Chicken Katsu
I found this recipe for good katsu because there wasn't any on this site.
Yield
3 servingsPrep
15 minCook
20 minReady
60 minIngredients
3 chicken breast(1.6 lb)
2 Tbsp. sake*
Sea salt
Freshly ground black pepper
All purpose flour
2 eggs
Panko
Oil for deep frying
*(substitute w/dry white wine/vermouth/mirin if necessary)
Ingredients
3 chicken breast(1.6 lb)
2 Tbsp. sake*
Sea salt
Freshly ground black pepper
All purpose flour
2 eggs
Panko
Oil for deep frying
*(substitute w/dry white wine/vermouth/mirin if necessary)
Directions
Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally. This cutting technique is called “Sogigiri” in Japanese. Each piece will have more surface area so it will cook faster.
Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.
Dust the flour on the chicken and remove excess flour.
Then dip it in beaten egg.
Lastly, dredge the chicken in panko and remove the excess. If you have time, let the chicken sit in the refrigerator for 15 minutes.
Heat ½ inch of oil in deep frying pan. Deep frying oil for Chicken Katsu should be 350℉ (180℃) (180C) degree.
Put 2 to 3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of oil will drop too quickly and the chicken will end up absorbing too much oil.
Deep fry until both sides are golden brown, about 5 to 6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.
Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.
