Aug 7, 2010

Chicken Katsu

Chicken Katsu is a popular Japanese style fried chicken. After you have panko breadcrumbs you will never be able to go back to regular ones. The bread crumbs are also used to coat prawns, fish or meats before frying. Panko creates an airy, crunchy and flaky texture.

4 chicken breast
salt and pepper to taste
4 tablespoons all purpose flour
2 eggs, beaten
120 grams panko breadcrumbs
sunflower oil for frying

1. Sprinkle each chicken breast with salt and pepper. Lightly coat chicken in flour, then dip into egg. Coat thoroughly with panko breadcrumbs.

2. Heat oil in a 9-inch skillet on medium heat. Fry until no long pink, about 6 minutes on each side. Drain off oil and cut chicken into pieces. Serve with rice and salad.

Yields: 4 servings

2 fabulous comments:

Anonymous said...

Yum - what makes chicken katsu is the katsu sauce. Here is a recipe for you for katsu sauce:


* 3 tablespoons applesauce
* 2 teaspoons sugar
* 2 tablespoons ketchup
* 1/2 tablespoon soy sauce
* 1 tablespoon Worcestershire sauce
* 1 teaspoon apple juice
* 1/8 teaspoon dry mustard
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground cloves
* 1/8 teaspoon garlic powder

Mix adding each ingredient in the order listed above and stirring well after each is added.


Noor said...

Oh yummy thanks for that. I was wishing I had duck sauce to go with it but I was out but this recipe sounds good as well. My family just loved this.