How to Make Chicken Katsu (Recipe) チキンカツの作り方 (レシピ)

Von Just One Cookbook · 20 Min.

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Zubereitung

1. Butterfly the chicken breast so it is thinner: either split it horizontally from the side, open it like a book, or use the kannon biraki method by scoring the middle halfway through, slicing evenly thin from the center toward one side, opening it like a French door, then turning and doing the other side. Cut the chicken in half down the center to make two pieces.
2. Pound the pieces with a meat mallet or the back of a knife to an even thickness of about ¼–½ inch (6 mm–1.3 cm).
3. Season both sides with ½ tsp Diamond Crystal kosher salt and ⅛ tsp black pepper.
4. Heat 3 cups of neutral oil in a medium heavy-bottomed pot to 340°F (170°C) over medium-low heat, so the oil is 1½ inches (3.8 cm) deep. Set up three dishes: 3 Tbsp all-purpose flour, 1 cup panko, and 1 large egg beaten with ½ Tbsp neutral oil.
5. Dredge each cutlet in flour and shake off the excess, dip in the egg, then coat with panko, pressing gently. Shake off excess and set on a plate.
6. Fry one cutlet at a time, keeping the oil at 340°F (170°C) with the heat adjusted as needed. Deep-fry for 3 minutes total, turning halfway, until both sides are golden brown.
7. Lift out the cutlet, let excess oil drip off, then drain on a wire rack or paper towels. Skim out any loose crumbs from the oil before frying the second cutlet.
8. Cut into 1-inch (2.5 cm) pieces and serve with tonkatsu sauce.

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