Chicken Katsu Cutlets
Origin of the recipe
Katsu cutlets, or katsu, are not quite the usual cutlets. They are made from thin slices of chicken coated in egg batter and panko breadcrumbs. They are deep-fried rather than pan-fried. They are served with a special sauce, a blend of three sauces, which harmoniously combines spicy, salty, and sour flavors.
What do you need for cooking?
Ingredients
-
Chicken thigh
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Kombu salt
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Sugar
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Black pepper
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Panko
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Cabbage
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Vegetable oil
Kombu salt
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Salt
-
Kombu
Batter
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Water
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Egg
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Flour
Katsu sauce
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Soy sauce
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Worcestershire sauce
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Barbecue sauce
Kitchen utensils
- Knife
- Board
- Bowls
- Pot
- Whisk
- Forceps
- Cooking thermometer
Try making tender chicken katsu cutlets at home! This Japanese recipe, complete with step-by-step instructions and photos, will help you create crispy, juicy cutlets that will be a delight on any table.
Step-by-step recipe
Step 1:
Cut the chicken thigh meat off the bone in one piece, remove the tendons and vessels.
Step 2:
If there is a lot of meat, cut the piece in half.
Step 3:
Combine salt and dried kombu seaweed in a blender.
Step 4:
Mix salt with kombu and sugar.
Step 5:
Sprinkle the mixture over both sides of the meat.
Step 6:
Let's prepare the batter. Mix water, egg, and flour in a bowl.
Step 7:
Add kombu salt and a little black pepper. Whisk to combine.
Step 8:
Dredge the chicken in flour, batter and bread crumbs and leave at room temperature for at least half an hour.
Step 9:
Combine soy sauce, oyster sauce and barbecue sauce in a bowl.
Step 10:
Finely chop the cabbage and wash.
Step 11:
Pour vegetable oil into a pan and heat to 185 – 190 degrees.
Step 12:
Fry the pieces of meat in oil for 2.5 minutes, maintaining a temperature of 155-165 degrees.
Step 13:
Turn the chicken over and cook for another 2 minutes.
Step 14:
Place the finished cutlets on paper towels and leave for 3 minutes.
Step 15:
Serve with fresh cabbage and drizzle with sauce.
Cooking tips
Don't make the chicken pieces too large - they will become much larger when breaded.
Adding dried kombu seaweed to the salt enhances the flavor of the dish, as the seaweed is a natural substitute for MSG.
You can make your own breadcrumbs from dried pieces of white bread, ground in a blender.
