Chicken Katsu (Fried Chicken Cutlet)
In the United States, when people think of Japanese food, a few items spring to the minds: sushi, sashmi, chicken teriyaki, ramen, and tonkatsu. I believe not everyone loves sushi, sashimi, or ramen, but I think most people like the idea of fried meat. While many people love tonkatsu, or Japanese fried pork cutlet, many people don’t eat pork. So, today, I am sharing with you a friendly recipe, chicken katsu (Japanese fried chicken cutlet) that is sure to please. I can assure you that even the pickiest eaters, including toddlers, love a piece of crispy, light, delicious fried chicken coated with a generous layer of panko.
Much like its close cousin tonkatsu (pork), chicken katsu is basically fried chicken cutlet coated with crispy Japanese panko (bread crumbs), served with a tonkatsu dipping sauce, which you can purchase from Japanese or Asian food stores. Traditionally, you coat the meat with flour, and then dip with beaten eggs before coating with panko. For me, I don’t like the flour coating because I think it separates the panko crust from the meat after deep-frying, so I improvised my recipe. To make my chicken katsu extra crispy, I coat the chicken with two layers of panko. You can’t go wrong with this trick as the end result is a piece of fried chicken cutlet with shattering crispiness. I also don’t like the tonkatsu sauce on top of the meat, so I always have the sauce on the side and dip the chicken as I eat to avoid the chicken being soggy.
I shared this Chicken Katsu recipe a while ago on a website that I contributed to and thought my readers here on Rasa Malaysia would love it. Since I am making this for my son tonight, I shot some new pictures above and share it here. You can serve chicken katsu with steamed rice and some salad, enjoy!
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