Easy Chicken Katsu Recipes

CHICKEN KATSU

Steps:

• If you are using chicken breasts, butterfly them by cutting them in half horizontally. If you are using thighs, trim any excess skin, fat, or gristle off of them.
• Break the egg into a tray or shallow bowl that's large enough to hold one piece of chicken and beat it until uniform. Pour the panko into another tray.
• Mix the salt, white pepper, and onion powder together and sprinkle it evenly over every surface of the chicken.
• Dust the seasoned chicken in a thin coating of flour. Be sure you don't miss any spots.
• Dip the chicken into the egg, making sure there is no dry flour left.
• Place the chicken cutlet into the panko and cover the cut with the breadcrumbs. Press gently on the crumbs to help them adhere to the chicken. Flip it over and repeat until every surface of the chicken is coated in an even layer of panko.
• Heat 1 1/2 - inches of oil in a large, heavy-bottomed pot until it reaches 340 degrees F (170 C). Prepare a cooling rack lined with a few layers of paper towels.
• When the oil has reached the desired temperature, lower the chicken into the oil.
• Flip the chicken over a few times to ensure it browns evenly.
• Fry the chicken katsu for 6-8 minutes, or until the chicken is golden brown and cooked through. You can check the temperature with an instant-read thermometer. Breast meat should register 155 degrees F, while thigh meat should reach 165 degrees F.
• Transfer to the cooling rack and let the chicken rest for a few minutes before slicing it.

CHICKEN KATSU

Steps:

• Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

CHICKEN KATSU

Steps:

• Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
• Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
• Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

EASY CHICKEN KATSU

Steps:

• For the Sauce:.
• Add sauce ingredients to a bowl one by one, mixing in between.
• For the Chicken:.
• Place flour, eggs, and panko in separate bowls.
• Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
• Deep fry or pan fry at medium heat until lightly brown.
• Serve with sauce and hot rice.

CHICKEN KATSU

Steps:

• For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
• For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
• Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
• Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
• Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.