![]() You’ll also find tonkatsu sauce being served with Korokke. With a tangy and complex taste from the vegetables and fruits, Tonkatsu sauce makes it the best condiment to enjoy with Japanese deep-fried dishes. When we say So-su or “sauce” in Japan, it refers to Tonkatsu Sauce (とんかつソース), which is a thicker and sweeter version of Worcestershire sauce. The sauce that comes with Chicken Katsu and Tonkatsu is called So-su (ソース “Sauce”). Tip #5: Use Tonkatsu sauce for Japanese katsu Gently press the panko down with your hand, and if some panko falls off, let them go. You would end up scooping up all those additional panko crumbs from the hot oil. ![]() But, cooking is science-more doesn’t necessary work. She told me all the excess panko would end up just falling off into the oil, and I didn’t believe it (as I wasn’t the one who did the deep-frying). I used to think that too when I was 10 years old while helping my mom. You may like the panko texture and want to put more onto chicken katsu. The excess flour can be the reason why breading comes off easily from your meat. No regular breadcrumbs can beat that! Tip #4: Remove excess flour and pankoĭust off excess flour when you coat the chicken breast with flour. It is the secret to ultra-crunchy katsu and yields the kind of crust that you can actually hear when you take a bite into it. Panko (パン粉) is Japanese breadcrumbs that are lighter and crispier. Regular breadcrumbs are VERY different from panko, so I won’t recommend it. Some people add water or milk to loosen the thick egg mixture, but a bit of oil also loosens the egg mixture while doing the trick. Tip #2: Add oil to the eggĪdding a small amount of oil to the egg mixture helps adhere the meat to both flour and panko. Make sure you cut into smaller pieces either before or after frying so you don’t have to cut at the table. Lastly, remember that we eat chicken katsu with chopsticks. This method will flatten the piece and give the chicken more surface area so that it cooks faster and evenly. You would hold the knife in an angle, nearly parallel to the cutting board, and then slice the chicken. ![]() To cut into smaller pieces, we use another cutting technique called Sogigiri (そぎ切り) instead of butterflying. Interestingly, we do not cut the pork into small pieces, but many Japanese home cooks cut the chicken into bite-size pieces. If you have younger children, you can also cut the chicken into bite-size pieces. We call this cutting technique Kannon Biraki (観音開き). When you open the breast, it has two matching sides, resembling a butterfly.įor Japanese cooking, we butterfly it to the left and right sides to make it even, similar to a French door. Therefore, we butterfly the chicken breast by splitting it horizontally, stopping before you cut all the way through it, and opening it like a book. The thickest part of a chicken breast can be close to 1 inch (2.5 cm) thick and it is very hard to cook through. 6 Important Tips for Making Chicken Katsu Tip #1: Butterfly the chicken Deep fry until golden brown and serve with tonkatsu sauce.Įven with deep frying, it’s really an easy 3-step process! For those who are looking for oven-baked method, please scroll down for the link.Coat the chicken with flour, egg, and panko.Butterfly chicken and season with salt and pepper.Tonkatsu sauce or katsu sauce ( homemade or store-bought)Īs you can see, most of the ingredients for chicken katsu are common ingredients and you can access them fairly easily wherever you are.My mom often made it with chicken tender when I was small and I did the same when my kids were younger. Chicken breast – You can also use chicken thighs or tenders, but the popular choice is boneless skinless chicken breast.How to Make Chicken Katsu Ingredients You’ll Need I’ve shared many katsu recipes on the blog which I think you’re going to enjoy. There are different versions of katsu depending on the type of meat you use. If you’re curious, katsu is basically a shortened form of katsuretsu (カツレツ), meaning “cutlet” in Japanese. With just a few simple ingredients from your pantry, chicken katsu is something you can accomplish even on a weeknight meal! It’s the chicken counterpart of Tonkatsu or pork cutlet. 6 Important Tips for Making Chicken KatsuĬhicken katsu (チキンカツ) is made of chicken breast fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown.
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