Making Chicken Katsu in the Air Fryer vs. I’ve found that the best way to do this is to actually mix your eggs and flour prior to dredging! Coat your meat really well in the resulting thick batter, press the panko FIRMLY into it, and you’re golden. That panko crust better be THICK and CRUNCHY with NO bald spots. I don’t know about you, but I like my katsu to be CRISPY. The Secret to Getting the Thickest Panko Crust But if you’re going to do things the hard way, why are you here reading an air fryer recipe? Right? Thin sliced chicken breast is the perfect size for this chicken katsu. However, I guess more “traditionally,” you would buy regular chicken breast, butterfly slice them thin yourself, and tenderize them. I like to buy thin sliced chicken breast at the market because it’s convenient. When I first found out, the first thing I thought was, “Wait… So schnitzel is just a German katsu?” Before your slice your chicken katsu, it basically looks like a schnitzel, right?Īll those years of singing about “schnitzel with noodles” and I never even bothered to learn what it was. I am embarrassed to say that I didn’t learn what a schnitzel was until after I graduated college. ![]() It seems like many cultures have a version of breaded, deep fried meat. You can also bread and deep fry shrimp in the same way, but for some reason we never call it a shrimp katsu. You can have katsu made from other meats as well! Have you heard of tonkatsu? That’s a katsu that is made from pork. ![]() In America, it’s most common to find katsu at teriyaki joints. You usually see chicken katsu sliced into strips and served with rice in a bento. The chicken is usually thinly sliced and tenderized before breading in Japanese breadcrumbs (panko) and frying. It’s just like deep frying, but without the mess! What is Chicken Katsu?Ĭhicken katsu is deep fried, panko crusted chicken breast. This air fryer katsu stays super moist on the inside and has a perfect, thick, crunchy crust. Get ready to pack your bento with this easy air fryer chicken katsu recipe! Chicken katsu can be baked, but doesn’t crisp up very well and can get dried out. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Top it off with mitsuba (Japanese wild parsley), and you will have a satisfying meal for the family. To enjoy Chicken Katsudon, serve the golden fried chicken cutlet with savory-sweet onions cooked in dashi and eggs over hot steamed rice in a bowl. The chicken will brown beautifully with a crispy char on the surface and tender inside.Īlternatively, you can prepare the chicken using the oven with my Baked Chicken Katsu (揚げないチキンカツ) recipe. It uses less oil and creates less mess on the kitchen counter. For this recipe, I apply the shallow frying technique instead of deep-frying to prepare the chicken katsu. When it comes to home cooking, I know most of you try to avoid deep frying as much as possible. Shallow Fry instead of Deep Fry the Chicken Katsu If you use chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breasts thin). My mom always makes Chicken Katsu with chicken tenders so that’s how I make it, but you can use chicken breasts or thighs. It’s a popular lunch dish in Japan and you can find it on the menu at every corner of shops, cafeterias, and restaurants. Chicken Katsudon is also a favorite, especially with the children. Because it is served in a donburi (rice bowl) style, katsudon makes a balanced meal that is fulfilling.Ī more typical Katsudon is served with Tonkatsu (deep-fried pork cutlet). I usually serve this dish with a bowl of miso soup and a small salad. Today’s recipe Chicken Katsudon (チキンカツ丼) might “look” time-consuming but it’s actually not. Served over a bowl of hot Japanese rice, it‘s a satisfying and delicious meal that your family will love. In this easy recipe, I use chicken tenders to make the crispy breaded katsu (cutlets), then quickly simmer them with eggs in a savory and sweet sauce. ![]() My Chicken Katsudon (Chicken Cutlet Rice Bowl) is a comforting lunch enjoyed by all ages in Japan.
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