Note – I place the flour furthest from the stove since that’s the first step.Set up your dredging plates – one dedicated to flour, one bowl or dish for the egg, and one dediated to panko,.Cut cabbage as thinly as possible and set aside.Add 1/4 cup sake, ensure chicken is lightly coated and allow to sit at least 15 minutes while you prepare the other things.(Optional: cut into individual portions after pounding) Using a large plastic freezer bag, pound your chicken until about 1/2 in.Oh and here’s another video you can watch – another take on the chicken katsu, this time as a donburi (rice bowl) And I prefer it because it’s healthier than regular vegetable oil. Though it’s recommended not to use olive oil for frying foods (due to it’s low smoke point), I haven’t had issues pan frying.Cook smarter and save yourself time by cooking for leftovers! I usually make a double batch of chicken so I have leftovers to use for something like katsudon (chicken katsu rice bowl).But not me! It’s much more palatable in my opinion to get super crunchy thin strips of cabbage! The thinner the better! Why? Because who likes chewing on thick cabbage? Maybe rabbits. For the cabbage, you can use green or red, but try to slice as thinly as possible.After flouring, dipping in egg, and then panko, repeat again so there are two layers of flour, egg, and panko. Another way you can make your chicken katsu extra crispy is to dredge it twice.One way to make regular panko just as crispy is to give it a little spray before frying (like I do in my video). Namapanko has a little more moisture than dried panko and will result in a crispier texture when fried. There are two types of panko, which you may or may not have access to.Just use enough to coat it lightly ( I used about 1/4 cup for 1.5 lbs of chicken breast in the video) It’ll also eliminate and unpleasant odors if any. Marinate your chicken in sake for 15-20 minutes, to help improve flavor and texture.Last, you may also serve your chicken katsu or tonkatsu with a lemon wedge, a little Japanese mustard (からしー karashi), ground sesame seeds, +/- pickled vegetables.Īre you hungry yet? Check out the video below and see how I made a complete chicken katsu dinner! It’s just a little more stronger in flavor in my experience. Some people like to mix them and also mix in some sesame seeds.Īnd spicy tonkatsu sauce isn’t really that spicy. If there’s an option, I usually like to alternate between sweet and spicy tonkatsu sauces. In the tonkatsu restaurants in Japan, you might also have the option for sweet and ‘spicy’ sauces. Though you can use chuno sauce for tonkatsu and chicken katsu, the flavor will be different.Īnd it might catch you off guard if you were expecting a classic tonkatsu sauce flavor.īecause it’s one of the larger sauce brands, it’s highly likely that you’ll see this brand at your local Japanese market.Īside from Otajoy and Kagome, I haven’t seen many other competitor tonkatsu sauces in the US, so use what you can get! More about tonkatsu sauce and ways to add flavor Yes, you can make it from scratch and it’ll taste better, but Bulldog is my go to for premade tonkatsu sauce.īulldog makes other sauces and condiments too.Īnd they all have very similar looking bottles. Though we’re talking chicken katsu today, the sauce used for it is the same as tonkatsu. If you’ve been to one of the specialty tonkatsu restaurants, did you know you could get refills? The soup I usually don’t ask for refills though, since I think one serving is plenty.Īnd I don’t wanna get filled up with liquid. It helps to make the meal a little more healthy, less greasy and more filling.Īs opposed to filling up on just rice and meat. Okawari in Japanese is the word for refill.Īnd I usually say it at least 2-3 times when I eat tonkatsu. One of my favorite parts about eating tonkatsu ( in Japan) is unlimited refills on cabbage and soup! If you’ve ever been to a tonkatsu specialty restaurant in Japan, you may have noticed you can get refills on the sides! So you can use the same procedures with the meat of your choice. The technique I follow to prepare the meat is the same, whether it’s chicken or pork. Though I don’t make fried foods much at home, when I do make it, it’s something I thoroughly enjoy. This might have you wanting to remake this over and over and over again!īut a little healthier since it’s not red meat. Read on or watch the video to get a few of my tips to make your chicken katsu a success. It’s the way you prepare the meat and then using a bit of water as you cook it. Wanna know what can make your chicken katsu a simple yet extremely satisfying meal? It’s not the sauce, or the super thinly sliced cabbage. Oh and here’s another video you can watch – another take on the chicken katsu, this time as a donburi (rice bowl).Check out the video below and see how I made a complete chicken katsu dinner!.More about tonkatsu sauce and ways to add flavor.
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