Chicken Katsu – Quick and Easy
A symphony of crunch, succulence, and flavor that will transport your taste buds to a realm of crispy elegance. Picture this: golden-brown, panko-crusted chicken cutlets, fried to perfection, revealing a tender and juicy interior that beckons with every bite.
Whether you're a culinary enthusiast or a casual diner seeking a delightful experience, our Chicken Katsu is a testament to the artistry of Japanese cuisine, where simplicity meets sophistication on a plate. Prepare to be captivated by the harmonious blend of textures and tastes that make Chicken Katsu a culinary masterpiece, bringing joy to both the discerning palate and the adventurous soul.
Curious about new recipes? Give these a shot, they could be just what you're searching for:
Indulge in the delectable blend of juicy chicken and crispy coating, creating a harmonious experience that will leave you wanting more. Perfect for a quick and delicious dinner or a delightful lunch, our Chicken Katsu is a culinary journey you won't want to miss. Try it, savor it, and make it a must-have on your menu for a truly unforgettable dining experience!
- 250 grams chicken breast fillet
- 1 cup cornstarch
- 1 cup all purpose flour
- 1 cup breadcrumb
- Pinch of salt
- Pinch of pepper
- The oil for frying
- Instant Katsu Sauce (I used Kikkoman)
- Water for batter
Start by slicing the chicken breast fillet into two pieces. Marinate the chicken with a pinch of salt and pepper. Allow it to rest for 5 minutes
Prepare the Dry Coating: In a bowl, combine cornstarch, breadcrumb, salt, and pepper to create the dry coating mixture. Set aside.
Create the Wet Batter: In another bowl, mix all-purpose flour, cornstarch, salt, pepper, and enough water to make a thick batter. Set aside.
Prepare the Outer Coating: Mix together cornstarch, salt, and pepper to create the outer coating mixture. Set aside.
Take each piece of marinated chicken and coat it first in the outer coating mixture, ensuring an even coverage.
Dip the coated chicken into the wet batter, making sure it's fully covered. Roll the chicken in the dry coating mixture, pressing gently to adhere the coating.
Heat oil in a frying pan or deep fryer. Carefully place the coated chicken into the hot oil and fry until golden brown on both sides.
Serve it hot with an instant katsu sauce and sprinkled of sesame seeds.
Servings 2
- Amount Per Serving
- Calories 973kcal
- % Daily Value *
- Total Fat 57.2g88%
- Saturated Fat 4.4g23%
- Cholesterol 61mg21%
- Sodium 643mg27%
- Potassium 88mg3%
- Total Carbohydrate 77.5g26%
- Dietary Fiber 2.4g10%
- Sugars 5.8g
- Protein 36.59g74%
- Calcium 55 mg
- Iron 4 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Make sure to evenly coat the outer layer of flour on the chicken pieces. This helps create the perfect crispy coating when fried.
- Make sure the oil in the pan is hot enough before adding the chicken so that the flour doesn't dissolve.
- Make sure the consistency of the wet mixture and dry mixture is right. Wet batter should not be too runny, and dry batter should not be too dense. The right consistency will help the mixture stick to the chicken well.
- If you want to try another variation, you can add Parmesan Cheese to the dry mixture to make it more delicious.