Make Chicken Katsu

Chicken katsu is widely seen on most Japanese, Korean, and Hawaiian restaurant menus. Deep fried chicken pieces with a side of dipping sauce can fulfill a good meal. Normally, chicken katsu is either served on a bed of cabbage slices or placed next to a scoop of rice. (Can also be served with Curry and rice)

Ingredients

  • 5 lbs (2.3 kg) of chicken thighs or breast tender pieces (de-boned)
  • Salt
  • Pepper
  • Garlic powder
  • Flour
  • 2 eggs (beaten)
  • Corn flake crumbs or panko (Japanese bread crumbs)
  • Oil (for deep frying)

Sauce

  • 1/3 cup (80 mL) of ketchup
  • 1/4 cup (60 mL) of shoyu or soy sauce
  • 1/4 cup (50 g) of sugar
  • 2 teaspoons (10 mL) of Worcestershire sauce
  • 1/4 teaspoon of red pepper (ground)
  • 1/4 teaspoon of pepper

Steps

  1. Make sure that the chicken thighs are de-boned. If needed, cut off any excess fat. Lightly pound each piece with the side of a knife's blade to flatten out the sides.
  2. Get a bowl or a plastic Ziploc bag. Place the panko bread crumbs, garlic powder, flour, pepper, and salt in it. Mix the dry ingredients thoroughly.
  3. Dip, not soak, the chicken into the egg batter.
  4. Lay the chicken in the cornflake crumbs or panko and be sure to coat them.
  5. Get your wok or a large skillet heated with the cooking oil. Once the oil is hot and sizzling, slowly drop the chicken pieces into the pan. Use the sides of the pan to drop the pieces; this is to avoid any oil splattering.
  6. Remove chicken pieces from the pan once they are golden brown in color. You can also check if the chicken is well cooked by piercing and opening a slit.
  7. Cut into slices and serve on a bed of lettuce or cabbage.

Sauce

  1. Pour the ingredients needed to make the sauce into a pot.
  2. Let everything mix together and bring the mixture to a boil.
  3. Dip and enjoy your Katsu!



Tips

  • You can leave the sauce on the side as a dipping treat or you can drizzle over the chicken pieces.
  • If you wish to cook ahead of time, the frying part can be done and then the completed chicken katsu can be stored in the refrigerator. Microwave pieces when ready to eat.
  • This recipe serves 8.

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