Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken katsu. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Chicken Katsu is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Chicken Katsu is something that I’ve loved my entire life. They are nice and they look fantastic.
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 must prepare a few components. You can cook chicken katsu using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Katsu:
- Take 1 boneless, skinless chicken breast
- Get 1 egg
- Make ready 1 cup panko bread crumbs
- Take 1/2 cup flour
- Prepare Cooking oil
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. 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.
Instructions 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, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan. Katsu - Chicken Katsu, Tonkatsu (pork), and Gyukatsu(beef) all work for this recipe and can be substituted without any changes. Eggs - Katsudon is best when the eggs are still a little creamy, so it. Chicken katsu is widely seen on most Japanese, Korean, and Hawaiian restaurant menus. Normally, chicken katsu is either served on a bed of cabbage slices or placed next to a scoop of rice.
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