Chicken Katsu Recipe
What is Chicken Katsu?
Chicken katsu, also known as panko chicken, or tori katsu is a Japanese dish of fried chicken made with panko bread crumbs which is also popular in Australia, Hawaii, London, California, and other areas of the world. So let’s make this.
Recipes For Making Chicken Katsu
Here are the 3 recipes for making chicken katsu:-
Prep time: 40 min
Cook time: 55 min
● 4 (150-gram/5-ounce) skinless, boneless chicken breasts
● 500 millilitres (2 cups) cold water
● 28 grams (2 tablespoons) salt, plus additional for seasoning
● 1 clove garlic, crushed
● 1/2 head green cabbage
● 170 grams (1⁄2 cup) all-purpose flour
● 2 large eggs
● 80 grams (1 and 1⁄2 cups) panko
● 240 millilitres (1 cup) chicken fat
● 700 millilitres (3 cups) vegetable oil
● Warm Steamed rice for serving
● Bottled tonkatsu sauce, for serving
Steps involved in making this amazing recipe:
Step 1: Place each breast between two sheets of plastic wrap or parchment paper. Pound the breast flat using a meat mallet or the bottom of a saucepan until it’s uniformly about 13 millimetres (½ inches) thick.
Step 2: Mix together the water, salt, and garlic, and stir until the salt dissolves. (This quick brine is a great flavoring agent that you can use with any meat when your time is short.) Add the chicken to the brine and soak for 30 minutes while you prepare the other ingredients.
Step 3: Shred the cabbage with a sharp knife; reserve in a bowl of cold water.
Step 4: Place the flour, eggs, and panko in three separate shallow vessels. Beat the eggs.
Step 5: Remove the breasts from the brine and quickly pat them dry. Dredge each breast in the flour and shake off the excess. Next, give the breasts a quick dip in the egg, again shaking off any excess. Finally, coat the breasts with panko. Press the breadcrumbs onto the meat to form a solid crust.
Step 6: Choose a sauté pan large enough to hold one or two of the chicken breasts, and tall enough that the fat can cover the meat completely with plenty of room to spare.Heat the chicken fat and vegetable oil in the pan over medium heat to 350°F (176°C), then carefully slide in 1 or 2 breasts, depending on how many fit in your pan.
Fry until crisp and browned on both sides, 3 to 4 minutes per side. Remove the fried breasts to a paper towel–lined plate and season with salt. Cook the remaining breasts in the same way.
Step 7: Drain the cabbage well.
Step 8: Serve the chicken with rice and a pile of cabbage on the side. Drizzle tonkatsu sauce all over everything.
Our tasty recipe is ready!
● 3 Eggs
● 8 Skinless, Boneless Chicken Thighs
● 2 Tbsp Sweet Chilli Sauce
● 2 Tbsp Soy Sauce
● 8 Tbsp Flour
● 600ml Chicken Stock
● 400g Basmati Rice
● 4 Tsp Curry Powder
● 2 Tsp Chilli Powder
● Knob of Ginger
● 4 Cloves of Garlic
● 2 Onions
● 3 Carrots
● 200g Panko Breadcrumbs
● Vegetable Oil
Prep time: 20 min
Cook time: 25 min
Here are the instructions to make chicken katsu:
Step 1: Rinse your rice and boil it in 2 times the amount of water.
Step 2: Katsu sauce time. Chop up your onions, carrots, garlic and your knob of ginger. You want to cut the onions and carrots into nice little cubes.
Step 3: Add a good glug vegetable oil to a large pan. Fry the onions and carrots until soft and caramelized. At this point, add the garlic and the ginger. Fry for a further 3 minutes. Add the curry powder and chilli powder. Mix and then add 2 tbsp of the flour (gradually, so you don’t get any lumps). Mix that in and pour in your chicken stock.
Step 4: Next, add the soy sauce. Mix and allow to bubble down and thicken. You want to bubble the sauce for 5-10 minutes so the flavor from the onions and carrots infuses.
If it gets too thick, just add a splash more water. Once the sauce is the perfect pouring consistency, remove it from the heat and pass it through a sieve. Set the sieved veg aside.
Step 5: Place the remaining thick katsu sauce on the heat. Add your sweet chilli sauce, and mix everything together. Cover the sauce and set aside.
Step 6: Chicken time. Take your chicken thighs. Dip them in the rest of your flour, coat them in your whisked egg and then roll them in the breadcrumbs. Heat a generous amount of oil in a frying pan and add the chicken thighs. You want to have the oil on a low to medium heat.
Add your thighs. The trick here is to cook for 4-5 minutes each side. Remove from the heat once the chicken is cooked through and the breadcrumbs are golden brown.
Step 7: Slice up the chicken and serve on a bed of rice with the katsu sauce poured over the top. Add a spoonful of your katsu veg on the side and tuck in!
Our Chicken Katsu is ready!
In the next recipe the detailed way will be discussed. So let’s try again another recipe for making chicken katsu.
# Recipe 3
Prep time: 40 min
Cook time: 1 hour 30 min
FOR THE KATSU CURRY SAUCE
● 2–3 tablespoons vegetable oil
● 1 onion, finely chopped
● 1 garlic clove, crushed
● 2.5 cm piece of ginger, peeled and grated
● 1 teaspoon turmeric
● 2 heaped tablespoons mild curry powder
● 1 tablespoon plain flour
● 300 ml chicken or vegetable stock
● 100 ml coconut milk
● 1 teaspoon light soy sauce
● 1 teaspoon sugar, to taste
FOR THE CHICKEN AND RICE
● 120g Thai jasmine rice
● 2 skinless chicken breasts
● 50g plain flour
● 2 eggs, lightly beaten
● 100g panko breadcrumbs
● 75ml vegetable oil, for deep-frying
FOR THE GARNISH
● 40g mixed salad leaves
● 2 tablespoons Wagamama dressing (see below)
● 1 tablespoon pickled radish or ginger, or Japanese pickles
Steps involved in making chicken katsu:
1. Cook the rice following the Perfect Rice cooking instructions below.
2. Meanwhile, make the katsu curry sauce. Place the oil in a saucepan over a medium heat. Add the onion, garlic and ginger and cook until softened. Lower the heat, add the spices and cook for 2–3 minutes.
Add the flour and stir over the heat to cook it out, then slowly add the chicken or vegetable stock. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste. For a perfectly smooth sauce, pass the mixture through a sieve. The sauce can be stored in an airtight container in the fridge for up to 3 days.
3. With a sharp knife, cut each chicken breast almost in half and open it out like a book. Place both between two pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick.
Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and then dip each chicken breast first in the flour, then the egg and finally the breadcrumbs, ensuring each breast is coated well.
4. Place the oil in a medium saucepan over a medium-high heat. To test if the oil is hot enough to fry, drop some breadcrumbs into the oil – if they sink, the oil is not hot enough and, if they quickly burn, then the oil is too hot, but if they bubble and float to the top, the oil is just right. Deep-fry 1 coated breast at a time, so as not to overcrowd the pan, for 3–4 minutes on each side then transfer to a plate lined with kitchen paper to soak up any excess oil. Set aside and keep warm.
5. To serve, spoon a portion of rice onto 2 serving plates. With a sharp knife, slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice.
Ladle the curry sauce over the chicken and rice and place the salad on the side with a drizzle of dressing and a little pickled radish. Serve immediately.
PERFECT RICE: THE WAGAMAMA WAY Japanese cooking traditionally uses a short grain rice and cooks it in a way that gives it a glutinous, sticky texture. To prepare it perfectly, it is important that the ratio of rice to water is correct and, as a rule, this ratio is 2:3. We recommend a serving of 90g or ½ cup of rice per person (cups are far easier to use as a measure for rice).
Soak the rice in water for 30 minutes. Place the rice in a fine mesh sieve and leave to strain for at least 5 minutes to allow excess water to drain. To cook, place 540ml water in a heavy-based saucepan, cover with a lid and bring to the boil. Once boiling, reduce the heat to the lowest setting, add the rice and leave to simmer for 10 minutes.
It is important to leave the rice undisturbed during the entire cooking and resting process. Take the pan off the heat and set aside with the lid still on for a further 10 minutes.
WAGAMAMA DRESSING: Place 2 tsp finely chopped shallots, a 2.5cm peeled and grated piece of ginger, 1 crushed garlic clove, 1 1/2 tbsp rice wine vinegar, 1 tbsp tomato ketchup, 1 tbsp water, 100ml vegetable oil and 3 tbsp light soy sauce in a bowl or large jar and whisk together until smooth. Store in an airtight container in the fridge for up to 3 days.
Some things to note
Chicken Katsu is one of the easiest Chicken recipes that we can make and all the ingredients are easily available in the market. As Chicken breast is used it is high in protein.
Patients with high blood pressure and Kidney problem may avoid this dish.
● Here 3 recipes are discussed and all are very easy to make.
● It’s a very high protein dish.
I hope you loved this recipe. Please share your feedback in the comments section.