Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken katsu. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken Katsu is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Chicken Katsu is something that I have loved my whole life.
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.
To begin with this recipe, we have to first prepare a few components. You can cook chicken katsu using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Katsu:
- Get boneless, skinless chicken breast
- Get egg
- Make ready panko bread crumbs
- Make ready flour
- Take Cooking oil
Chicken Katsu (チキンカツ) is a variation on Tonkatsu, which uses chicken instead of pork. The name "Katsu" comes from the English word "cutlet," which becomes "katsuretsu" when transliterated into. Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs. This recipe yields very crispy chicken and served with homemade Katsu Chicken katsu is served with a tonkatsu or katsu sauce.
Steps to make Chicken Katsu:
- Make a 3 step breading station. Step 1 is flour, 2 is egg, and 3 is panko (seasoned to taste)
- Butterfly the chicken and bread it as ordered above. If you like, you can repeat steps 2 and 3 for a thicker breading
- Preheat a pan filled with cooking oil about a quarter inch deep and fry the chicken, flipping occasionally to temp.
- Slice into strips and serve over rice with teriyaki sauce.
Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible. Chicken katsu, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los Angeles. The simple recipe is made with only five ingredients. Ordering chicken katsu at a Japanese restaurant guarantees you a few things: juicy chicken enveloped with shatteringly crisp breading, served with a sweet-tangy sauce that keeps you coming.
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