Easy Chicken Katsu Recipes

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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

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

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

700 grams chicken (2 boneless skinless breasts or 4 large thighs)
1 large egg
75 grams panko (1 1/4 cups)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon onion powder (optional)
1/4 cup all-purpose flour
vegetable oil (for frying)
400 grams cabbage (about 8 leaves)
Tonkatsu sauce
Japanese hot mustard

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



Chicken Katsu image

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

1/2 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1 1/2 cups panko
Kosher salt and freshly ground black pepper
2 boneless skinless chicken breasts, butterflied and cut into 4 cutlets
1 1/2 cups vegetable or canola oil
2 cups finely sliced cabbage
Cooked white rice, for serving
4 lemon wedges

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 CURRY



Chicken Katsu Curry image

Curry was introduced to Japan by the British more than a century ago, and has become a favorite dish to make at home. This recipe combines a rich curry sauce with a crispy, fried chicken cutlet. Perfect to serve with steamed Japanese rice and radish pickles. Serve with steamed Japanese rice, red and yellow daikon pickles, tonkatsu sauce, soft-boiled eggs, and Japanese 7-spice seasoning.

Provided by Dav3d

Time 1h25m

Yield 4

Number Of Ingredients 17

1 tablespoon oil
2 medium onions, chopped
3 medium potatoes, chopped
2 medium carrots, chopped
3 ½ cups water, or as needed
1 (3.5 ounce) container curry sauce mix (such as S&B® Golden Curry®)
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon apricot jam
1 tablespoon soy sauce
1 teaspoon curry powder
4 (5 ounce) skinless, boneless chicken breast halves
kosher salt and ground black pepper to taste
¼ cup all-purpose flour
1 large egg, beaten, or as needed
1 cup panko bread crumbs
½ cup peanut oil for frying, or as needed

Steps:

  • Heat oil in a pot over medium-high heat. Add onions to the hot oil and fry until soft and starting to caramelize, about 8 minutes. Add potatoes and carrots. Pour in water and bring to a boil. Reduce heat to low, cover, and cook until potatoes are soft, about 45 minutes.
  • Remove from the heat and add curry sauce mix; stir well until all pieces are dissolved. If you'd like to add seasonings, add ketchup, Worcestershire, jam, and soy sauce. Simmer for 10 to 15 minutes, or longer if you'd like it thicker.
  • While the curry is infusing, flatten the chicken breasts with a kitchen mallet to a thickness of 1/4 inch. Season with salt and pepper. Drench in flour, then egg, and then coat generously with panko bread crumbs.
  • Heat oil in a separate saucepan to 355 degrees F (180 degrees C). Carefully lower breaded cutlets into the hot oil and fry until golden brown, about 3 minutes per side.
  • While the chicken is cooking, stir 1 teaspoon curry powder into the sauce.
  • Slice cooked chicken into strips and spoon curry sauce over top.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 79 g, Cholesterol 127.3 mg, Fat 17.9 g, Fiber 5.7 g, Protein 41.5 g, SaturatedFat 3.4 g, Sodium 1590 mg, Sugar 8.7 g

EASY CHICKEN KATSU



Easy Chicken Katsu image

This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

Provided by yettobeseen

Categories     Chicken Thigh & Leg

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

2 lbs boneless skinless chicken thighs
1/2 cup flour
3 eggs, beaten
1 cup Japanese-style bread crumbs (panko flakes)
garlic salt
oil (for frying)
3 tablespoons applesauce
2 teaspoons sugar
2 tablespoons ketchup
1/2 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon cooking sherry
1/8 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon garlic powder

Steps:

  • For the Sauce:.
  • Add sauce ingredients to a bowl one by one, mixing in between.
  • For the Chicken:.
  • Place flour, eggs, and panko in separate bowls.
  • Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
  • Deep fry or pan fry at medium heat until lightly brown.
  • Serve with sauce and hot rice.

Nutrition Facts : Calories 580.1, Fat 17.2, SaturatedFat 4.7, Cholesterol 437.8, Sodium 720.3, Carbohydrate 31.1, Fiber 1.1, Sugar 6.4, Protein 69.3

KID-FRIENDLY CHICKEN KATSU



Kid-Friendly Chicken Katsu image

A Filipino friend of mine from Hawaii gave me this recipe after bringing it to a party we were at. The chicken is wonderful without the sauce, as well! This recipe is very kid-friendly! We serve this with steamed rice and veggies.

Provided by meloakley

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 8

Number Of Ingredients 11

2 pounds chicken tenders, cut in 1-inch pieces
1 cup garlic salt
1 cup all-purpose flour
2 eggs, beaten
2 cups panko bread crumbs
vegetable oil
⅓ cup ketchup
¼ cup soy sauce
⅛ cup white sugar
1 ½ tablespoons Worcestershire sauce
1 pinch cayenne pepper

Steps:

  • Place chicken in a bowl and sprinkle with garlic salt. Toss to coat and let sit for 5 minutes.
  • Meanwhile, place flour in a bowl. Place eggs in a second bowl. Place bread crumbs in a third bowl. Toss chicken in the flour, dip in the eggs, and toss in the bread crumbs.
  • Heat 2 inches of oil in a cast iron pan over medium heat. Lower chicken carefully into the hot oil in batches. Fry until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
  • Meanwhile, combine ketchup, soy sauce, sugar, and Worcestershire sauce in a saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved, 6 to 8 minutes.
  • Serve chicken with the sauce.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 41.6 g, Cholesterol 110.1 mg, Fat 11.3 g, Fiber 0.6 g, Protein 32.7 g, SaturatedFat 2.3 g, Sodium 11674.2 mg, Sugar 6 g

ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE



Ashley's Chicken Katsu with Tonkatsu Sauce image

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.

Provided by BASKETBALLGIRL

Categories     World Cuisine Recipes     Asian     Japanese

Time 30m

Yield 2

Number Of Ingredients 11

½ cup Worcestershire sauce
¼ cup ketchup
2 tablespoons soy sauce
pepper to taste
2 cups vegetable oil, for deep-fat frying
½ cup all-purpose flour
½ cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

Steps:

  • For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
  • Heat oil in deep-fryer to 350 degrees F (175 degrees C).
  • Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
  • Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Nutrition Facts : Calories 718.3 calories, Carbohydrate 73.1 g, Cholesterol 136.5 mg, Fat 36.8 g, Fiber 1.6 g, Protein 30.2 g, SaturatedFat 6.8 g, Sodium 2290.2 mg, Sugar 14.6 g

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

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



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

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.

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From sudachirecipes.com


BAKED CHICKEN KATSU 揚げないチキンカツ • JUST ONE COOKBOOK
2021-10-19 Juicy, tender, and crispy baked chicken katsu served with a bright spring salad. In this recipe, chicken breast is coated in toasted panko and baked in the oven until golden brown. It makes a much healthier stand-in for greasy fried chicken. So simple and easy, you want to make this tonight!
From justonecookbook.com


KIDS' CHICKEN KATSU RECIPE | BON APPéTIT
2017-05-16 Step 4. Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just …
From bonappetit.com


EASY CHICKEN KATSU (JAPANESE CHICKEN CUTLET) | COOKERRU
2022-03-09 Coat each piece of chicken with flour, egg, and bread crumbs in order, ensuring each side is evenly coated while shaking off any excess. Set aside. Prepare at least 1 1/2" of oil in a large skillet over medium heat. Once the oil reaches 340°F (or 170°C), cook 3 or 4 minutes per side, or until golden brown.
From cookerru.com


30 MINUTE SPICY MISO CHICKEN KATSU RAMEN - THERESCIPES.INFO
30 Minute Spicy Miso Chicken Katsu Ramen | Punchfork top www.punchfork.com. 30 Minute Spicy Miso Chicken Katsu Ramen 30 mins 92 / 100 Rating Half Baked Harvest 19 Ingredients Ingredients Serves 4 2 strips thick-cut bacon, chopped 6 cloves garlic, finely chopped or grated 2 medium shallots, finely chopped 1 inch fresh ginger, thinly sliced 1/2-1 teaspoon red pepper …
From therecipes.info


EASY CHICKEN KATSU RECIPE - JAPANESE KATSU - YUMMY TUMMY
2020-09-11 Season everything with salt and pepper. 6)Take flour, season with salt and pepper. 7)breadcrumbs in a plate. Season with salt and pepper. 8)Take eggs, season with salt and pepper. 9)Whisk well and set aside. 10)Take chicken and coat with flour. 11)coat chicken with flour. 12)Dip chicken in eggs.
From yummytummyaarthi.com


DISCOVER KATSU EASY RECIPE 'S POPULAR VIDEOS | TIKTOK
4.1K Likes, 105 Comments. TikTok video from ericklabra (@labraerick): "Simple Chicken Katsu recipe #foodtok #katsu #easyrecipe #lunchideas #cooking". Chopin Nocturne No. 2 Piano Mono. 26.3K views | Chopin Nocturne No. 2 Piano Mono - moshimo sound design
From tiktok.com


EASY CHICKEN KATSU RECIPE FOR BENTO BOX MEAL PREP
2020-08-23 Recipe Steps. Firstly, slice the chicken breasts into thin cutlets. Then marinate cutlets in mirin, soy sauce, salt, pepper, and onions. Mix well. Cover and refrigerate for 30 minutes. Next prepare 3 plates. The first with the flour. …
From life-is-rosy.com


CHICKEN KATSUDON RECIPE (チキンカツ丼 - CHICKEN CUTLET RICE BOWL)
Preheat 1 1/2-inches of oil to 355 degrees F (180 C). Fry the chicken, flipping it over at least once until the breading is golden brown (about 4-5 minutes). Transfer the katsu to a paper towel-lined rack and let it cool enough to handle. Cut the chicken katsu into 3/4-inch slices.
From norecipes.com


CHICKEN KATSU - EASY CHICKEN RECIPES
2022-05-06 Why You’ll Love this Chicken Katsu Recipe: Super Crispy Chicken: Made with panko breadcrumbs, the coating is light with the most satisfying crunch! An easy tonkatsu sauce: The chicken is drizzled with a sweet, salty and savory sauce, utterly addictive! Quick and Easy: This all comes together in less than 30 mins, perfect for a busy weeknight or quick lunch!
From easychickenrecipes.com


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