CRISPY CHICKEN KATSU

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crispy and perfectly golden Chicken Katsu fillet, resting on a bed of warm bowl of white rice along with half boiled egg, putting them all together is green onion and sesame seeds.


Cooked to perfection, the crispiest Japanese-style CHICKEN KATSU is undeniably delicious comfort food when paired with a bowl of egg-fried rice and veggies. But that is just not it, it is perfect in sandwiches or you can go all Hawaiian and serve it along with macaroni salad.


-------------------------------------------------------a clock symbol that indicates the time that will be required to prepare the Chicken Katsu-----------------------------------------------------

                         PREP TIME                             COOK TIME                 

                                  20 MIN                                     10 MIN                          

---------------------------------------a chef cooking icon to indicate course and cuisine of that chicken katsu belongs to-------------------------spoon and fork in a plate to indicate how many servings we can get out of this recipe.-----------------------------

 COURSE                       CUISINE                                  SERVINGS

MAIN COURSE                 JAPANESE                            1-2 SERVINGS



INGREDIENTS

FOR THE KATSU

  • 2 Chicken Breasts
  • Vegetable Oil

FOR WET BATTER

  • 2 Eggs
  • 1 tbsp Milk
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper                                        
  • 1/4 tsp Garlic Powder

FOR DRY COATING

  • 1/2 cup All-purpose Flour
  • 1/2 Tsp Salt
  • 1/4 Tsp Black Pepper
  • 1/4 tsp Garlic Powder

main ingredients needed for chicken katsu; eggs, all-purpose flour, breadcrumbs


FOR DRY BREADING
  • 2 cups Breadcrumbs
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Garlic Powder

FOR THE SAUCE

  • 1/4 cup Ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Oyster sauce or Soy Sauce
  • 1/2 tbsp Sugar or Brown Sugar
  • Chillie Flakes

 

LET’S GET COOKING

  • With the help of a paper towel, pat dry the chicken.
  • Then cut them from the longer side such that it gets the butterfly shape. Or you can simply just pound the fillets out so that they are very thick.
  • In a bowl, combine all-purpose flour, black pepper, salt, and garlic powder for a dry coating.
  • Take another bowl, and whisk two large eggs with 1-2 tablespoons of milk.
  • In a tray or any large surface flat bottom bowl and pour the breadcrumbs along with a few pinches of salt, garlic powder, and black pepper for extra flavor. 

Now before stepping into the messy business here’s a tip, reserve one hand for dry coating/breading and the other just for dipping the chicken in the wet batter. Here is how the process goes.

  • Dip each piece of the chicken all-purpose flour mixture and cover it on all sides. Shake the excess off.
  • Take the flavored chicken and dip it in the whisked egg and milk. Again, shake off any excess.
  • Lastly, dip the chicken in the breadcrumbs and press them on all around to cover them evenly.
  • Follow the same steps for other chicken pieces.
  • It’s time for the chicken to take a rest of 10 minutes.
  • You can lightly brush the breaded chicken with vegetable oil and put them in the air fryer, 2 pieces at a time. And cook them for minutes at 180°C (350°F).
  • The other option is to fry the katsu. Heat the vegetable oil, and carefully drop the chicken in batches. Once the chicken is golden brown on one side, flip it over and repeat with the other side until it is perfectly golden.
  • Transfer to a wire rack to drain excess oil.
  • Chop and enjoy.

THE SAUCE

Take a cute little bowl and mix all the sauce ingredients mentioned above. Pour on the katsu or dip it in and Bon Appetite!

A small bowl with chicken katsu sauce and a small wooden spoon


P.s If you have any queries feel free to ask us in the comments section below or simply slide into our DMs on Instagram



 

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