Chicken katsu how to#

Make sure you cut into smaller pieces either before or after frying so you don’t have to cut at the table. Lastly, remember that we eat chicken katsu with chopsticks. This method will flatten the piece and give the chicken more surface area so that it cooks faster and evenly. You would hold the knife in an angle, nearly parallel to the cutting board, and then slice the chicken. To cut into smaller pieces, we use another cutting technique called Sogigiri (そぎ切り) instead of butterflying. Interestingly, we do not cut the pork into small pieces, but many Japanese home cooks cut the chicken into bite-size pieces. If you have younger children, you can also cut the chicken into bite-size pieces. We call this cutting technique Kannon Biraki (観音開き). When you open the breast, it has two matching sides, resembling a butterfly.įor Japanese cooking, we butterfly it to the left and right sides to make it even, similar to a French door. Therefore, we butterfly the chicken breast by splitting it horizontally, stopping before you cut all the way through it, and opening it like a book. The thickest part of a chicken breast can be close to 1 inch (2.5 cm) thick and it is very hard to cook through. 6 Important Tips for Making Chicken Katsu Tip #1: Butterfly the chicken Deep fry until golden brown and serve with tonkatsu sauce.Įven with deep frying, it’s really an easy 3-step process! For those who are looking for oven-baked method, please scroll down for the link.Coat the chicken with flour, egg, and panko.Butterfly chicken and season with salt and pepper.Tonkatsu sauce or katsu sauce ( homemade or store-bought)Īs you can see, most of the ingredients for chicken katsu are common ingredients and you can access them fairly easily wherever you are.My mom often made it with chicken tender when I was small and I did the same when my kids were younger. Chicken breast – You can also use chicken thighs or tenders, but the popular choice is boneless skinless chicken breast.

Chicken katsu how to#

How to Make Chicken Katsu Ingredients You’ll Need I’ve shared many katsu recipes on the blog which I think you’re going to enjoy. There are different versions of katsu depending on the type of meat you use. If you’re curious, katsu is basically a shortened form of katsuretsu (カツレツ), meaning “cutlet” in Japanese. With just a few simple ingredients from your pantry, chicken katsu is something you can accomplish even on a weeknight meal! It’s the chicken counterpart of Tonkatsu or pork cutlet. 6 Important Tips for Making Chicken KatsuĬhicken katsu (チキンカツ) is made of chicken breast fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown.