How to Cook Tasty Chicken Katsu

Delicious, fresh and tasty.

Chicken Katsu. This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

Chicken Katsu Serve this classic Japanese food with tonkatsu sauce and a side of fresh salad for the best family meal. Chicken Katsu (チキンカツ) is a variation on Tonkatsu, which uses chicken instead of pork. The name "Katsu" comes from the English word "cutlet," which becomes "katsuretsu" when transliterated into. You can cook Chicken Katsu using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Chicken Katsu

  1. You need 1 kg of chicken breast fillet.
  2. You need 1/2 cup of all-purpose flour.
  3. Prepare 1/4 cup of cornstarch.
  4. It's 1/4 cup of Calamansi juice.
  5. Prepare 1 of japanese breading.
  6. Prepare 2 large of eggs.
  7. It's dash of salt and pepper.

Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the However, preparing chicken katsu is like cooking pasta. You need to master a few basic techniques to get the. Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible.

Chicken Katsu step by step

  1. Pound chicken.
  2. Add Calamansi to pounded chicken.
  3. Mix corn starch, flour and egg.
  4. Dip chicken to batter mix and coat with breading.
  5. Deep fry for 5-6mins.
  6. .
  7. Drizzle with Japanese mayo and katsu sauce..

How Is Chicken Katsu Typically Served? Chicken katsu is always served with tangy tonkatsu sauce—a thick, brown Japanese barbecue sauce made with Worcestershire sauce, soy sauce, sugar. Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs. This recipe yields very crispy chicken and served with homemade Katsu Chicken katsu is served with a tonkatsu or katsu sauce. Chicken katsu, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan.