Chicken Katsu

chicken katsu

My mom is here visiting again!  When she arrived from a day of traveling, I served Chicken Katsu for dinner (with rice, miso soup, and miso green beans – not a low sodium meal!).  It was comfort food Japanese style.  When I lived in Japan, this was a favorite dish to order at a mom and pop type of restaurant –the equivalent of a nice, hot diner meal here in the U.S.

Basically Chicken Katsu is breaded chicken served with a Japanese savory sauce made up of ketchup and Worcestershire sauce.

I like to trim the chicken breasts to make them thinner using kitchen shears.  Then I pound them to an even thickness in a Ziploc bag.

cooked

 

To bread, I simply coat in flour, then egg, then panko (Japanese bread crumbs).

breaded

Then, I fry them up in a skillet and keep warm in the oven while I continue to cook all the chicken pieces.

chicken katsu

Slice the chicken into strips at a diagonal and serve with sauce and hot rice!  Perfect comfort food. πŸ™‚

Chicken Katsu

 

4 chicken breasts

kosher salt

Β½ cup flour

2 eggs or 1 egg + 1 white, beaten

1 Β½ cups panko

about 1/3 cup canola oil for frying

 

ΒΌ cup ketchup

1 Β½ tablespoon Worcestershire sauce

 

  1. Trim tenderloin from chicken breasts. Place breasts and tenderloin pieces in a large Ziploc bag and lightly pound until each piece of chicken is uniform thickness, about 1/4 –inch.
  2. Measure flour and place in shallow dish. Beat eggs in another shallow dish. Measure panko and place in third shallow dish.
  3. Pat chicken dry, place on plate and lightly sprinkle with kosher salt.
  4. Dredge a piece of chicken in flour. Coat in egg. Coat in panko. Set on clean plate. Repeat with remaining chicken pieces.
  5. Preheat oven to 200 degrees F.
  6. Heat a large skillet with about 1/3 cup canola oil. Test with a few crumbs of panko. When it sizzles, the oil is ready.
  7. Place a few pieces of the coated chicken in the oil being careful not to crowd the pan. Saute on each side until golden, about 1-2 minutes per side. Drain on rack set over a baking sheet. Place chicken in warmed oven and continue to cook remaining chicken in skillet.
  8. To make sauce, stir ketchup and Worcestershire sauce together until fully combined. Serve with chicken.

 

Yield: 4 servings

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15 Comments

Filed under chicken

15 responses to “Chicken Katsu

  1. So sweet…cooking for mom! Enjoy her visit.

  2. I made our “Wiener Schnitzel” last Sunday with panko and it was yummy, yummy, yummy! πŸ™‚
    Greetings from Austria!
    Maria

  3. Katsu was one of my favorite dishes that I had when I visited Japan! I’ve never made it, so I must give this a try!

  4. This would be one of the Hungry Dad’s favs!

  5. That looks so so good, and so much better than what I’ve seen at restaurants!!!

  6. chefceaser

    Reblogged this on Chef Ceaser and commented:
    Use Kosher Chicken

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