AFF Japan - Chicken Katsu

Another deep fried Japanese dish my family always enjoys :)

 

 

Recipe is from Nami from Just One Cookbook (the blog I visited the most this month LOL)

 

What you need:

 

3 chicken breast

2 tbsp sake

salt, black pepper

all purpose flour

2 eggs

panko breadcrumbs

oil for deep frying

 

Method:

1. Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally. This cutting technique is called “Sogigiri” in Japanese. Each piece will have more surface area so it will cook faster
2. Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes
3. Dust the flour on the chicken and remove excess flour
4. Then dip it in beaten egg. Lastly, dredge the chicken in panko and remove the excess. If you have time, let the chicken sit in the refrigerator for 15 minutes
5. Heat oil. Temperature should be 180degC. Read How To Deep Fry Food
6. Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of oil will drop too quickly and the chicken will end up absorbing too much oil
7. Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil
8. Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying

 

For the tonkatsu sauce, I made homemade version from Nami
Taste just like the store bought one - delicious!

What you need:

2 tbsp. worchestershire sauce
2 tbsp. ketchup
1 tbsp. oyster sauce
1 1/2 tsp sugar (original recipe 1 1/8 tsp)

Combine all ingredients above til well mixed


This post is for Asian Food Fest October 2013: Japan hosted by Alan from Travelling Foodies