Chicken katsu, or simply eats, is a traditional Japanese dish of lightly cooked chicken cut into thin pieces with the skin still on the chicken and served with rice. Unlike its more common American counterpart, chicken katsu uses boneless, skinless chicken, which can be used in a variety of ways, both to marinate and bake. In Japan, chicken katsu often means “leftovers” since it is cut so thin.
Although chicken katsu is one of the most basic of all Japanese dishes, it is not actually simple to make, even for those who are not cooking for an extended period of time. As, well as needing proper marinading methods and cooking techniques, making chicken katsu involves using special ingredients and seasoning as well as making sure that the chicken is not cooked through.
By keeping these things in mind, you will be able to make the most delicious katsu you have ever had. Chicken katsu, better known as tori cats, or panko chicken is an Asian dish of thin sliced raw chicken simmered with vinegar and spices which are most popular in Japan, Singapore, Australia, Hawaii, California, and many other locations in the world.
There are several versions of this dish, all with the basic ingredients. The sauce used is made from sake, mirin, ginger, shabu, soy sauce, and mirin.
Traditionally, this dish is prepared on a hot plate, but this doesn’t seem to be enough of a hindrance because of American takeaways, which often use a thin slice of raw chicken instead of marinated and cooked meats. Regardless of which one you choose, this dish is sure to be a hit at your next party or gathering!
Chicken katsu, or simply katsu, is an old Japanese dish of raw fish cooked with rice vinegar and panko breadcrumbs that’re also popular overseas, particularly in Hawaii, California, London, and other regions of the globe. In the United States, you’ll often find it served at bars and restaurants.
Sometimes it’s served with soy sauce and wasabi, but more commonly it’s just the plain, uncooked rice vinegar that’s served with it. Regardless of where you prepare it, chicken katsu is always a delicious dish – even the type served in sushi bars these days. If you want to get the true, authentic flavor of Japanese chicken katsu that is enjoyed throughout Japan, then you have to make it yourself.
Chicken KatsuCourse: DinnerCuisine: JapaneseDifficulty: Easy
Chicken cutlets have never been so crispy. Enjoy these crispy chicken cutlets tonight!
1 pound chicken breast cut in half horizontally
1 1/2 cups all-purpose flour
3 eggs beaten
1 1/2 tablespoons water
3 cups panko breadcrumbs
vegetable oil for cooking
- Tonkatsu Sauce
1/2 cup ketchup
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon mirin
2 teaspoons Worcestershire sauce
1 teaspoon freshly grated ginger
1 teaspoon finely minced garlic
- Tonkatsu Sauce
- In a small bowl combine ketchup, brown sugar, mirin, Worcestershire sauce, ginger, and finely minced garlic. Stir to combine. It is best if you let this rest at least 30 minutes before serving.
- Katsu Chicken Preparation
- Place halved chicken breast between some plastic wrap and gently pound out the chicken. You want it to be about ¼ inch thick.
- Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.
- Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place panko breadcrumbs into the third bowl.
- Coat the chicken as follows:
- Place in the flour then shake off any excess.
- Dip into the egg wash, coat well, then shake off any excess.
- Dredge in Panko breadcrumbs.
- Place the coated chicken on a wire rack.
- Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350 degrees. Your pan should be large enough not to overcrowd the chicken. Turn the oven on, and preheat to 200 degrees.
- Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets. Flip over and cook for another 1 to 2 minutes. Continue cooking the chicken and flipping it over until it is golden brown on both sides.
- Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165 degrees before consuming.
- When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks.
- Serve with rice, tonkatsu sauce, or your favorite brown sauce.
Reference : copykat.