Japanese Chicken Katsu Recipe- The extra crispy chicken cutlets boast the most delicious crispy layer of panko, with a delicious and tender meat inside. If you’re a fan of buying the chicken katsu lunch plate at the local Hawaiian BBQ place, then this easy recipe is perfect ideal for you.
What is chicken Katsu?
Chicken katsu recipe is also referred to as panko chicken, or tori katsu is a panko-breaded fried chicken that has been deep-fried to crisp golden brown & is yummy. The word “katsu” translates to panko-breaded and deep-fried meat or seafood. There are many varieties types of “katsu” too. While the tori katsu is a breaded chicken dish, the tonkatsu is a breaded pork dish.
Is chicken katsu Japanese?
Katsu originated in Japan in the 19th century. It it is now extremely well-known in areas such as Hawaii and Australia and in other parts in the entire world. The popularity of it in Hawaii originates from an influx of Japanese immigrants arriving to the islands, and having an impact on the local cuisine, such as Spam mushi, ahi poke and salmon poke.
Preparing and selecting the chicken
Chicken katsu is made best with boneless and skinless chicken thighs since they’re delicious and juicy. I prefer to purchase the thighs already deboned and skinned for ease of preparation. When you get them to your home, be sure to check sure they have an even thickness across to ensure that it cooks evenly at the same at the same time.
See more: Juicy Baked Chicken Thighs
If you have one part which is thicker than the other, you can create butterflied files to level out the thickness. Put the chicken’s thigh with the skin down. Make a cut that is shallow towards the middle of the thicker portion and open the meat as if you were opening an old book.
How do you make katsu sauce?
Katsu sauce is a crucial ingredient in chicken katsu. It is also known as the panko. Although you can buy ready-made Katsu sauce in the supermarket or from the nearby Hawaiian grill, such as The L&L Hawaiian Barbecue and Ono Hawaiian barbecue but you can make it yourself quickly.
In this dish, I prepared the sauce katsu using Worcestershire sauce, ketchup soy sauce, sugar mirin, garlic powder dark brown sugar along with ginger powder. All you need to do is add all the ingredients into a bowl and stir until they’re fully combined.
What is the chicken katsu that it is composed out of?
Japanese chicken is breaded and contains a few ingredients that a lot of people already have at home. The chicken’s seasoning is a mixture of salt, garlic powder and pepper. I like marinating for the meat in seasoning for around 15 minutes in order to gain the additional flavor, however this also allows me time to prepare the katsu sauce, and prepare the chicken for deep-frying.
For a more crisp and dense outer layer, you use an easy dredging process using all-purpose flour, then beat egg and the quick coating of panko. After coating the thighs of chicken and placing them on wire racks while I am waiting for the oil’s temperature to rise up to 350 degrees F.
What is the katsu flavor?
Chicken katsu offers a delicious and fried taste due to the breading and seasoning while the sauce is the dish a sweet and tangy taste due to the Worcestershire sauce and ketchup.
My top dishes to accompany chicken katsu include steaming spoons of white rice, juicy garlic shrimp and a side that includes Hawaiian macaroni salad. For more information on our most loved foods from Hawaii.
Chicken Katsu Recipe & Homemade Katsu Sauce
- Cutting board and knife
- mixing bowls
- shallow bowls to Dredging
- Heavy-bottomed pot
- wire rack
- 8oz (1 lb) chicken thighs boneless & skinless
- 6.3 g (1 tsp) garlic powder
- .5 g (1 tsp) kosher salt
- 8 g (¼ tsp) black pepper cracked
- 1 large egg beaten
- 44 g (⅓ c) all-purpose flour
- 33 g (½ c) panko
- vegetable oil
- 5 g (¼ tsp) ginger powder
- 2 fl oz (¼ c) ketchup
- ½ fl oz (1 tbsp) Worcestershire sauce
- ¼ fl oz (0.5 tbsp) soy sauce
- ¼ fl oz (½ tbsp) mirin
- 7 g (½ tbsp) white granulated sugar
- 6g (1 tsp) dark/brown sugar
- 1.5 g (½ tsp) garlic powder
- Clean the thighs of the chicken and get rid of any skin and bones. Be sure to ensure it is the same thickness throughout and If there are areas that are thicker you can file these regions with a small cut to ensure they are flat.
- Mix all the powdered garlic, salt and pepper in the bowl of a mixing bowl.
- The chicken pieces should be thoroughly coated with the seasoning. Let them marinate about 15 minutes while U make the sauce katsu & prepare for the dredging.
- Combine all the ingredients for the sauce to an bowl. Whisk until the ingredients are fully combined. Set aside.
- Mix the flour, the beat egg and panko in three different small containers.
- Dip the chicken thighs in the flour and then well coat.
- Dip the egg into the dip Then let the excess drip off.
- Then, fully coat it with panko. The coated chicken thigh should be placed on the wire rack. Repeat this with the rest of the chicken.
- Heat the oil to 350 degrees on medium-high heat in an oven with a heavy bottom. Then, carefully lower each chicken piece into the oil for approximately 1 minute on each the side, or till golden brown. Don't overcrowd the pan. Make use of a thermometer to be sure that the cooking is completed (145 degF internal).
- Serve your chicken with rice and katsu sauce.