Chicken Katsu Musubi 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

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.

CHICKEN KATSU

Chicken katsu image

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

Ingredients

4 skinless chicken breasts
1 large egg, beaten
8 tbsp finely crushed cornflakes or panko crumbs
2 garlic cloves, crushed
1-2 tbsp korma paste
1 tbsp soy sauce
4 tbsp ketchup
2 tbsp honey
2 tbsp cornflour

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

Chicken Katsu Sandwiches As Made By Hitomi's Mom Recipe by Tasty image

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

Ingredients

1 ½ tablespoons ketchup
2 ½ tablespoons worcestershire sauce
1 teaspoon sugar
canola oil, for frying
3 oz medium boneless, skinless chicken thigh, 1 thigh
kosher salt, to taste
pepper, to taste
¼ cup all purpose flour
1 large egg, beaten
1 cup japanese-style panko bread crumbs
1 teaspoon japanese mayonnaise
¼ teaspoon japanese style hot mustard
2 slices japanese white bread, shokupan, toasted
⅓ cup green cabbage, shredded

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

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