CHICKEN KATSU
Chicken Katsu (チキンカツ) is a delicious alternative to the more traditional Tonkatsu (pork cutlet). Breaded with panko, these Japanese-style cutlets are shatteringly crisp on the outside and juicy on the inside.
Provided by Marc Matsumoto
Categories Entree
Time 24m
Number Of Ingredients 11
Steps:
- If you are using chicken breasts, butterfly them by cutting them in half horizontally. If you are using thighs, trim any excess skin, fat, or gristle off of them.
- Break the egg into a tray or shallow bowl that's large enough to hold one piece of chicken and beat it until uniform. Pour the panko into another tray.
- Mix the salt, white pepper, and onion powder together and sprinkle it evenly over every surface of the chicken.
- Dust the seasoned chicken in a thin coating of flour. Be sure you don't miss any spots.
- Dip the chicken into the egg, making sure there is no dry flour left.
- Place the chicken cutlet into the panko and cover the cut with the breadcrumbs. Press gently on the crumbs to help them adhere to the chicken. Flip it over and repeat until every surface of the chicken is coated in an even layer of panko.
- Heat 1 1/2 - inches of oil in a large, heavy-bottomed pot until it reaches 340 degrees F (170 C). Prepare a cooling rack lined with a few layers of paper towels.
- When the oil has reached the desired temperature, lower the chicken into the oil.
- Flip the chicken over a few times to ensure it browns evenly.
- Fry the chicken katsu for 6-8 minutes, or until the chicken is golden brown and cooked through. You can check the temperature with an instant-read thermometer. Breast meat should register 155 degrees F, while thigh meat should reach 165 degrees F.
- Transfer to the cooling rack and let the chicken rest for a few minutes before slicing it.
Nutrition Facts : Calories 325 kcal, Carbohydrate 26 g, Protein 22 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 521 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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
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 SANDWICHES AS MADE BY HITOMI'S MOM RECIPE BY TASTY
Here's what you need: ketchup, worcestershire sauce, sugar, canola oil, medium boneless, skinless chicken thigh, kosher salt, pepper, all purpose flour, large egg, japanese-style panko bread crumbs, japanese mayonnaise, japanese style hot mustard, japanese white bread, green cabbage
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Make the tonkatsu sauce: In a small bowl, mix together the ketchup, Worcestershire sauce, and sugar until combined. Set aside.
- Make the sandwich: Heat 2 inches of canola oil in a medium pot over medium-high heat until it reaches 350˚F (180˚C).
- Slice through the thick part of the chicken thigh so it an even thickness. Season with salt and pepper on both sides.
- Add the flour, egg, and panko to 3 separate shallow dishes.
- Coat the chicken thigh in the flour, then the egg, then the panko.
- To test the oil temperature, add a pinch of panko-if it sizzles immediately, it's ready for frying. Carefully fry the chicken for about 2 minutes per each side, or until golden brown. Drain on paper towels.
- In a small bowl, mix together the mayonnaise and hot mustard.
- Assemble the sandwiches: Spread the mayonnaise sauce on each piece of toasted bread. On one side, layer on the cabbage, a drizzle of tonkatsu sauce, the chicken, and more tonkatsu sauce. Top with the other slice of bread.
- Cut the sandwich in half, then serve.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 122 grams, Fat 43 grams, Fiber 4 grams, Protein 46 grams, Sugar 17 grams
DA FAMOUS "BROKE DA MOUTH" GARLIC FURIKAKE CHICKEN
Steps:
- For the sweet and savory sauce: Combine the brown sugar, white sugar, soy sauce and a sprinkle of black pepper in a braising pan with 4 inch sides. Whisk to dissolve, and then bring to a boil over high heat. Boil for 2 minutes. Let cool to room temperature, then whisk in the garlic.
- For the fried chicken: Preheat the frying oil in a commercial deep fryer to 350 degrees F.
- Dust the chicken thighs in the flour-garlic powder mixture. Place in the deep fryer until crispy golden brown, 12 to 15 minutes. Let the fried chicken drain in the deep fryer basket for 2 to 3 minutes.
- Submerge the fried chicken in the sweet and savory sauce for 2 minutes. Pull the chicken out of the sauce and cut in half.
- Served the fried chicken with steamed white rice and tuna macaroni salad on a bed of fresh avocado. Garnish with green onions, homemade garlic aioli and a confetti of furikake. Serve with our famous Hawaiian tangy chili peppa watah in a ramekin.
- Combine the eggs, egg yolks, chili sauce, garlic and lemon juice in a large mixing bowl or bain marie. Mix with an immersion blender. Add the soybean oil gradually and blend for 2 minutes. Season with garlic salt and pepper to your taste.
- Combine the vinegar, chili sauce, sriracha, garlic, salt and chile peppers in a large bowl. Use an immersion blender to incorporate the ingredients for 3 minutes. Chill for better results.
CHICKEN KATSU
With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Traditionally made with pork, it's great with chicken, too. The panko-coated fried cutlets are typically accompanied by finely sliced cabbage and tangy, sweet and salty katsu sauce. However, they are also served over rice (katsu don), with curry (katsu curry), and in a sandwich (katsu sando). For the crunchiest katsu, don't be tempted to substitute regular breadcrumbs for the classic panko. And make sure to maintain the oil temperature as the cutlets cook.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
- For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
- Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
- Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
- Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.
CHICKEN KATSU (FRIED CHICKEN COATED IN JAPANESE BREADCRUMBS)
This is basically fried chicken coated in panko (japanese breadcrumbs). It is usually served with Katsu Sauce and steamed rice.
Provided by catlover510
Categories High Protein
Time 20m
Yield 4 chicken breast halves, 4 serving(s)
Number Of Ingredients 7
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 268.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 121.3, Sodium 291.9, Carbohydrate 22.4, Fiber 1.3, Sugar 1.8, Protein 32.8
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.
CHICKEN "BROKE DA MOUTH" KATSU
Steps:
- for chicken: in three different dishes mix flour and salt, pepper and garlic salt to taste. In the second bowl whisk the eggs, water and more garlic salt. In the third dish mix panko and more garlic salt. Heat the oil in a frying pan. Dip boneless chicken breast into the egg, then flour, then egg then panko. Deep fry until golden brown. For the sauce: Combine all ingredients in a small sauce pan and heat to simmer. serve with white steamed rice and shredded cabbage.
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