KATSU CHICKEN RECIPES

CHICKEN KATSU RECIPE - ROY CHOI | FOOD & WINE

Chicken Katsu Recipe - Roy Choi | Food & Wine image

For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent something major. “People think frying chicken cutlets is simple, but it’s like cooking pasta,” says Choi. “It’s a dish that seems remedial, but when you get it right, it changes the whole ball game. I call it the cult of katsu.” Slideshow: Quick, Delicious Chicken Recipes

Provided by Roy Choi

Categories Chicken Thighs

Total Time 25 minutes

Yield 4

Number Of Ingredients 7

Ingredients

8 skinless, boneless chicken thighs (about 6 ounces each)
Salt
1 cup all-purpose flour
3 large eggs, lightly beaten with 3 tablespoons of water
3 cups panko bread crumbs
3 cups vegetable oil
Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving

Steps:

Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.

CHICKEN KATSU RECIPE - NYT COOKING

Chicken Katsu Recipe - NYT Cooking image

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it’s a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.

Provided by Kay Chun

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cloves
Vegetable oil, as needed for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving

Steps:

Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

More about "katsu chicken recipes"

CHICKEN KATSU RECIPE | BBC GOOD FOOD

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Japanese
Calories 319 calories per serving

Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

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EASY CHICKEN KATSU RECIPE - FOOD.COM

This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 580.1 per serving

Serve with sauce and hot rice.

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HAWAIIAN CHICKEN KATSU RECIPE - FOOD.COM

I found this recipe on the net courtesy of L&L Hawaiian Barbecue restaurant. For those of you who eat at this restaurant, you know how good their food is! Serve this with a scoop of macaroni salad and a scoop of rice to give it that island flair!
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 1118.9 per serving

Cut chicken into strips and serve with sauce.

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CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving

1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
2. When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
3. For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
4. Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
5. Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
6. Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
7. Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
10. Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
11. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

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CHICKEN KATSU RECIPE | JAMIE OLIVER CHICKEN RECIPES

Using a good premade curry sauce here will leave you with enough time to whip up the quick vegetable pickle, which brings a fantastic freshness to the dish.
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 816 calories per serving

1. Lay the chicken breasts on a large sheet of greaseproof paper, cover with another sheet and bash flat with a rolling pin, until about 1cm thick.
2. Tip the flour onto a plate and season with sea salt and black pepper. Beat the egg in a shallow dish with a pinch of salt, then tip the panko onto a plate. Coat the chicken breasts in the flour, then in the beaten egg, shaking off any excess, and press into the breadcrumbs to coat. Set aside while you make the pickle.
3. Peel the carrot and cut into matchsticks. Halve the cucumber, deseed and thinly slice. Trim and slice the radishes. Combine in a bowl with the rice vinegar, sugar, sesame seeds and a pinch of salt.
4. Strain the curry sauce into a pan and bring to a simmer. Add the chicken stock, soy sauce and rice vinegar. Reduce the heat and simmer for 3 minutes. Trim and slice the spring onions and set aside.
5. Heat the sunflower oil in a large frying pan until simmering hot. Carefully add the coated chicken breasts and cook for 2 to 3 minutes on one side, until golden and crisp. Turn and cook the other side until the chicken is cooked through. Remove from the pan and transfer to kitchen paper to drain.
6. Slice each chicken breast into strips and serve with the sauce, and the sliced spring onions and pickle on top. Delicious with a mound of sticky rice.

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CHICKEN KATSU HAND ROLL | ASIAN INSPIRATIONS - ASIAN RECIPES

Lightly fried katsu chicken coupled with sushi rice, the chicken katsu handroll is a fantastic example of how you can blend two traditional Japanese dishes into one. Recipe by Asian Inspirations.
From asianinspirations.com.au
Total Time 15S
Cuisine Japanese

To Prep Cut the cucumber in to thin horizontal strips before removing the seeds. This should leave strips of just the flesh that should be trimmed to fit the hand roll. Add the sushi vinegar to the cooked sushi rice and gentle fold in to the rice until well incorporated. Pound the chicken using a meat tenderiser to make it thinner and flat. Dip into the flour, then the egg and finally the breadcrumbs. To Cook In a pan with enough oil to fry, cook the chicken until golden and then drain on paper towels. When the chicken has cooled slightly, cut it in to sections that are small enough to fit on to the hand roll. To Make the Roll Cut nori sheets in half. Place sushi rice and then the lettuce, cucumber and chicken slices onto one side of nori. Fold the nearest corner of the nori over the filling and start to shape. The finished hand roll should be shaped conically to prevent any rice from falling out from the bottom. Sprinkle some tonkatsu sauce over the top and serve!

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CHICKEN KATSU - THE SPRUCE EATS

Feb 18, 2020 · Dip each chicken breast into the flour and flip to coat both sides completely. Add a teaspoon of salt and a 1/2 teaspoon of pepper to the bowl of soy sauce and sherry you set aside. Beat the eggs in that mixture until smooth. Dip each of the flour coated chicken cutlets into the egg mixture and flip to coat both sides.
From thespruceeats.com

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CHICKEN KATSU RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Directions. For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside. For the chicken: Set a wire rack in a baking sheet or line a large plate with a ...
From foodnetwork.com

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CHICKEN KATSU RECIPE | HELLOFRESH

• Place katsu sauce in a small microwave-safe bowl; microwave until warm, 20 seconds. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice, chicken, and green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping).
From hellofresh.com

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CHICKEN KATSU BOWL RECIPE | FOOD NETWORK

For the chicken katsu bowl: Preheat fryer oil to 350 degrees F. Sprinkle chicken tenders with granulated garlic, onion powder, salt and pepper. Dredge tenders in flour and shake off excess. Dip ...
From foodnetwork.com

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CHICKEN KATSU - THE SPRUCE EATS

Nov 23, 2021 · Butterfly the chicken breasts into 2 separate cutlets. Pound each breast to a 1/2-inch thickness. Add the cutlets to a shallow bowl and top with the soy sauce and sherry (or rice wine). Set aside, covered for at least 15 minutes or up to 4 hours. If marinating for longer than 15 minutes, place in the refrigerator.
From thespruceeats.com

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CHICKEN KATSU RECIPE AND VIDEO! - COPYKAT RECIPES

Dec 08, 2021 · Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place panko breadcrumbs into the third bowl. Coat the chicken as follows: Place in the flour then shake off any excess. Dip into the egg wash, coat well, then shake off any excess.
From copykat.com

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6 KATSU RECIPES TO TRY ASAP | ALLRECIPES

Jan 08, 2021 · Chicken Katsu. View Recipe. this link opens in a new tab. You only need basic ingredients you probably already have on hand (chicken breasts, flour, an egg, and Panko bread crumbs) for this easy chicken katsu. Serve with white rice and tonkatsu sauce, advises recipe creator sakuraiiko. 2 of 6. View All.
From allrecipes.com

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CHICKEN KATSU CURRY RECIPE | WAGAMAMA WOK FROM HOME

chicken katsu curry recipe. prep time: 10mins. cook time: 15mins. the one. the only. katsu curry. this wagamama legend is undoubtably the ultimate japanese comfort food. ingredients.
From wagamama.com

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KATSU CURRY (JAPANESE CURRY WITH CHICKEN CUTLET ...

Dec 21, 2021 · Main: Katsu Curry (Japanese Curry with Chicken Cutlet) – today’s recipe, curry can be made ahead but freshly made Chicken Cutlet is recommended Side dish 1: Smoked Salmon with Grated Daikon Dressing (Mizore-ae) – or just a bowl of grated daikon with a bit of soy sauce or ponzu to be healthier
From japan.recipetineats.com

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CHICKEN KATSU SKEWERS | JAPANESE RECIPES | GOODTOKNOW

Dec 18, 2019 · Bring to the boil, reduce the heat and simmer for 15-20 mins or until thickened to a dip consistency. Remove from the heat and set aside. Heat oven to 180C/Gas 4. Place each chicken strip onto a skewer and set on a baking tray. Bake for 10-15 mins or until the chicken is cooked through but not dry.
From goodto.com

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