Chicken Katsu Fried Chicken Coated In Japanese Breadcrumbs Recipes

CHICKEN KATSU

Chicken Katsu image

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

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

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 RECIPE

Chicken katsu recipe image

This is a well-tested chicken katsu recipe. Simple yet delicious.

Provided by KP Kwan

Categories Main

Time 15m

Number Of Ingredients 6

Ingredients

2 Chicken breasts, boneless, skinless, each about 250g
1 teaspoon of salt
1/8 teaspoon ground white pepper
Sufficient flour to coat the chicken
eggs
Japanese breadcrumbs (Panko), coat the chicken

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

Chicken Katsu image

Katsu are boneless strips of chicken,or pork that are breaded; fried and served with a dipping sauce. A staple at Hawaii restaurants, it has its roots in Japanese cuisine

Provided by Amy in Hawaii

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts
2 tablespoons garlic salt
1/2 cup flour
2 eggs, beaten
2 cups panko breadcrumbs (Japanese bread crumbs)
1 quart oil
1/3 cup catsup
1/4 cup soy sauce
1/4 cup sugar
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper

Steps:

To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
Flatten chicken pieces into 1/4 inch thick pieces.
Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
Heat about 2 inches of oil in a skillet to 350 degrees.
Dredge chicken in flour, dip in eggs and coat with panko in that order.
Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
Pork can be substituted for chicken (tonkatsu).

Nutrition Facts : Calories 1725.5, Fat 152.9, SaturatedFat 20.7, Cholesterol 158.8, Sodium 1297.6, Carbohydrate 49, Fiber 2.3, Sugar 14.1, Protein 42.1

CHICKEN KATSU

Chicken Katsu image

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

Ingredients

6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cloves
Vegetable oil, as needed for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving

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.