CHICKEN KATSU
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
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
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
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.
EASY CHICKEN KATSU
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
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
CHICKEN KATSU
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
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
More about "chicken katsu recipes"
CHICKEN KATSU (WITH HOMEMADE KATSU SAUCE) - RASA …
From rasamalaysia.com
Reviews 38Calories 383 per servingCategory Japanese Recipes
- Slice the chicken breast horizontally into two slices. Season with salt and black pepper. Leave to stand for 10 minutes. Mix all the ingredients for the Katsu Sauce in a bowl, stir to mix well.
- Dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Shake off the excess. Dip the chicken into the egg again, and then coat with the panko for the second time. Make sure that the chicken is evenly coated with a thick layer of panko. Repeat the same for the other piece of chicken.
- Once the oil is fully heated, gently drop each piece of the chicken into the pot and deep fry until both sides turn golden brown. Dish out the chicken onto a plate lined with paper towels. Cut the chicken into strips, and serve immediately with steamed rice and katsu sauce.
CHICKEN KATSU RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN KATSU RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
CHICKEN KATSU RECIPE - ROY CHOI - FOOD & WINE
From foodandwine.com
5/5
- Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
- Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.
CRAVEABLE CHICKEN KATSU
From staradvertiser.com
CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
EASY CHICKEN KATSU RAMEN RECIPE IN UNDER 25 MINUTES! - HONEST …
From honestfoodtalks.com
CHICKEN KATSU RECIPE - TORNADOUGH ALLI
From tornadoughalli.com
CHICKEN KATSU RECIPE | HELLOFRESH
From hellofresh.com
CRISPY BREADED CHICKEN KATSU RECIPE - TASTING TABLE
From tastingtable.com
TOP 44 CHICKEN KATSU SAUCE RECIPE HAWAIIAN RECIPES
From sahlah.hedbergandson.com
JAPANESE CHICKEN KATSU RECIPE — THE MOM 100
From themom100.com
CHICKEN KATSU IN 5 MINUTES | CRISPY AND JUICY RECIPE
From thebigmansworld.com
CHICKEN KATSU - EASY CHICKEN RECIPES
From easychickenrecipes.com
THIS CHICKEN KATSU RECIPE IS FAMOUS ON TIKTOK | TASTE OF …
From tasteofhome.com
TOP 41 LAMPL CHICKEN KATSU RECIPE RECIPES
From sara.hedbergandson.com
CHICKEN KATSU SKEWERS | JAPANESE RECIPES | GOODTO
From goodto.com
PORK KATSU RECIPE | TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
TOP 45 BAKED CHICKEN KATSU RECIPE HAWAII RECIPES
From tidak.churchrez.org
HOW TO MAKE CHICKEN KATSU? RECIPE AND TIPS
From sanraku.com
CRISPIEST CHICKEN CUTLET RECIPE - TASTING TABLE
From tastingtable.com
COPYCAT OF HAWAII’S L&L CHICKEN KATSU RECIPE - 'ONO HAWAIIAN …
From onohawaiianrecipes.com
CHICKEN KATSU WITH TONKATSU SAUCE RECIPE - COPYKAT RECIPES
From copykat.com
#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #pork #poultry #asian #chicken #dietary #meat #4-hours-or-less
You'll also love