Chicken Katsu
Boneless chicken coated in panko bread crumbs, fried until golden brown, and served with katsu sauce, rice and macaroni salad.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Chicken Katsu is a Japanese adaptation of European cutlet dishes, specifically influenced by tonkatsu (pork cutlet). It emerged during the Meiji era (1868-1912) when Japan began to embrace Western cuisine as part of its modernization efforts. The frying technique and breaded coating are derived from European influences, but adapted to Japanese tastes and ingredients.
Chicken Katsu is a popular and accessible dish in Japan, enjoyed in various settings from family meals to restaurants and bento boxes. It represents Japan's ability to adapt and integrate foreign influences into its own culinary traditions.
Bento Box Staple
Chicken Katsu is a very common item in bento boxes, loved for its portability and satisfying flavor. It is easily prepared and can be enjoyed at room temperature, making it ideal for packed lunches.
Restaurant Favorite
You can find Chicken Katsu on the menu in many Japanese restaurants, from casual eateries to more upscale establishments. It's a versatile dish that can be served with rice, salad, or curry.
Adaptation and Fusion
Chicken Katsu is a testament to Japan's culinary adaptability. It's an example of how Japanese chefs take inspiration from other cultures and create something uniquely their own by adding their own touches and flavors.
Chicken Katsu offers a savory, crispy exterior contrasted with a tender and juicy chicken interior. The katsu sauce provides a sweet, tangy, and umami-rich flavor profile that complements the richness of the fried chicken.
The chicken is typically a boneless chicken breast or thigh, pounded to an even thickness and seasoned with salt and pepper. It's then coated in flour, dipped in beaten egg, and coated with panko breadcrumbs, which provides its characteristic crispy texture. The katsu sauce is usually a combination of Worcestershire sauce, ketchup, soy sauce, and mirin or sugar, resulting in a complex and balanced flavor.
Pounding the Chicken
Pounding the chicken to an even thickness ensures it cooks evenly and quickly. This also tenderizes the meat.
Panko Breadcrumbs
Use panko breadcrumbs rather than regular breadcrumbs for a superior crispy texture. Panko are larger and lighter, resulting in a more airy and crunchy crust.
Oil Temperature
Maintain the correct oil temperature (around 325-350°F or 160-175°C) for even cooking and prevent the chicken from becoming greasy. Use a thermometer to monitor the oil temperature.
Don't overcrowd the pan
Overcrowding the pan will lower the oil temperature and result in soggy, unevenly cooked katsu. Cook in batches.
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