, double-coat the chicken by dipping it in the egg wash and panko breadcrumbs twice.
• Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
• To make a gluten-free chicken katsu, use gluten-free flour and breadcrumbs.

Variations

• Add a sprinkle of Japanese seven-spice (shichimi togarashi) to the panko breadcrumbs for a spicy kick.
• Substitute the soy sauce in the sauce with teriyaki sauce for a sweeter flavor.
• Serve the chicken katsu with a side of Japanese curry for a hearty and flavorful meal.

Health Benefits

Chicken katsu is a good source of protein, which is essential for building and repairing tissues. It is also a good source of vitamins and minerals, such as iron, zinc, and vitamin B12.

Final Thoughts

Elevate your culinary skills with this exceptional chicken katsu recipe with egg. By following our step-by-step instructions and experimenting with the variations, you can create a dish that will tantalize your taste buds and impress your family and friends. Bon appétit!

Frequently Asked Questions

How do I store chicken katsu?

Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through.

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. Chicken thighs are more flavorful and juicy, but they may take a little longer to cook.

What is the best way to serve chicken katsu?

Chicken katsu is traditionally served with rice, shredded cabbage, and Japanese pickles. However, you can also serve it with your favorite sides, such as mashed potatoes, green beans, or a side salad.