Chicken katsu revolutionized: a modern guide to crispy japanese chicken for the 21st century

Chicken katsu, a beloved Japanese dish, is a delectable combination of succulent chicken, crispy panko breading, and a savory sauce. If you’re craving this culinary delight but prefer to savor it at home, this comprehensive guide will walk you through the art of making chicken katsu chicken with ease.

Selecting the Perfect Chicken

The foundation of any great chicken katsu lies in the quality of the chicken. Opt for boneless, skinless chicken breasts that are evenly thick throughout. This ensures even cooking and prevents the chicken from becoming dry.

Preparing the Chicken

1. Pound the Chicken: Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/4 inch. This tenderizes the meat and helps the breading adhere better.
2. Season the Chicken: Sprinkle the chicken breasts generously with salt and black pepper. You can also add other seasonings, such as garlic powder or onion powder, if desired.

Creating the Panko Breading

Panko breadcrumbs are essential for achieving the signature crispy exterior of chicken katsu. Here’s how to prepare them:

1. Combine the Ingredients: In a shallow dish, combine 1 cup of panko breadcrumbs, 1/4 cup of all-purpose flour, and 1 teaspoon of salt.
2. Crack the Eggs: In a separate shallow dish, whisk two eggs until smooth.

Breading the Chicken

1. Dip in Eggs: Dip the seasoned chicken breasts into the egg mixture, ensuring they are fully coated.
2. Coat with Panko: Immediately transfer the chicken to the panko breadcrumb mixture and press firmly to adhere. Shake off any excess breadcrumbs.

Frying the Chicken

1. Heat the Oil: In a large skillet or deep fryer, heat vegetable oil to 350 degrees Fahrenheit.
2. Fry the Chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through.
3. Drain on Paper Towels: Remove the chicken from the oil and drain excess oil on paper towels.

Making the Tonkatsu Sauce

Tonkatsu sauce, a sweet and savory dipping sauce, is the perfect complement to chicken katsu. Here’s the recipe:

1. Combine the Ingredients: In a small saucepan, combine 1/2 cup of ketchup, 1/4 cup of soy sauce, 1/4 cup of mirin, 1 tablespoon of brown sugar, and 1 teaspoon of Dijon mustard.
2. Simmer: Bring the mixture to a simmer and cook for 5-7 minutes, or until thickened.

Serving Chicken Katsu Chicken

Slice the chicken katsu into thin strips and serve immediately with steamed rice, shredded cabbage, and tonkatsu sauce.

Tips for Success

• Use fresh chicken breasts for optimal flavor and texture.
• Pound the chicken evenly to ensure even cooking.
• Double bread the chicken for an extra crispy exterior.
• Fry the chicken at the correct temperature to prevent it from becoming overcooked or undercooked.
• Allow the chicken to rest for a few minutes before slicing to allow the juices to redistribute.

Wrapping Up: Savor the Crispy Delight

With this comprehensive guide, you can now confidently create mouthwatering chicken katsu chicken from the comfort of your own home. Enjoy the crispy exterior, tender interior, and savory sauce that make this Japanese delicacy so beloved.

Frequently Asked Questions

Q: Can I use other types of meat for chicken katsu?
A: Yes, you can use pork or beef instead of chicken. The cooking times may vary slightly.

Q: What is a good substitute for panko breadcrumbs?
A: If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.

Q: How can I make my chicken katsu extra crispy?
A: Double bread the chicken by dipping it in the egg mixture and panko breadcrumbs twice. Fry the chicken at a higher temperature (375-400 degrees Fahrenheit).