To make great tasting chicken katsu you first have to know its two secrets. If you don’t know these, you will end up with your breading falling apart and a bland taste. I have experimented over the years and have found the very best way to make chicken katsu, there is no need to look further — this is the recipe you were looking for. Furthermore, if you love chicken katsu, then this recipe is bound to tantalize your tastebuds. Fresh, crispy, crunchy, and full of delight. Best chicken katsu recipe ever.
Chicken Katsu History
Chicken Katsu is the Japanese way of preparing chicken cutlets. Originally inspired from european fried cutlets. However, the Japanese perfected the panko, and now europeans often favor panko over bread crumbs. In addition, Katsu (panko breaded something) has been adapted into various other cultures cuisine such as Korean and Hawaiian foods. Chicken Katsu consists of chicken thigh, breast, or chicken tender that is beaten flat, breaded with panko, and fried. Resulting in chicken that has a delicious crunchy shell. The fried chicken is then normally served with katsu sauce or bbq sauce.
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Gather the ingredients for making chicken katsu. Wash and clean the chicken, pad dry with a paper towel to get rid of excess moisture. Prepare your working space with flour, eggs, and panko each in separate bowls. Then read the secrets found here.
Butterfly cut the chicken and lay over the top plastic wrap.
Flatten the chicken with a meat tenderizer(mallet) to about a thickness of (1/4in/0.6cm).
Generously season the chicken with salt, pepper, and herbs de provence.
Dredge chicken in flour and let it sit for 5-10 minutes in order to let the flour thoroughly adhere to the chicken. Shake off the excess.
After dredging chicken in flour, dip the chicken in the egg, let the flour on the chicken soak up the egg for a 3-5 minutes in order for the egg to soak into the flour.
Gently shake off excess egg, and put the chicken in the panko crumbs.
Turn the chicken over in the panko. Grab some of the excess panko in the bowl and sprinkle the panko over the top of the chicken. Push the panko onto the chicken with a little force. Pad the panko into place on the chicken ensuring to completely coat the chicken. Repeat this process for all the chicken.
Put enough oil in a cast iron pan to immerse the chicken half way. Heat the oil to cooking temperature. Check the oil for correct temperature. Take a small piece of the batter off of the chicken already prepared. Place that batter into the frying pan to see if the batter immediately starts to cook. It should float on the oil with small bubbles. (Caution! The oil should never be smoking!)
When the oil is ready place coated chicken in the oil one by one gently. The oil should bubble gently if the oil is the correct temperature. Cook for 3-5 minutes on each side.
Turn the chicken over once while cooking and fry the other side until golden brown like shown in the picture. When finished place the chicken on a plate lined with a paper towel.
Amount Per Serving
Calories 352Calories from Fat 144
% Daily Value*
Total Fat 16g25%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Total Carbohydrates 24g8%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the chicken during the pan frying. It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the chicken. Please use a heart healthy oil for making chicken katsu.
Chef Tips: Making Great Chicken Katsu
Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way. In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.
Cast Iron frying pans become seasoned over time to the type of food you cook in them. For this reason you want to dedicate a cast iron pan for the type of food you cook. For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get "seasoned" over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get "seasoned" for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.
The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen. I recommend cast iron skillets below they were hand picked by me for pan frying.