Best Chicken Katsu Fried Chicken Coated In Japanese Breadcrumbs Recipes

CHICKEN KATSU RECIPE

Chicken katsu recipe image

This is a well-tested chicken katsu recipe. Simple yet delicious.

Provided by KP Kwan

Categories Main

Time 15m

Number Of Ingredients 6

Ingredients

2 Chicken breasts, boneless, skinless, each about 250g
1 teaspoon of salt
1/8 teaspoon ground white pepper
Sufficient flour to coat the chicken
eggs
Japanese breadcrumbs (Panko), coat the chicken

Steps:

Remove the skin of the chicken breast.
Cut each chicken breast half into two cutlets.
Pound the chicken cutlets to about 1cm thick with a meat mallet.
Season both sides of the chicken meat with salt and pepper.
Dip the chicken meat into flour. Shake off the excess flour.
Remove and transfer it into beaten eggs. Turn over the meat so that both sides are wet by the eggs.
Lift and let the excess egg drip off.
Dredge the chicken in breadcrumbs. Remove the excess. Lightly press the surface to help the breadcrumbs adhere to the surface.
Deep fried the chicken in hot oil at 350°F/175°C for five minutes,
Drain away the oil on the wire rack or paper towel lined tray.

Nutrition Facts : Calories 356 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 servings, Sodium 675 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHICKEN KATSU (FRIED CHICKEN COATED IN JAPANESE BREADCRUMBS)

Chicken Katsu (Fried Chicken Coated in Japanese Breadcrumbs) image

This is basically fried chicken coated in panko (japanese breadcrumbs). It is usually served with Katsu Sauce and steamed rice.

Provided by catlover510

Categories High Protein

Time 20m

Yield 4 chicken breast halves, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
salt
pepper
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko breadcrumbs
oil

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.

Nutrition Facts : Calories 268.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 121.3, Sodium 291.9, Carbohydrate 22.4, Fiber 1.3, Sugar 1.8, Protein 32.8

CHICKEN KATSU

Chicken Katsu image

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.

Provided by Kay Chun

Categories dinner, lunch, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cloves
Vegetable oil, as needed for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving

Steps:

Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.