Elevate your dinner game: step-by-step guide to homemade chicken katsu
What To Know
- With a few simple ingredients and a step-by-step guide, you can enjoy this Japanese delicacy in the comfort of your own kitchen.
- Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken katsu in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Craving the crispy, savory goodness of chicken katsu? Making it at home doesn’t have to be a daunting task. With a few simple ingredients and a step-by-step guide, you can enjoy this Japanese delicacy in the comfort of your own kitchen. Here’s everything you need to know about how to make chicken katsu easy.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil
- 1/2 cup tonkatsu sauce (or your favorite dipping sauce)
- 1/4 cup shredded cabbage (for garnish)
Instructions
1. Prepare the Chicken
- Cut the chicken breasts into 1-inch thick pieces.
- Pound the chicken pieces with a meat mallet or rolling pin to flatten them slightly.
2. Create the Coating
- In a shallow bowl, place the flour.
- In a separate bowl, whisk the eggs.
- In a third bowl, combine the panko breadcrumbs.
3. Coat the Chicken
- Dip each chicken piece into the flour, shaking off any excess.
- Dip the chicken into the eggs, allowing any excess to drip off.
- Coat the chicken thoroughly with the panko breadcrumbs.
4. Fry the Chicken
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the coated chicken pieces into the hot oil.
- Fry for 3-4 minutes per side, or until golden brown and crispy.
5. Drain and Cut
- Remove the chicken from the oil and drain on paper towels.
- Cut the chicken into strips.
6. Serve
- Serve the chicken katsu with tonkatsu sauce and shredded cabbage.
- Enjoy the crispy, savory goodness!
Tips for Success
- Use boneless, skinless chicken breasts for best results.
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Don’t overcrowd the skillet when frying the chicken.
- Fry the chicken over medium heat to prevent burning.
- Serve the chicken katsu with your favorite dipping sauce.
Variations
- Spicy Chicken Katsu: Add a pinch of chili powder or cayenne pepper to the panko breadcrumbs.
- Cheese Chicken Katsu: Fill the chicken breasts with shredded mozzarella or cheddar cheese before coating and frying.
- Teriyaki Chicken Katsu: Serve the chicken katsu with teriyaki sauce instead of tonkatsu sauce.
The Perfect Side Dish
- Steamed Rice: Serve the chicken katsu over a bed of fluffy steamed rice.
- Miso Soup: Pair the chicken katsu with a warm bowl of miso soup.
- Pickled Vegetables: Add a side of pickled vegetables, such as cucumbers or carrots, for a refreshing contrast.
How to Store Chicken Katsu
- Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken katsu in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Questions You May Have
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use chicken thighs. Just be sure to remove the skin and bone before pounding and coating.
Q: What if I don’t have panko breadcrumbs?
A: You can use regular breadcrumbs, but the texture will be slightly different.
Q: How do I make my own tonkatsu sauce?
A: To make your own tonkatsu sauce, combine equal parts soy sauce, mirin, and sake. Bring to a simmer and cook until thickened.
Q: Can I freeze chicken katsu?
A: Yes, you can freeze chicken katsu for up to 3 months. Thaw before reheating.
Q: How do I make gluten-free chicken katsu?
A: Use gluten-free flour and breadcrumbs to make your chicken katsu gluten-free.
