Juicy chicken or pork cutlets in an incredibly crisp layer of golden-brown bread crumbs, with a sweet-and-savory sauce and a side of crisp shredded cabbage and steamed white rice, is a simple and delicious weeknight meal, whether you buy it at the food court or fry it in your own kitchen. But if you've ever been in a Japanese shopping mall food court, you've seen that, just like pizza in the US, katsu has established itself so firmly in the food culture that it could be considered a national comfort-food staple. If you weren't familiar with Japanese cuisine, you might not think there was anything particularly Japanese about katsu, a simple dish of breaded and fried cutlets. I have used a store-bought block of Japanese curry roux, which is commonly used in Japanese households. Flipping frequently while cooking produces more evenly browned cutlets. Katsu curry is just a variation of Japanese curry with a Chicken Cutlet on top.Panko bread crumbs offer a craggy texture that increases surface area and crunch. Salting and resting chicken breasts improves their ability to retain moisture, with juicier results.Pounding the meat evenly leads to even cooking.Serve with tonkatsu sauce, rice, veggies, or salad.This will allow the paper towel to absorb the excess oil from the chicken. Once cooked, transfer the chicken to a plate lined with paper towels.Deep fry the small cutlets for about 3-5minutes and larger pieces 6-8 minutes or until both sides are golden brown.This will ensure the oil remains hot and the chicken fries quicker. For the Chicken 2 cups panko breadcrumbs AKA Japanese breadcrumbs 2 eggs large cup milk 2 lbs chicken breasts sliced into cutlets pounded. Slide in the coated chicken and fry until golden brown. Fry the chicken: Crank up the heat to medium-high and get the oil sizzling in a large skillet. Finish it with a panko press for that extra crunch. For smaller pieces, cook 4-6 pieces of chicken at a time. Coat the chicken: First, dip the chicken in the flour, shake off the extra, and give it an egg bath.Add 2 inches of oil into a deep skillet and heat on medium-high.Coat the chicken with the panko breadcrumbs and set aside on a plate.Coat each chicken piece with flour then dip into beaten eggs.Place the cut chicken into bowl and season with the salt and black pepper. If Using Thighs or Pork Cutlets: Place thighs or cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder or the bottom of a heavy 8-inch skillet.Option 2: Slice the chicken breast into thick cutlets lengthwise.This Japanese cutting technique is called Sogigiri.Option 1: Slice each of the chicken breasts diagonally and into small pieces.Place the flour in one bowl, panko bread crumbs into another bowl and set aside.How To Make Japanese Chicken Katsu Recipe (Panko Crispy Chicken)? 2 lb boneless skinless chicken breasts (4 pieces).When the 8 minutes are up, turn the chicken over and spray the other side with nonstick spray. Spray the top of the chicken with nonstick spray or a bit of oil. Place the chicken in a single layer in your air fryer basket. This Japanese Chicken Katsu is seriously additive, made with chicken breast, panko breadcrumbs and eggs then deep fried to crispy golden perfection and drizzled with tonkatsu sauceā¦.sooo good! Ingredients For Chicken Katsu (Panko Crispy Chicken) : Golden chicken katsu in the air fryer bucket. Super crispy and juicy chicken, try our Japanese chicken katsu (Panko Crispy Chicken) with the classic So-su or Tonkatsu Sauce today and taste what crispy chicken is all about. This Japanese Panko Chicken Katsu recipe is ridiculously a crispy chicken cutlet that is easy and quick to prepare at home.
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