Crispy Chicken Katsu with Tangy Dipping Sauce
Crispy Chicken Katsu is a delectable dish featuring tender, boneless chicken breasts that are pounded and breaded to achieve a decadent crunch. This beloved dish is rooted in Japanese cuisine but has become a staple in Hawaiian restaurants, where it's often enjoyed in hearty portions. The chicken is coated in a three-step breading process, resulting in a wonderfully crispy exterior that perfectly complements the juicy interior. Served alongside a flavorful dipping sauce made from a blend of ketchup, soy sauce, sugar, Worcestershire sauce, and a hint of spicy red pepper, this meal is sure to impress your family or guests at any occasion. Perfect for a cozy dinner or a festive gathering, Chicken Katsu is both satisfying and versatile. Explore the delicious fusion of cultures with every crispy bite!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Boneless skinless chicken breasts
2 lbs (Flatten to 1/4 inch thickness)
Garlic salt
2 tablespoons (For seasoning)
Flour
1/2 cup (For dredging)
Eggs
2 (Beaten, for dipping)
Panko breadcrumbs
2 cups (For coating)
Oil
1 quart (For frying)
Catsup
1/3 cup (For katsu sauce)
Soy sauce
1/4 cup (For katsu sauce)
Sugar
1/4 cup (For katsu sauce)
Worcestershire sauce
1 1/2 teaspoons (For katsu sauce)
Ground red pepper
1/8 teaspoon (For katsu sauce)
Instructions
1
Start by preparing the katsu sauce: In a small mixing bowl, whisk together catsup, soy sauce, sugar, Worcestershire sauce, and ground red pepper. Set this tangy dipping sauce aside to allow the flavors to meld.
2
Next, prepare the chicken: Place the boneless skinless chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to flatten each piece to about 1/4 inch thick for even cooking and to tenderize the meat.
3
Generously season both sides of the flattened chicken pieces with garlic salt, adjusting to your taste. Allow the seasoned chicken to rest for 15 to 30 minutes to absorb the flavor.
4
Set up your breading station with three shallow dishes: Fill the first with flour, the second with the beaten eggs, and the third with panko breadcrumbs, ensuring they are spread evenly for easy access.
5
In a large skillet, heat about 2 inches of oil over medium heat until it reaches 350 degrees Fahrenheit. Use a kitchen thermometer to ensure accurate temperature.
6
To bread the chicken, take each piece and dredge it in flour until fully coated, tapping off any excess. Next, dip the floured chicken into the beaten eggs, making sure it's completely covered, and finally coat it in panko breadcrumbs, pressing gently to adhere the crumbs.
7
Carefully place the breaded chicken into the hot oil in batches, avoiding overcrowding the skillet. Fry the chicken for about 3-4 minutes on each side or until it turns golden brown and crispy. Use a slotted spoon to turn the chicken as needed.
8
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Allow it to cool slightly before slicing into one-inch strips.
9
Serve the crispy chicken katsu hot, accompanied by the tangy katsu sauce for dipping. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Chicken Katsu?
Crispy Chicken Katsu is a Japanese-inspired dish consisting of tender chicken breasts that are pounded thin, breaded with panko, and fried until golden and crunchy.
What ingredients are needed for the katsu sauce?
The tangy dipping sauce is made from a blend of catsup, soy sauce, sugar, Worcestershire sauce, and a hint of ground red pepper.
How thick should the chicken be after flattening?
For even cooking and tenderness, the chicken breasts should be flattened to about 1/4 inch thickness using a meat mallet or rolling pin.
What is the secret to the crispy exterior of the chicken?
The secret is the three-step breading process: first dredging in flour, then dipping in beaten eggs, and finally coating in panko breadcrumbs.
At what temperature should the oil be for frying?
The oil should be heated to 350 degrees Fahrenheit in a large skillet to ensure the chicken fries properly without burning.
How long should I fry each piece of chicken?
Fry the chicken for approximately 3-4 minutes on each side until it becomes golden brown and crispy.
Why should I let the seasoned chicken rest?
Allowing the chicken to rest for 15 to 30 minutes after seasoning with garlic salt helps the meat absorb the flavor more effectively.
What kind of breadcrumbs are used in this recipe?
This recipe specifically uses panko breadcrumbs, which are Japanese-style breadcrumbs that provide a distinctively light and airy crunch.
How much chicken is required for this recipe?
You will need 2 lbs of boneless skinless chicken breasts.
How should the chicken be prepared for serving?
Once the chicken is fried and slightly cooled, it should be sliced into one-inch strips before serving with the dipping sauce.
Can I adjust the spiciness of the dipping sauce?
Yes, you can adjust the amount of ground red pepper in the sauce to suit your personal preference for heat.
How much oil is needed for frying?
The recipe calls for about 1 quart of oil, or enough to reach a depth of 2 inches in your skillet.
What is the purpose of the flour in the breading station?
Flour acts as the base layer, helping the beaten eggs stick to the surface of the chicken.
Should I fry all the chicken at once?
No, it is important to fry the chicken in batches to avoid overcrowding the skillet, which can lower the oil temperature and lead to soggy breading.
Is Chicken Katsu a Hawaiian dish?
While it has Japanese roots, it has become a beloved staple in Hawaiian restaurants, often served in large, hearty portions.
What seasoning is used for the chicken meat?
The chicken is seasoned generously on both sides with garlic salt.
What should I do if my breading isn't sticking?
Make sure to tap off excess flour before dipping in the egg, and press the panko breadcrumbs gently onto the chicken to help them adhere.
How do I remove excess oil from the fried chicken?
Transfer the cooked chicken to a plate lined with paper towels immediately after frying to drain the excess oil.
Can I use a thermometer to check the oil?
Yes, using a kitchen thermometer is highly recommended to ensure the oil reaches and maintains 350 degrees Fahrenheit.
What is the best way to flatten the chicken without making a mess?
Place the chicken breasts between two pieces of plastic wrap before using a meat mallet or rolling pin to flatten them.
What is the texture of Chicken Katsu?
It features a wonderfully crispy and crunchy exterior that contrasts with a juicy and tender interior.
What are the measurements for the katsu sauce ingredients?
Use 1/3 cup catsup, 1/4 cup soy sauce, 1/4 cup sugar, 1 1/2 teaspoons Worcestershire sauce, and 1/8 teaspoon ground red pepper.
How many eggs are used for dipping?
The recipe requires 2 beaten eggs for the breading process.
Should the katsu sauce be prepared before or after the chicken?
It is best to prepare the sauce first and set it aside to allow the flavors to meld while you prepare the chicken.
How much panko is needed for the coating?
The recipe calls for 2 cups of panko breadcrumbs.
Is this a good recipe for gatherings?
Yes, it is satisfying and versatile, making it perfect for both cozy family dinners and festive gatherings.
What tool is used to turn the chicken in the oil?
A slotted spoon is recommended to carefully turn the chicken and remove it from the hot oil.
Can I use any other meat for this style of cooking?
While this recipe specifically uses chicken breasts, the katsu technique is often applied to other meats like pork.
How much garlic salt should I use?
The recipe suggests 2 tablespoons of garlic salt, though you can adjust this to your personal taste.
What color should the chicken be when finished?
The chicken should be fried until it reaches a beautiful golden brown color.