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Easy Chicken Katsu recipe with katsu sauce.


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Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.

Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.

Katsuretsu/ katsu (cutlet) was invented in Japan in 1899 at a Tokyo restaurant called Rengatei. Originally considered a type of yōshoku (a Japanese version of European cuisine) the dish was called katsuretsu or simply katsu. The term “tonkatsu” (pork katsu) was adopted in the 1930s.

Katsu has been around in Japan since the late 1800s (the Meiji era) when Western-influenced foods were beginning to be incorporated in Japan as yōshoku 洋食 to feed explorers and foreign military personnel. Julienned raw cabbage was pioneered by Ginza’s Rengatei. They were the first to replace misc. cooked vegetables with cabbage.

Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.

So base on the definition of chicken katsu, I can say this is Japanese version of chicken schnitzel, right? 😊

It is generally served with shredded cabbage, rice or miso soup as part of a two or three-item combo, or as a dinner with rice and vegetables.

In Hawaii, chicken katsu is as common as tonkatsu (pork cutlets). It is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining Japanese establishments alike.



For tonkatsu in particular, the teishoku usually includes a refreshing side of finely shredded raw cabbage to be eaten with a fresh squeeze of lemon juice.


Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.


So what you need to make Chicken Katsu?
If you want to make chicken katsu at home the ingredients are pretty simple
1. Chicken breast flattened then season with salt and pepper
2. Salt and pepper. Sometimes I use garlic powder also
3. Flour. For the first coat
4. Egg
5. Panko/bread flour. for the last coating
6. Oil. Enough for frying the chicken
7. Katsu sauce.
8. Shredded cabbage/ napa cabbage

There are some ready to use katsu sauce in the market that you can purchase, but here I will share also how to make katsu sauce which incredibly easy.
Tonkatsu sauce known as katsu sauce is a sweet and tangy Japanese condiment used for dipping or as a sauce for sandwiches.

Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.

Easy Chicken Katsu recipe with katsu sauce
By: Çitra's Home Diary

Ingredients:
🐔 2 large chicken breasts
🐔 salt to taste
🐔 white/black pepper to taste
🐔 garlic powder (optional, but it enriches the flavor)
🐔 1-2 cups flour
🐔 2 eggs, beaten with 3-4 Tbsp water
🐔 2-3 cup panko/ bread crumb 
🐔 Enough cooking oil

For serving:
🐔 white rice
🐔 shredded napa cabbage
🐔 shredded carrot (optional)
🐔 honey mustard mayonnaise sauce, recipe below
🐔 black/ white sesame seeds
🐔 green onion
🐔 Katsu sauce, recipe below


Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.

How to make:

1) Carefully slice the chicken breast pieces in half widthwise. You should end up with 4 thin chicken breasts, gently pound it.

Season chicken breast with salt, pepper and garlic powder (if using). Do it to each side. Cover with plastic wrap and let it sit in refrigerator at least 30 minutes.

2) Meanwhile, prepare 3 platers. Place flour at first plate, egg wash in second one and panko/ bread crumb in the last plate. 
Start by coating the chicken in the flour, dredge in the egg mixture and press in panko/ bread crumb.
3) Fry the chicken:
Heat cooking oil until 175℃ (350℉). If you don't have any thermometer, just dip bamboo chopstick, if you see many bubbles comes up it means your oil is hot enough to start frying the chicken.
Fry the chicken in hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through. Wait until the temperature goes back to 175℃ (350℉) again before frying the next batch.


Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.

Katsu sauce

Ingredients:

🍾 2 Tbsp ketchup
🍾 1 Tbsp oyster sauce

🍾 3 tsp Worcestershire sauce 
🍾 ½ Tbsp sugar

🍾 1-2 Tbsp hot water
⏩ Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.



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Katsu, or “cutlet” in Japanese, refers to meat that's been pounded thin before being cooked. Chicken katsu is a popular dish of fried chicken where in the meat is seasoned, then dredged in flour, then egg, and finally panko breadcrumbs—a flaky type of breadcrumb made with white bread. Also known as panko chicken or tori katsu.

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