Recipe of The Day: Chicken Katsu Revisited

I have posted this recipe before, but have never did a step by step picture post of it. I happen to be making it today, so I decided to go ahead and take some pics.

If you can fry chicken, then you can most definitely make this recipe. It’s very simple. You can also use a pork cutlet, and then you’d have Tonkatsu. I like to eat Katsu with raw shredded cabbage with Japanese Mayo and Japanese Salad oil seasoning. A nice side of hot rice is good too.

Chicken Katsu

Prep Time: 20 Minutes
Cook Time: 20-30 Minutes
Serving Feeds: Family of 4

4-5 boneless thighs (it’s best to use thighs, because they are juicy)
1 package Panko Japanese bread crumbs (you can find these in some grocery stores or Asian markets)
2 eggs
flour for dredging
salt, pepper and garlic salt ( season as much as you want. I keep it light, because I like to dip in the sauce)
oil for frying

Give chicken a nice light coat of salt, pepper, and garlic. Put it to the side. Get three bowls. Crack your eggs and add a bit of water and lightly beat. The other bowls, fill them with a generous amount of flour and panko.

Okay, dip the chicken in the egg first. Now you can use your hand or a fork. If you use your hands, be sure to keep one dry hand. After you dip in the egg dip into the flour. Then go back and dip in the egg again. Finish it off by dipping in panko. Make sure you coat the chicken well.

Now, you can also fry these in a deep fryer if you have one. I do own one, but I’m to lazy to pull that thing out. LOL So I chose to fry on the stove. Put your stove on medium heat. You do not want the chicken to cook to fast on the outside. If your oil starts to get a little dirty turn the heat down a bit. You can also get a strainer and just strain out the dark parts. Fry the chicken until it is a nice golden brown color.

You should end up with something that looks like this. I let them drain on a paper towel and rest for a few minutes.

Once I have all of my chicken cooked. I cut them into strips and place them on a nice plate. If you won’t be serving these right away. You can place them in a warm oven.

And that’s it! You can serve with some hot gohan (rice) and some nice veggies. This is a great way to try something different.

Here is a Tonkatsu sauce recipe if you wish to dip the chicken in a sauce.
Tonkatsu Sauce:

1/4 cup ketchup
4 teaspoons rice wine
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
2 teaspoons sugar
2 teaspoons applesauce
4 teaspoons rice wine vinegar
4 teaspoons yellow mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 teaspoon garlic powder

JP Note: These are delicious. The chicken is really tender and the breading isn’t overpowering.


One Comment Add yours

  1. Anonymous says:

    Looks delicious! Ya’ll have inspired me to give it a shot. Hope all is going well.-nick

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