What makes this the greatest rooster katsu is the beneficiant coating of panko breadcrumbs that delivers tons of texture and crunch to this Japanese panko rooster!
Not solely that, however the crunchy layer of bread crumbs protects the rooster from overcooking and drying out, thereby maintaining it juicy and tender. Read on for my secret to how I get the crispiest rooster katsu!
Oftentimes, I discover rooster katsu to have too skinny of a layer of breadcrumbs which takes away from the perfect a part of rooster katsu – the crunchy, fried breadcrumb coating.
My secret tip to getting a thick, crunchy layer of panko breadcrumbs is so as to add a tablespoon of flour to the overwhelmed eggs. This creates a thicker egg layer which picks up extra panko, and extra panko means a crispier crust!
Ingredients for Chicken Katsu
- Chicken thighs or breasts – I like to recommend utilizing rooster thighs as a result of they keep juicy and tender. If utilizing rooster breasts, halve them and pound them flat till they’re a fair ½ inch thick. Note: I used boneless, skinless rooster thighs.
- Panko bread crumbs – Panko bread crumbs are Japanese bread crumbs with bigger flakes than common breadcrumbs. They’re made with crustless bread and provides fried meals a lightweight, crispy, crunchy texture.
- Flour – Flour is used as a part of the dredge to assist the breadcrumb coating stick. Use all-purpose flour.
- Egg – The egg helps bind the bread crumbs to the rooster, making a crispy crust.
Panko Breadcrumbs
Panko breadcrumbs are Japanese breadcrumbs which are lighter, flakier, and crunchier than common breadcrumbs. They are additionally made with out the crust.
There are a number of manufacturers of panko breadcrumbs offered on-line and at shops. For greatest outcomes search for the next:
- Large flakes consisting of skinny slivers.
- Japanese-made as these are most optimum for rooster katsu.
- I like to recommend the Shirakiku model and the JFC model.
- Unseasoned and minimally processed.
Chicken Katsu Sauce
Japanese rooster katsu shouldn’t be full with out a scrumptious tonkatsu sauce! It’s much like a Japanese barbecue sauce that is candy, savory, and stuffed with umami. Our recipe is much like Bull-dog sauce as a result of it is not overly candy.
- Ketchup – Ketchup provides sweetness, thickness, and a tomato taste.
- Worchestershire sauce – This provides a salty, savory, umami taste that is quintessential to rooster katsu sauce.
- Soy sauce – For added salinity and umami flavors.
- (Optional) Sugar and Spices – If you would like a sweeter sauce, begin with a little bit of sugar and add extra. Garlic and onion powder are nice for including extra taste.
How to Make Chicken Katsu
- Pound the rooster thigh or breast flat till it is about ½ inch thick. Coat it with flour and shake off the surplus.
- Mix a tablespoon of flour into the egg to create a thicker egg combination which permits for a thicker, crispier breadcrumb coating. Dip the rooster within the overwhelmed egg and let the surplus drip off.
- Cover the rooster with the panko bread crumbs, urgent firmly to create a thick layer of bread crumbs that will not flake off within the fryer.
- Heat the oil to 340 levels F over medium warmth. Medium warmth is crucial to prepare dinner the rooster totally with out burning the bread crumbs.
- Gently decrease the rooster cutlet into the fryer and deep fry it for about 4 minutes.
- Flip and fry the opposite facet till the rooster is totally cooked and the panko coating is golden brown, about 4 extra minutes. Try to maintain the temperature at 340 diploma F for even cooking. Repeat with any remaining cutlets.
With the following tips, you may have a thick, crunchy layer of panko breadcrumbs with tender, juicy rooster inside, which makes this the perfect rooster katsu recipe!
For restaurant-style rooster katsu, slice the rooster into thick items and serve with a beneficiant mound of shredded cabbage with dressing and steamed rice.
To high all of it off, drizzle the do-it-yourself katsu sauce on high and serve extra on the facet for dipping. Serve instantly whereas it is nonetheless sizzling and crispy. Enjoy!
Katsu Tips
More Japanese recipes: Crispy Chicken Katsu
Chicken thighs or breasts are coated in a beneficiant layer of flakey panko breadcrumbs and fried till tender and juicy on the within! The beneficiant coating of panko breadcrumbs makes this the crispiest and greatest rooster katsu that delivers tons of texture and crunch!
Instructions
Make Chicken Katsu Sauce
-
Katsu sauce: Combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder in a small bowl. Taste and add sugar if desired (begin with much less in order for you a Bull-dog sauce copycat). Set it apart.
4 tablespoons ketchup, 2 ½ tablespoons Worcestershire sauce, 1 tablespoon soy sauce, ⅛ teaspoon garlic and onion powder, 1 ½ teaspoons sugar
Dredge the Chicken
-
Bread the rooster: Prepare the egg, flour, and panko bread crumbs on separate plates. Mix a tablespoon of flour with the overwhelmed egg to create a thicker egg wash for extra bread crumbs to stick to.Salt and pepper the rooster, coat it in flour, and shake off the surplus. Next, dip it into the overwhelmed egg after which cowl it with a beneficiant layer of panko bread crumbs. Firmly press the panko into the rooster so it adheres effectively and does not flake off within the fryer. See Note 2 for a crispier crust.
2 rooster thighs or breasts, 1 cup Japanese panko bread crumbs, ½ cup all-purpose flour, 1 egg
✎ Recipe Notes
- Chicken thighs or breasts – I used boneless, skinless rooster thighs however you should use skin-on thighs as effectively. If utilizing rooster breast, halve if needed and pound to ½ inch thickness.
- For an additional crispy crust, press the rooster cutlets into the panko bread crumbs another time proper earlier than frying. Some of the bread crumbs will take up the egg wash and turn into soggy so cowl any naked spots and make sure the rooster is totally coated. This creates a thick, crunchy layer of bread crumbs that not solely creates extra texture but additionally protects the rooster from overcooking thereby making it tender and juicy.
- Oil temperature – Adjust the warmth relying on how mild or darkish the bread crumbs get whereas frying. If you see the bread crumbs get too darkish earlier than the pork totally cooks, decrease the warmth. Avoid overcrowding the fryer as that may trigger a drop in oil temperature.
Leftovers: Store in an hermetic container and hold within the fridge for as much as 3 days or freeze for as much as 1 month.
Reheat: Reheat in an oven, toaster oven, or air fryer at 350 levels F till heat and crispy, about 4 – 7 minutes.
Nutrition
Calories: 336kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1083mg | Potassium: 337mg | Fiber: 1g | Sugar: 13g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg
