Crispy Chicken Katsu with Savory Sauce
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Ingredients
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4 pieces Chicken breast
(Boneless and skinless)
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1 cup Panko breadcrumbs
(Japanese breadcrumbs for extra crunch)
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1 large Egg
(Beaten, for coating)
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1/2 cup All-purpose flour
(For dusting the chicken)
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2 cups Vegetable oil
(For frying)
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1/4 cup Tonktatsu sauce
(For serving)
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1 cup Cabbage
(Shredded, for garnish)
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4 pieces Lemon wedges
(For garnish)
(Boneless and skinless)
(Japanese breadcrumbs for extra crunch)
(Beaten, for coating)
(For dusting the chicken)
(For frying)
(For serving)
(Shredded, for garnish)
(For garnish)
Nutrition
- Servings: 4
- Serving Size: 1 piece (150g)
- Calories: 400 kcal
- Carbohydrates: 30 g
- Protein: 30 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 600 mg
- Cholesterol: 80 mg
- Calcium: 100 mg
- Iron: 1.5 mg
Instructions
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1 - Prepare Chicken:
Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
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2 - Coat Chicken:
Dredge each chicken breast in flour, dip in beaten egg, and then coat with panko breadcrumbs.
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3 - Heat Oil:
In a large pan, heat vegetable oil over medium-high heat until shimmering.
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4 - Fry Chicken:
Carefully add the coated chicken to the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through.
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5 - Drain and Serve:
Remove the chicken from the oil and drain on paper towels. Slice and serve with tonkatsu sauce, shredded cabbage, and lemon wedges.
Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
Dredge each chicken breast in flour, dip in beaten egg, and then coat with panko breadcrumbs.
In a large pan, heat vegetable oil over medium-high heat until shimmering.
Carefully add the coated chicken to the hot oil and fry for 3-4 minutes on each side until golden brown and cooked through.
Remove the chicken from the oil and drain on paper towels. Slice and serve with tonkatsu sauce, shredded cabbage, and lemon wedges.
More About: Crispy Chicken Katsu with Savory Sauce
Katsu: A Delightful Japanese Classic
Katsu, short for 'katsuretsu', is a popular Japanese dish that features breaded and deep-fried meat. The most common type is chicken katsu, but it can also be made with pork or even tofu for a vegetarian version. This dish is characterized by its crispy outer layer, achieved through the use of panko breadcrumbs, which provide a light and crunchy texture.
History and Cultural Significance
Katsu has its roots in Western cuisine, introduced to Japan during the Meiji era (1868-1912). It was influenced by European breaded cutlets and quickly adapted to local tastes, resulting in this uniquely Japanese dish. The combination of crispy meat with a savory sauce makes katsu a favorite among people of all ages. It is often served with shredded cabbage, rice, and a tangy tonkatsu sauce, which is a sweet and savory condiment made from fruits and vegetables.
Unique Aspects
The use of panko breadcrumbs is what sets katsu apart from other fried dishes. Unlike traditional breadcrumbs, panko is lighter and airier, which contributes to the signature crunch that makes katsu so enjoyable. Additionally, katsu is incredibly versatile; it can be served in a sandwich (katsu sando), over rice (katsu don), or with curry (katsu curry), making it adaptable to various meals.
Tips and Notes
- For an extra layer of flavor, marinate the chicken in soy sauce and ginger for 30 minutes before coating.
- Ensure the oil is hot enough before frying to achieve that perfect golden-brown crust.
- Leftovers can be stored in the refrigerator and reheated in an oven for a crispy finish.
Enjoy making this delicious dish at home, and treat your family to a taste of Japan!
