![]() Katsu is the shortened version of the Japanese word “katsuretsu” which means “cutlet” What is the difference between chicken katsu and chicken cutlet? This creates an enticing crunchy shell that surrounds the deliciously tender meat inside. To make the chicken version, boneless chicken breasts are thinly pounded, dipped in flour, egg, and panko, and then deep-fried till golden brown. ![]() Katsu, a common breaded cutlet dish in Japan, is frequently made with either chicken or pork. (Rice will last longer if stored separately.) What is chicken katsu made of? This homemade chicken Katsu is best enjoyed fresh while it’s hot and crispy, but you can store any cooled leftover chicken and rice in separate containers in the fridge for up to 4 days. Freshly sliced or pickled veggies like purple cabbage and carrot sticks.Cauliflower Fried Rice for a low-carb version.This chicken goes great with curry sauce!.Pork cutlets can be substituted for the chicken if you have them on hand.This also helps to control the temperature of the oil. I try to fry one or two cutlets at a time to ensure that it gets crispy and golden brown, and they don’t stick together. Try not to overcrowd the pan when frying the chicken.Make sure to pound out each chicken breast to ensure that it cooks evenly and stays moist.Serve immediately with sesame seeds and green onions and enjoy!.Place chicken on a plate lined with paper towels and allow the chicken to rest for 2 minutes before slicing.When the oil is hot add in chicken one or two at a time and cook them for 3-4 minutes on each side or until fully cooked. Heat a large pot with oil (at least 2 inches deep) to 350 degrees.Bread the chicken: Starting with the flour dredge chicken one at a time then into the egg then into the panko breadcrumbs until fully coated.Add panko breadcrumb to a small shallow bowl. Whisk egg and add to a small shallow bowl. Prepare the breading: Add flour to a small shallow bowl.Sprinkle each chicken thigh with salt and pepper. Prepare the chicken: Start by pounding each chicken thigh to 1/2 inch thickness.These additions are optional but taste delicious! Garnish: I added toasted sesame seeds and sliced green onions for garnish.Peanut oil is great for deep frying, but you can also use vegetable oil or a healthier oil like olive oil. Oil: You’ll need oil to deep fry the chicken.Tonkatsu Sauce: You can get Tonkastu Sauce at an Asian grocery store or make your own version at home.It’s lighter than traditional flour breading, which works well with the Asian flavors. Panko Breadcrumbs: This is what gives the chicken cutlets their crispy breaded exterior. ![]()
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