Chicken Katsu (チキンカツ) is the chicken version of Tonkatsu (Crumbed Pork cutlet).
Some people prefer this dish rather than Tonkatsu. And they both certainly good!
It's an easy job. Crumb chicken, fry, done.
But like always, there are many tips for you to make a great one!! It doesn't mean that you have to work extra harder!
[Prep time] 20 mins
[Cook time] 10 mins
[Storage] The sauce: 2 weeks in a fridge
[Difficulty] E *(A=Hard E=Easy)
-Chicken thigh 600g
-Kombu salt 1tsp (6g)
-Sugar 1/2tsp (2.5g)
-Egg 60g (1-2each)
-All purpose flour 90g
-Soy sauce 2tbsp (30ml)
-Oyster sauce 2tbsp (40g)
-BBQ sauce 4tbsp (76g)
-Chicken thigh 1.3lb
-Kombu salt 1tsp (0.2oz)
-Sugar 1/2tsp (0.1oz)
-Kombu (Dried kelp) 0.1oz
-Egg 2.1oz (1-2each)
-All purpose flour 3.15oz
-Soy sauce 2tbsp (0.6oz)
-Oyster sauce 2tbsp (1.4oz)
-BBQ sauce 4tbsp (2.7oz)
0:00 Prepare chicken
3:31 Tonkatsu sauce
4:02 Side vegetable
4:55 Fry Chicken Katsu
[Chapter1: Prepare chicken]
Trim and butterfly chicken if necesary
Blitz salt and kombu to make kombu salt
Mix it with sugar, and sprinkle to the chicken
Mix all the stuff for the Batter
Crumb chicken with flour, batter, panko
Leave at room temp for at least 30mins
[Chapter3: Tonkatsu sauce]
[Chapter4: Side Vegetable]
[Chapter5: Fry Chicken Katsu]
Heat oil to 185-190℃ (365-374F)
Cook chicken 2.5 mins
Keep the oil around 155-165℃ (311-329F)
Flip, cook 2 mins on the other side
Rest 3 mins, slice.
Q:Can I use pre-made Tonkatsu sauce?
A: Yes. This recipe is made for those who cannot buy it