chicken katsu

Author of this recipe: Kathrin Garn

Crispy Chicken Katsu | Breaded, pan-fried chicken cutlets served with a side of tonkatsu sauce | Japanese cuisine | Recipe | Easy dinner ideas

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Ingredients

• - Chicken breast (main ingredient)
• - Bread crumbs (coating ingredient)
• - Japanese panko bread crumbs (specific type of coating)
• - All-purpose flour (for dredging, key step in preparation)
• - Eggs (beaten, for binding coating)
• - Vegetable oil (for frying, essential for texture)
• - Salt and pepper (seasoning, basic flavor enhancer)
• - Worcestershire sauce (optional, adds depth of flavor)
• - Soy sauce (optional, for added taste)
• - Garlic powder (optional, enhances chicken's aroma)
• - Onion powder (optional, complementary to the dish)

Steps

1. ### Chicken Katsu Recipe: A Yummy Japanese Delight
3. Chicken katsu is a beloved dish in Japan, featuring juicy, breaded chicken cutlets that are crispy on the outside and tender on the inside. Here’s how you can make this delicious dish at home:
5. #### Ingredients:
6. - 4 boneless, skinless chicken breasts
7. - Salt and pepper to taste
8. - 1 cup all-purpose flour
9. - 2 eggs, beaten
10. - 1 cup panko breadcrumbs (Japanese bread crumbs)
11. - Vegetable oil for frying
12. - 1/2 cup ketchup
13. - 1 tablespoon Worcestershire sauce
14. - 1 teaspoon sugar
16. #### Equipment:
17. - Mixing bowls
18. - Whisk
19. - Large plate or shallow bowl
20. - Skillet or deep fryer
21. - Plate with paper towels
23. ### Step-by-Step Guide:
25. #### 1. Prepare the Chicken Cutlets
26. - **Cut the chicken breasts** into two equal halves, creating four thin cutlets.
27. - Season both sides of each cutlet with salt and pepper.
29. #### 2. Make the Breading Station
30. - Set up three shallow bowls: one for flour, another for beaten eggs, and a third for panko breadcrumbs.
31. - Ensure your workspace is clean and prepare to bread the chicken.
33. #### 3. Bread the Chicken Cutlets
34. - **Dust each cutlet** with flour on both sides, shaking off any excess.
35. - Dip each piece in the beaten egg, making sure it’s fully coated.
36. - Roll the cutlet in panko breadcrumbs, pressing lightly to ensure an even coating.
38. #### 4. Fry the Chicken Katsu
39. - Heat vegetable oil in a skillet or deep fryer to about 350°F (175°C).
40. - **Fry each chicken cutlet** for about 3-4 minutes on each side until golden brown and crispy.
41. - Place fried cutlets on paper towels to drain excess oil.
43. #### 5. Make the Ketchup Glaze
44. - In a small saucepan, combine ketchup, Worcestershire sauce, and sugar.
45. - Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 10 minutes until it thickens slightly.
47. #### 6. Serve Your Chicken Katsu
48. - Slice each chicken cutlet into smaller pieces before serving.
49. - Drizzle with ketchup glaze and serve hot alongside rice or a side salad.
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52. - Use keywords like "chicken katsu recipe," "Japanese cuisine," "breaded chicken," and "panko breadcrumbs."
53. - Include relevant phrases such as "crispy chicken cutlets" and "katsu sauce."
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55. - Ensure your website is mobile-friendly and has fast loading times to improve SEO.
57. ### Conclusion:
58. Chicken katsu is a versatile dish that can be enjoyed as a main course or as part of a bento lunch. With these simple steps, you can easily recreate the restaurant-quality chicken katsu at home. Enjoy your delicious homemade version today!

Relevante Seiten

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