Chicken Katsu Recipe Japanese Style

CHICKEN KATSU

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.

CHICKEN KATSU

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.

CHICKEN KATSU

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.