Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken-katsu (chicken cutlet). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken Katsu is the crispiest chicken cutlet you can easily make at home! Serve this classic Japanese food with tonkatsu sauce and a side of I'm talking about Chicken Katsu (チキンカツ), a Japanese version of chicken schnitzel. The irresistible crispy crust and juicy meat that is so flavorful. Chicken Katsu (チキンカツ) is a delicious alternative to the more traditional Tonkatsu (pork cutlet).
Chicken-katsu (Chicken Cutlet) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chicken-katsu (Chicken Cutlet) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken-katsu (chicken cutlet) using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken-katsu (Chicken Cutlet):
- Take Chicken Breast Fillets
- Make ready Salt and Pepper as required
- Get Plain Flour as required
- Make ready Egg
- Get Panko Breadcrumbs as required
- Get Oil for frying
- Prepare <Sesame ‘Tonkatsu’ Sauce Ingredients>
- Prepare Tomato Ketchup
- Take Worcestershire (Lea & Perrins)
- Make ready Soy Sauce
- Take Sugar
- Take Toasted Sesame Seeds *ground
It will be drier and not as crispy. Chicken katsu, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los Angeles. The simple recipe is made with only five ingredients. For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent something major.
Steps to make Chicken-katsu (Chicken Cutlet):
- Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.
- Sprinkle some Salt and Pepper over and coat with Flour.
- Then dip in beaten Egg and finally coat with Panko Breadcrumbs.
- Heat oil to 170C and fry until cooked through and golden, place on a rack and drain the oil.
- To make 'Sesame Tonkatsu Sauce', grind Toasted Sesame Seeds until moist, then combine all ingredients and mix well.
- *Note: For the photo, I used regular 'Tonkatsu' sauce.
The simple recipe is made with only five ingredients. For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent something major. Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded Slice katsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice, Japanese pickles (if desired), and tonkatsu sauce. Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the sweet and savory tonkatsu sauce, finely shredded cabbage and cucumbers. You can eat it either with steamed rice, ramen or prepared chicken katsu don.
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