2016 Recipe No. 40
Chicken katsu is pretty much my go to dish at any Hawaiian restaurant. I’ll venture into other dishes but I always come back home. My lightly fried, breaded, crispy home.
I made some the other night and that was surprisingly simple and easy- with a big lightly fried, breaded, crispy payoff.
Thing I Learned #1 – As its name implies, chicken cats is seemingly meant to be married to tonkatsu sauce, a Japanese worchestershire originally made using pureed fruit.
For how good katsu is, this recipe is surprisingly simple. Slice and hammer flat a few pieces of chicken breasts. Season simply with salt, pepper, and paprika. Let this rest for thirty minutes.
Here’s a couple of things to do while it rests: Make tonkatsu sauce. Just mix soy sauce, worchestershire, ketchup, paprika, and garlic powder, then stir it up. Also, prep your work station. In three separate bowls and plates, beat the egg, lay out flour, and lay out panko crumbs.
Start heating up enough oil in a saucepan to submerge your chicken.
When the chicken is ready, coat it in flour. Then coat it in the egg wash. Then the panko crumbs. Repeat!
Now cook the chicken in the oil, about 5 minutes on each side. Let it rest before you start cutting it up!
For the chicken katsu
4-5 cups of vegetable oil
4 flat pieces of chicken breast
2 cups of flour
2 cups of panko bread crumbs
2 tablespoons of salt
2 tablespoons of cracked black pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
For the tonkatsu sauce
1/4 cup of soy sauce
1/4 cup of worchestershire sauce
1/4 cup of ketchup
1 teaspoon of paprika
Thing I Learned #2 – Chicken katsu is somewhat of a Hawaiian remix of tonkatsu, a breaded and fried Japanese panko fillet which is often paired with curry.
- Hammer chicken breasts flat, you may need to cut them half as thin if they are fairly thick pieces
- Rub paprika, salt, pepper, and garlic powder into the chicken breasts
- Let rest for about 30 minutes
- Meanwhile, make the tonkatsu sauce by combining the soy sauce, worchestershire, ketchup, and paprika
- Heat up oil (enough to submerge chicken) in a saucepan
- Coat each breast in flour
- Beat eggs, and coat each breast in egg wash
- Coat the breasts in panko crumbs
- Repeat- flour, egg wash, panko crumbs
- Let rest about five minutes
- Fry in oil for about 8-10 minutes, until breading is golden brown
- Slice into pieces and plate
Thing I Learned #3 – Breaded chicken has a tendency to rise upon frying, so for a perfectly flat cats fillet, don’t be afraid to hammer it flatter than you might thing you’d need to.
Serving This Sucker
Before plating, I like to slice the katsu up into pieces, as I typically find it. I plated this on top of an extremely simple salad of cut butter lettuce, pepper, and rice vinegar.
In The Future
I hope to do this again! Such a simple recipe for a nice big tremendous payoff. Katsu curry would be a good step forward, also with a classic Hawaiian side of macaroni salad.