Penulis Chicken Katsu is a popular Japanese dish consisting of breaded and deep-fried chicken cutlets. The chicken is typically coated in flour, dipped in egg, and then coated with panko breadcrumbs, giving it a crispy texture.
It’s often served with a tangy sauce, shredded cabbage, and rice, making for a delicious and satisfying meal. Chicken Katsu is often accompanied by tonkatsu sauce, a thick, sweet, and savory condiment that enhances the flavors of the crispy chicken.
Some variations include serving it with curry sauce or over a bed of rice. It can also be used in sandwiches or salads, adding versatility to this beloved dish. The use of panko breadcrumbs is key, as they create a light and crispy crust that contrasts beautifully with the juicy chicken inside.
In addition to its traditional accompaniments, Chicken Katsu can be served with a side of miso soup or pickled vegetables to balance the meal. Some people enjoy adding a drizzle of mayonnaise or a sprinkle of sesame seeds for extra flavor and texture.
Chicken Katsu is not only popular in Japan but has also gained international acclaim, especially in Japanese-American cuisine. You can find it in izakayas, restaurants, and even food trucks, often served as a comforting, hearty dish.
Whether enjoyed as a main course or in a bento box, Chicken Katsu remains a favorite for its satisfying crunch and rich flavor.
Here's a simple recipe for making Chicken Katsu:
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- Oil for frying (vegetable or canola)
For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard (optional)
Instructions:
1. Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2-inch thickness. Season both sides with salt and pepper.
2. Set Up the Breading Station
- In one shallow dish, place the flour. In a second dish, beat the egg. In a third dish, place the panko breadcrumbs.
3. Bread the Chicken
- Dredge each chicken breast in flour, shaking off excess.
- Dip into the beaten egg, allowing excess to drip off.
- Coat thoroughly with panko breadcrumbs, pressing gently to adhere.
4. Fry the Chicken
- In a large skillet, heat about 1/4 inch of oil over medium heat. Once hot, carefully add the breaded chicken.
- Fry for about 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Transfer to a paper towel-lined plate to drain excess oil.
5. Make the Tonkatsu Sauce
- In a small bowl, mix together the ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard (if using).
6. Serve
- Slice the chicken katsu into strips and serve with tonkatsu sauce, shredded cabbage, and steamed rice.
Enjoy your homemade Chicken Katsu!
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