For a simple week day meal, Chicken katsu is a filling entree featuring seasoned , breaded chicken breasts. They are nice and juicy on the inside, and crisp on the outside because of the panko crumbs coating.
Chicken katsu is one of our favorite go-to meals during the week as it is not too involved and complicated for my life as a mom of two young girls. I always stock our freezer with chicken breasts because they are so versatile that you can do a lot of things with them, but chicken katsu is one of my favorite ways to use them up.
Chicken katsu elevates the regular breaded chicken breasts because of the panko crumbs coating. A Japanese style bread crumbs, panko is light, airy and coarse, giving the fried chicken a deep and intense crunch. And did I mention that the chicken are deep fried, so can you just imagine how delightful is that? I can’t only be the one who loves things deep fried.
To start, you need to cut the chicken breasts thinly in a slight diagonal angle so that you get a wide surface for each slice. One trick is to cut the chicken as they are about to thaw from being frozen, when they are not yet completely soft and thawed, but still hard and sturdy that you can slice through them with the knife. You can yield about 3-4 slices from each chicken breast.
When deep frying, you need to make sure that the oil is at the proper temperature. If you put the chicken in too early, the oil will seep through the coating, then to the chicken, making your masterpiece soggy. But if it you put the chicken when the oil is at 350 to 375 F, the outer exterior will have a chance to crisp up, creating a barrier to keep the oil from seeping thru the meat. The interior will be soft and juicy and the exterior crispy.
These chicken are best served with the sweet soy dipping sauce. It gives just the right touch of tang, sweetness and saltiness to complement the crispy chicken katsu.
And that’s it. Serve this hot on a week night and call it a lovely day, and why not ? You just had deep fried chicken for dinner!
And to quote Mr. Bobby Flay, ” There’s nothing wrong with deep frying, nothing. As long as you do it right.”