Today, we’re making Chicken Katsu, Japanese-Style Crispy Fried Chicken.
Yes, that’s right. It’s basically the same as TONKATSU (pork cutlet) that you might’ve had at Japanese restaurants. But, with chicken, it will be like 10 times easier than the pork version, so if you’re a beginner cook, now is time to give it a shot!
CHICKEN KATSU (3-4 servings)
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs) (about 1.4 lb/640g total)
- Salt and pepper, to season
- All-purpose flour
- 2-3 large eggs
- Panko breadcrumbs
- Vegetable oil, for frying
- 3 cups green cabbage
Sesame Dressing:
- 3 tbsp toasted sesame seeds
- 1 tbsp sugar
- 5 tbsp Kewpie mayo
- 1 tbsp white vinegar
- 1 tsp soy sauce
- 1/2 tbsp toasted sesame oil
- a pinch of salt
Dipping Sauce:
- 6 tbsp ketchup
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp sugar
To Serve:
- Steamed rice
- Black sesame seeds (optional)
- Cherry tomatoes (optional)
Instructions:
PREPARE CHICKEN
1. Put your chicken breast in a plastic bag, and pound it out with a meat mallet. Lightly season both sides with salt and pepper. Repeat with the remaining chicken breasts.
2. For the breading station, take out 3 trays and fill them with flour, egg wash, and panko breadcrumbs.
3. Grab a piece of chicken and toss it in the flour. Make sure it gets all around and shake off the excess. And then, move on to the egg wash and the breadcrumbs. Cover with a good amount of breadcrumbs and gently press it down so that it can stick to the surface. Repeat this process with the rest of your chicken breasts.
FRY CHICKEN
1. Fill your wok (or pot) with a good amount of oil and place it over medium-low(or medium) heat. Once it reaches the temperature (160 -170℃ / 320-340℉), add in your chicken pieces.
2. Depending on the size of your chicken, fry for about 6-8 minutes. Do NOT overcrowd the pan and do this in batches. Like 1 or 2 at a time would be perfect. Flip it over a few times to make sure it cooks evenly.
3. Remove it from the oil. Let it rest on a cooling rack.
MAKE CABBAGE SALAD
1. Thinly slice the cabbage. Soak them in cold water and set aside.
2. Prepare the dressing. With a mortar and pestle, grind the sesame seeds. Add sugar, kewpie mayo, vinegar, soy sauce, sesame oil, and a pinch of salt. Mix to combine.
MAKE DIPPING SAUCE
1. In a small mixing bowl, mix together ketchup, soy sauce, oyster sauce, worcestershire sauce, and sugar.
ASSEMBLE
1. Put the drained cabbage on a plate and drizzle with the dressing. Add steamed rice (1 cup).
2. Garnish with tomato (if using) and black sesame seeds (if using).
3. Slice up your chicken and place it on the other side. Serve with the dipping sauce. Enjoy~!
NOTES:
- If making your own salad dressing or dipping sauce is too much work for you, serve with your favorite salad dressing or Tonkatsu sauce. That’s totally fine.
- If you want, make these ahead of time and keep them in the fridge for the next day.
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Chicken Katsu
(Japanese Chicken Cutlet)
4
servingsIngredients
4 boneless, skinless chicken breasts (or thighs) (1.4 lb/640g total)
Salt and pepper, to season
All-purpose flour
Panko breadcrumbs
2-3 large eggs
Vegetable oil, for frying
3 cups green cabbage
- Sesame Dressing:
3 tbsp toasted sesame seeds
1 tbsp sugar
5 tbsp Kewpie mayo
1 tbsp white vinegar
1 tsp soy sauce
1/2 tbsp toasted sesame oil
a pinch of salt
- Dipping Sauce:
6 tbsp ketchup
1 tbsp soy sauce
1/2 tbsp oyster sauce
2 tbsp Worcestershire sauce
1 tbsp sugar
- To Serve:
Steamed rice
Black sesame seeds (optional)
Cherry tomatoes (optional)
Directions
- Prepare Chicken
- Put your chicken breast in a plastic bag, and pound it out with a meat mallet. Lightly season both sides with salt and pepper. Repeat with the remaining chicken breasts.
- For the breading station, take out 3 trays and fill them with flour, egg wash, and panko breadcrumbs. Grab a piece of chicken and toss it in the flour. Make sure it gets all around and shake off the excess. And then, move on to the egg wash and the breadcrumbs. Cover with a good amount of breadcrumbs and gently press it down so that it can stick to the surface. Repeat this process with the rest of your chicken breasts.
- Fry Chicken
- Fill your wok (or pot) with a good amount of oil and place it over medium-low(or medium) heat. Once it reaches the temperature (160 -170℃ / 320-340℉), add in your chicken pieces.
- Depending on the size of your chicken, fry for about 6-8 minutes. Do NOT overcrowd the pan and do this in batches. Like 1 or 2 at a time would be perfect. Flip it over a few times to make sure it cooks evenly. Remove it from the oil. Let it rest on a cooling rack.
- Make Cabbage Salad
- Thinly slice the cabbage. Soak them in cold water and set aside.
- Prepare the dressing. With a mortar and pestle, grind the sesame seeds. Add sugar, kewpie mayo, vinegar, soy sauce, sesame oil, and a pinch of salt. Mix to combine.
- Make Dipping Sauce
- In a small mixing bowl, mix together ketchup, soy sauce, oyster sauce, worcestershire sauce, and sugar.
- Assemble
- Put the drained cabbage on a plate and drizzle with the dressing. Add steamed rice (1 cup).
- Garnish with tomato (if using) and black sesame seeds (if using).
- Slice up your chicken and place it on the other side. Serve with the dipping sauce. Enjoy~!
Notes
- If making your own salad dressing or dipping sauce is too much work for you, serve with your favorite salad dressing or Tonkatsu sauce. That’s totally fine.
- If you want, make these ahead of time and keep them in the fridge for the next day.
2 Comments
Made this tonight for dinner. Was absolutely scrumptious! As is every recipe I have made over the years from you! It was so simple I didn’t worry about anything. I used boneless thighs as that’s what I had. Think I liked even better! I’m full and happy and contemplating dessert. I made my pineapple dream cheesecake ice cream!😋
Thanks Chef Aaron!
Awesome to hear it. Thanks for sharing!😆