If you want to make a katsu curry, you’ve got to start by making the katsu! Today we’re making a classic, the Japanese chicken katsu, which is a gorgeous breaded and deep-fried chicken. I’ll show you a couple of ways to make sure it keeps its texture and moisture, and even how to make a simple tonkatsu sauce.
Makes 4 pieces
Ingredients for this cripsy chicken katsu:
For the chicken katsu:
2 chicken breasts (500g total)
Plain flour (AP or cake flour) ~1/2 cup
1 large egg
Panko (breadcrumbs) ~1/2 cup
Salt
Water
For the sauce:
Ketchup 2 tbsp
Japanese Worcester sauce 2 tbsp
Oyster sauce 2 tsp
To serve:
Cooked short-grain white rice (4 servings)
A pile of very thinly sliced cabbage
How to make this chicken katsu:
1. Cut the chicken breasts in half, length-wise.
2. If they are uneven, pound the larger parts with a small heavy pot or a meat mallet. Don’t overdo this step because then you’ll lose texture. You can cut off the thin end pieces if necessary.
3. Brine the chicken breasts in a salt solution of 10g salt to 100ml water. I used 500ml water, so 50g salt. Make sure the breasts are submerged and leave them to brine for 15 minutes.
4. Prepare the oil. Use a high smoke-point oil like canola or peanut, and fill a large wok or dutch oven to about 2 inches high. Heat the oil to a range between 160-180℃.
5. Once the chicken has finished brining, pat it down with paper towels.
6. Set out three trays separately with flour, beaten egg, and panko. Make sure the egg is thoroughly beaten.
7. Cover each chicken breast in flour, then egg, then panko, making sure to press the panko into the chicken.
8. Place each katsu piece into the oil, carefully laying it away from you.
9. Cook each side for 3-4 minutes, moving the oil around occasionally to get even browning. Use a spider or tongs to carefully turn it over.
10. After 3-4 minutes each side, remove the chicken katsu and place it on a wire rack to allow any excess oil to drip off. The internal temperature should be around 68℃. (If it isn’t, put it back in the oil for another few minutes)
11. Make sure to remove any dropped crumbs or debris from the oil between each batch. You can fry two pieces at once as long as your pan is big enough, but don’t overcrowd as that can cause the oil temperature to drop too low.
12. Make the sauce by combining all the tonkatsu sauce ingredients.
13. Cut the chicken katsu into bite-sized pieces and serve with thinly sliced cabbage and cooked white rice.
If you make this, tag me on Instagram!
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