CHICKEN KATSU RECIPE
This is a well-tested chicken katsu recipe. Simple yet delicious.
Provided by KP Kwan
Categories Main
Time 15m
Number Of Ingredients 6
Steps:
- Remove the skin of the chicken breast.
- Cut each chicken breast half into two cutlets.
- Pound the chicken cutlets to about 1cm thick with a meat mallet.
- Season both sides of the chicken meat with salt and pepper.
- Dip the chicken meat into flour. Shake off the excess flour.
- Remove and transfer it into beaten eggs. Turn over the meat so that both sides are wet by the eggs.
- Lift and let the excess egg drip off.
- Dredge the chicken in breadcrumbs. Remove the excess. Lightly press the surface to help the breadcrumbs adhere to the surface.
- Deep fried the chicken in hot oil at 350°F/175°C for five minutes,
- Drain away the oil on the wire rack or paper towel lined tray.
Nutrition Facts : Calories 356 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 servings, Sodium 675 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
AWESOME CHICKEN KATSU
Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 8
Steps:
- In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
- In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko. Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.
Nutrition Facts : Calories 522 kcal, Carbohydrate 70 g, Protein 39 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 195 mg, Sodium 399 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CHICKEN KATSU
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium
CHICKEN KATSU
Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.
Provided by Kay Chun
Categories dinner, lunch, weeknight, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
- Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
- Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
- Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
- Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
- Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.
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CHICKEN KATSU RECIPE - ROY CHOI - FOOD & WINE
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- Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
- Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.
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