Chicken Katsu

[MashaBear]

Hey foodies! Craving something crispy and delicious? Try out this Chicken Katsu recipe—it's an absolute game-changer! Tender chicken cutlets coated in crunchy panko breadcrumbs, served with a tangy homemade katsu sauce... YUM! Perfect for a quick weeknight dinner or a weekend treat. Plus, you can even freeze 'em for later—meal prep made easy! Let's get cooking! #ChickenKatsu #FoodieDelight



Chicken Katsu

Ingredients:

Katsu Sauce:

• 1/2 cup of ketchup
• 3 tablespoons of Worcestershire sauce
• 2 tablespoons of low-sodium soy sauce

Chicken:

• 1/4 cup of all-purpose flour
• 2 large eggs, lightly beaten
• 1 1/2 cups of panko breadcrumbs
• Kosher salt and freshly ground black pepper, to taste
• 2 boneless, skinless chicken breasts, butterflied and cut into 4 cutlets
• 1 1/2 cups of vegetable or canola oil
• 2 cups of finely sliced cabbage
• Cooked white rice, for serving
• 4 lemon wedges

Directions:

1. For the katsu sauce: Combine ketchup, Worcestershire sauce, and soy sauce in a small bowl. Set aside.
2. For the chicken: Prepare a wire rack over a baking sheet or line a large plate with paper towels. Place flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls. Mix 1 teaspoon of salt and 1 teaspoon of pepper in a small bowl, then season both sides of the chicken cutlets with this mixture.
3. Working with one cutlet at a time, dredge it in flour, dip into beaten eggs, and coat with panko breadcrumbs, ensuring the breadcrumbs adhere well to both sides. Transfer coated cutlets to a plate and repeat with remaining cutlets.
4. Heat vegetable or canola oil in a large skillet over high heat until it reaches about 350 degrees F (175 degrees C) using a deep-fry thermometer. To test readiness, sprinkle a few pieces of panko into the oil; it should bubble vigorously.
5. Working with two cutlets at a time to avoid overcrowding, fry the chicken until golden brown on both sides, approximately 3 minutes per side. Transfer fried cutlets to the prepared wire rack or plate, season with salt, and let rest for 2 minutes. Repeat with remaining cutlets.
6. Slice each rested cutlet crosswise into 1/2-inch strips. Serve on a bed of sliced cabbage with katsu sauce, white rice, and a lemon wedge.

Cook’s Note: These cutlets are freezer-friendly for make-ahead meals. Cook as directed, but do not slice. Let cool completely, then freeze in a plastic bag with parchment paper between pieces to prevent sticking. They will keep for up to 3 months. To reheat, place on a baking sheet in a 350 degrees F (175 degrees C) oven until heated through and crispy, about 15 minutes. Slice before serving.

PS: Whew, what a journey! Hope you loved diving into this Chicken Katsu adventure with me. Cooking up a storm and savoring every bite is what it's all about, right? So gather your ingredients, fire up that skillet, and let's create some culinary magic together! Don't forget to snap a pic and share your delicious creation with us. Happy cooking, fellow foodies!

 

[bini_colet]

I love how the chicken comes out perfectly crispy on the outside and juicy on the inside. Plus, that tangy katsu sauce? Pure perfection! Can't wait to recreate this Japanese favorite at home – thanks for sharing your recipe!

 

[chimam]

I've always loved this dish, but your recipe took it to a whole new level of deliciousness. The chicken came out perfectly crispy on the outside and juicy on the inside, just like it should be. And that tangy tonkatsu sauce? Absolute perfection! Thanks for sharing this gem.