Chicken Katsu

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Chicken Katsu (chicken cutlet (Japanese: チキンカツ Hepburn: chikinkatsu)), also known as Katsu Chicken, Panko Chicken, or tori katsu (torikatsu (鶏カツ)) is a Japanese dish which is also popular in Hawaii, California, and other areas of the United States.

Chicken Katsu

Chicken Katsu

Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs (panko). This version is served with a rich curry sauce.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Chicken
Cuisine: Japanese
Author: The Cook

Ingredients

  • 4 skinless boneless chicken breasts
  • 1 large egg, beaten
  • cup panko breadcrumbs
  • 2 cloves garlic, crushed
  • 1-2 tablespoons korma paste
  • 1 tablespoon soy sauce
  • 4 tablespoons tomato ketchup
  • 2 tablespoons honey
  • 2 tablespoons cornflour (cornstarch)

Instructions

  • Heat oven to 200°C. Dip the chicken in the egg, then coat in the panko crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 minutes or until cooked through.
  • Put the remaining ingredients in a pan. Pour in 2 cups water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 minutes.
  • 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.
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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Variations

There are generally about four different variations of Katsu Chicken.

The first consists of a panko-breaded chicken thigh that is sliced into bite-sized pieces or strips. A butterflied chicken thigh is generally used; it is usually salted, black-or-white-peppered and dipped in a lightly seasoned flour, then dredged in a beaten egg with some Japanese sweet wine added, then coated in Japanese panko breadcrumbs before being deep fried.

The second version consists of a washed, trimmed, and pounded chicken breast that is sliced into tender-shaped pieces and is dredged in a lightly seasoned flour, then dipped in a lightly seasoned egg mixture, and finally coated with lightly seasoned panko breadcrumbs (which are traditionally made from Japanese milk bread, before being pan-fried), and served with a variety of condiments and accoutrements.

The third version is similar to the above. but it not pounded as thinly. This is commonly referred to as Chicken Tenders, or Panko Chicken (though any variation of Katsu Chicken can be called this).

It is generally served with tonkatsu sauce (とんかつソース), a thick Japanese Worcestershire sauce that uses pureed fruit as a principal ingredient, or a well-seasoned ketchup in a Hawaiian mixed plate lunch meal. It is generally served with shredded cabbage, rice and/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.

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