Ingredients
- 4 boneless Shrimp paste
- small pieces
- long onion
- 2 tablespoons of flour Milk
- 1 chicken egg salt or to taste
- 250 grams Teriyaki sauce
- 250 ml ground pepper
Directions
Chicken Katsu is a popular Japanese dish that features breaded and deep-fried chicken cutlets. The name “Katsu” is derived from the English word “cutlet,” and it refers to the breaded and fried nature of the dish. Chicken Katsu is known for its crispy exterior and tender, juicy chicken inside. Here’s a description of Chicken Katsu:
Appearance: Chicken Katsu is typically served as a single, large breaded chicken cutlet that is golden-brown in color. The exterior is crispy and textured due to the breading, while the interior is moist and juicy. The cutlet is often sliced into strips or served whole, depending on the presentation.
Texture: The signature feature of Chicken Katsu is its delightful contrast of textures. The breading creates a satisfying crunch when bitten into, while the chicken underneath remains tender and juicy. The meat is well-seasoned and flavorful.
Flavor: Chicken Katsu has a savory and rich flavor, primarily attributed to the seasoned chicken and the crispy breading. The chicken is typically marinated with a mixture of soy sauce, garlic, and other seasonings before being breaded and fried. It is also served with a tangy tonkatsu sauce, which enhances the overall flavor.
Ingredients: The core ingredients of Chicken Katsu include:
- Chicken Breast: Boneless and skinless chicken breast is commonly used for making Chicken Katsu due to its lean and tender nature.
- Breadcrumbs (Panko): Japanese-style breadcrumbs that create a light and crispy coating.
- Flour: Used for coating the chicken before breading.
- Eggs: Beaten eggs are used to help adhere the breadcrumbs to the chicken.
- Salt and Pepper: Seasonings to flavor the chicken.
- Vegetable Oil: Used for deep-frying the chicken cutlets.
- Tonkatsu Sauce: A thick, savory-sweet sauce often served with Chicken Katsu.
Preparation: To make Chicken Katsu, the chicken breast is first pounded to an even thickness to ensure even cooking. It is then seasoned with salt and pepper. The chicken is coated with flour, dipped in beaten egg, and coated with Panko breadcrumbs, creating a crispy breading layer. The breaded chicken cutlet is then deep-fried until it becomes golden and cooked through.
Serving: Chicken Katsu is typically served hot and sliced into strips or served whole, depending on the preference. It is often accompanied by shredded cabbage, which is served as a refreshing side salad. Tonkatsu sauce, a thick and tangy sauce similar to Worcestershire sauce, is drizzled over the Chicken Katsu to enhance its flavor.
Chicken Katsu is a beloved Japanese comfort food and is enjoyed in various settings, from casual eateries to more formal restaurants. Its crispy, golden exterior and tender, flavorful chicken make it a favorite among diners of all ages.
Steps
1 Done | How to Make Chicken Katsu:Smash the chicken until it’s flat. After that sprinkle both sides with salt and pepper. |
2 Done | Place flour, eggs and breadcrumbs in separate bowls |
3 Done | Roll the chicken in the flour. After that, dip it in the beaten egg |
4 Done | Finally, coat with breadcrumbs. Make sure the entire surface of the chicken is covered in breadcrumbs. |
5 Done | Heat the oil in a frying pan, then fry the chicken for 3-4 minutes on each side |
6 Done | Remove the chicken katsu from the pan when the surface is golden. |
7 Done | Serve the chicken katsu with a vegetable salad consisting of thinly sliced cabbage, carrots, tomatoes and mayonnaise. |