EASY Chicken Katsu
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- Опубліковано 20 вер 2024
- Whether you use chicken breasts or chicken thighs, this easy Chicken Katsu recipe (チキンカツ) makes for a flavorful Japanese chicken cutlet that’s crispy on the outside and juicy on the inside. Chicken Katsu is also perfect for making Katsu Curry and Katsu Sandwiches, so check out the links below for my Japanese curry and sandwich recipes. #katsu #friedchicken
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INGREDIENTS (makes 4 servings)
700 grams chicken (2 boneless skinless breasts or 4 large thighs)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon onion powder (optional)
1/4 cup all-purpose flour
1 large egg
75 grams panko (1 1/4 cups)
vegetable oil (for frying)
For serving
400 grams cabbage (about 8 leaves)
Tonkatsu sauce
Japanese hot mustard
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The the leftovers to make Chicken Katsu Don: ua-cam.com/video/kThq7wjG1Kw/v-deo.html or Katsu Curry: ua-cam.com/video/VEwk6tCGbnA/v-deo.html
I’ve tried multiple different recipes from different youtubers and different websites but non trumped yours. Somehow the least complex recipe was the most accurate chicken katsu to the ones I had in Japan. Great work!
I'm glad to hear you enjoyed it! Japanese food is often made out to be complicated, but it's actually very simple. The important part is the quality of the ingredients as well as the preparation technique. 😉
This is one of the most cinematographically pleasing cooking videos I've seen.
Wow thank you for noticing! 😄
I never seen someone so enthusiastic in a cooking video. This actually makes me wanna cook
😆Thanks! Food is one of those things I can't help but get excited about.
Seems disingenuous. I had the complete opposite reaction
I always love using the chicken thighs. Exactly as he said, its juicier and harder to overcook. SO MUCH FLAVOR.
😃
Great explanation. Used thighs. Only had egg whites but the flour and Panko flakes stuck to the chicken and had the perfect level of crispy crust. Keeping this in my list on how to make chicken katsu. Thanks.
I'm happy to hear you enjoyed it. Thanks for reporting back!
I actually made this last night because it looked so good and it was a hit with all of my family. my extremely picky brother went for seconds (one of the first times that has happed) and my dad wrote it down in his special recipe book. I loved it the most though. I accidentally used garlic powder instead of onion powder and it was wonderful, "there are no accidents" - Master Oogway. Thank you so much please keep cranking out these videos they make my life easier and my parents think I'm a good cook. And may I please request and video on a sort of hibachi-style chicken fried rice.
Thank you.
Hi Daniel, I'm glad to hear you and your family enjoyed this, thanks for sharing! Garlic powder is a great call, and I'm with Master Oogway😉 As for a "hibachi-style" chicken fried rice, I had to google it because here in Japan, hibachi is an open charcoal grill and I was trying to figure out how you make rice on that 🤣 I've never had it before, but chicken fried rice is a great call, so I'll put it on the list. Fair warning: I've posted 3 fried rice recipes so far this year, so it may be little while before I do it.
@@NoRecipes oh I thought habachi was like those steak houses where they cook in front of you. or maybe that's hibachi. that's fine I saw those at they look really good ill try those out instead.
Apparently in the US, the term "hibachi" is used to refer to those steel griddles at steak houses, but in Japan we call those teppan, and the style of cooking is teppanyaki. Hibachi is a small ceramic open topped charcoal grill. I guess is an example of lost in translation.
@@NoRecipes I've heard that before. thank you for letting me know. now I can correct my friends.
Wow I was watching your video then suddenly remembered you about 4 or 5 years I used to see your posts on Facebook at that time you didn't have videos. I'm glad you're having your own channel.
Welcome back 😉
Love that u include frying time and know-how about it. Thank u so much. Currently on a journey to find good katsu recipe
You're welcome, frying times will vary depending on the size of the chicken you use and your frying setup, but hopefully they'll give you a rough idea.
I’ve seen you on tv😍,and will surely be making your dishes.
Hi Jaki, thanks for watching Bento Expo. Hope you enjoy my recipes here!
Just made this for my fam🙏🏾 Katsu and Golden curry🤤
Glad you enjoyed it!👍🏽
Just tried this today. I have to admit, it's the best Katsu chicken I've made. Thank you, thank you. My daughter loves it too.
Hi Ike Man, I'm glad to hear you and your family enjoyed this! Thanks for taking the time to let me know!
Oh boy! I thought Tonkatsu was my new favourite food from my trip to Japan but this could be a contender Marc! Looks delicious.
They served the finely shredded cabbage with a delicious sesame dressing. Do you have a video recipe for the sesame dressing? Google has been a little disappointing…Lol.
Take care,
Annette 🌺
Hi Annette, I'm glad you were able to find the video, sorry for the slow response!
Just tried this exact recipe and method for this first time. Practically perfect in every way. Thank you !
You're welcome Jerry, I'm glad to hear you enjoyed it!
I dread cooking because I’m so bad at it. I’m looking forward to trying this out because it looks simple and delicious. I’m curious to know how you’d cook these recipes in an air fryer. You’re so positive and fun!
Hi Anna for people that want to put an effort behind it, I don't think there are any "bad cooks" just cooks with more experience than others. It's my hope by sharing these videos that I can help shorten the learning curve for people who are interested in learning. As for an air fryer, I'm not a huge fan. Basically an air fryer is a small convection over than works by circulating hot air around the food. They don't break the laws of physics, and air will never be as good as oil at transferring heat to food. That being said, they do work okay when reheating foods that have already been fried once (like frozen food), and they also work okay for foods that have been saturated in oil as the air heats the oil, which cooks the food. Since this is coated in breading, you can drizzle the breaded cutlets with about a tablespoon of oil each, and then air fry them, which should get you some decent browning and crisping. Just keep in mind that it's not going to be as uniform as deep frying. I hope that helps!
I like the how the word katsu sounds.
Thank you for your recipe. My kids loved it! Most requested Chicken Katsu 🥰
You're welcome! I'm glad to hear your family enjoyed it 😄
Yum. Katsu sandwich and katsu curry is how I like them!
Those are both great ways to enjoy Chicken Katsu!
Great recipe. Tried it today. Low effort with delicious results. Thank you
I'm happy to hear you enjoyed it! Thanks for dropping by to let me know😄
What a presentation!!!! You are amazing! Mahalo from Kaua’i Hawai’i!! Gonna make this soon!
Thanks for the kind words Richie! You live in one of the most beautiful areas in the world😃 I hope you enjoy this!
Ohh. That's what butterflying is.
😀🦋
Just finished making this! 10/10 !!
I'm so glad to hear you enjoyed it Shubby! Thanks for taking the time to let me know!
i just stumbled your video and your explanation in regards switching hand for panko was brilliant!i love katsu so badly and i just hate stickiness around my fingers. Why I didn't think that earlier 😂😂😂😂 great explanation and massive thank you! Subscribed!
My goal is to make people better cooks, so I try and convey cooking techniques that make cooking more efficient or the food taste better. I'm happy to hear when these tips are helpful! Welcome to the channel!
I love your enthusiasm sir
Thank you
Thanks for the recipe! I had to substitute the white pepper for regular black pepper and it came up delicious!
You're welcome! I'm glad to hear you enjoyed this!
Drooling......omg I wish I could eat the screen..I gotta make this tonight..😲🍗😉
Thanks! I hope you enjoyed it!
great recipe...
Thanks!
This actually put a smile on my face and made my happy. I’m subscribing for more of these delicious videos.
I'm happy to hear it was able to brighten you day 😄 Welcome to the channel!
Thank you for the advice on switching hands 😂 I usually end up with messy hands.
You're welcome Julia!
I like your smile when cooking, fantastic
Thanks Olan😀
Panko is so much better than normal breading!
If using breast I would recommend a brine. Makes it even more delicious and juicy!
Hi Gyrosmann, I usually recommend brining chicken breast, but for this recipe I would advise against it. The biggest issue is that the contracting proteins will force some of the added water out of the chicken as it fries making it splatter a lot more, and the secondary issue is that the brine will continue to leak out after you pull it out of the oil rendering the panko soggy pretty quickly.
I really love this recipe when i was in japan plus ramen 🤤
Thanks!
おつかれさまでした • ありがとうございました!!!
Dear Mark, when I was in Japan , I had great time in COCO Curry House and my favorite was "Seafood Curry", would you mind to try it (if you haven't yet) and cook for us? I don't want to be eyesore but it was really delicious. I want everyone try it. Waiting for next video!!!
Thanks Mikail. To be honest I've never been to CoCo Ichibanya. I'm trying to avoid eating out now due to the Coronavirus, but I'll put it on the list of things to try once things settle down a bit more.
I'll second the 'Seafood Curry' request.
Very nice... always succesd your content
Thanks!
Oh my gosh! It's 2:30 in the morning and after watching this I'll never get to sleep! I'm not hungry, but I'm *starving* for that chicken! You know, your eggs look so much better than the eggs here in the US. Much deeper color yolk. I can only imagine they taste better also! TFS! Stay safe. 🌈🌈🌈
Hi Patricia, I hope you were able to get some sleep! Regarding the eggs, there are some brands in the US that have a pretty decent yolk color if you look around. Here's the brand I usually get: scontent-nrt1-1.xx.fbcdn.net/v/t1.0-9/44870766_2321606104536151_7460845895278395392_n.jpg If you can't find that, England's Best has a relatively dark color too. The color is a result of the hens being fed things with a ton of Beta Carotene (like chili peppers). It actually don't make a noticeable change in the taste (if you blind test), but the color does make it look more appetizing, and this in turn makes you think it tastes better when you try eating 2 different color eggs cooked the same way while looking at them.
Excellent video. Thank you.
You're welcome!
This looks so good, I’m so ready to make this 🏃
Thanks! I hope you enjoy it!
Perfect!!! Thank you.
You're welcome!
Fabulous indeed !
Thank you!
Just now saw u cooking in NNK japan. I was telling abt u to my hubby. He watches NNK. Tried ur tebasaki chicken.. was yumm.. but I dont use sake.. as it has alcohol
Hi Suhaina, unfortunately sake is one of the main ingredients in Japanese food (along with soy sauce, miso, and dashi). In most situations the alcohol will burn off (it has a lower boiling point than water). If you are able to use soy sauce and miso, then sake should be okay as both of those ingredients contain alcohol as well (naturally produced during fermentation).
@@NoRecipes ok chef got it
I'm drooling!!!
😆👍🏽
I like eat Japanese food おいしい👍🏻. I’m from Cambodia 🇰🇭
😄 I hope you enjoy this!
Thank you for the fabulous recipe! Wonder if I can freeze the chicken katsu after frying ?
You're welcome! You can certainly freeze it, but I would not recommend it. Chicken breast is easily dried out and the the act of freezing and reheating it will not only create drip loss, reheating will render it even drier by the time you get the panko crisp.
going to store tomorrow to get all these ingredients. something to look forward to........
Hope you enjoy it Gary!
Man this makes me miss New Astoria coffee shop in Senrichuo so much! Please please post a recipe [or point to me one you have already] for shokupan then I will make a wicked cutlet sandwich .
Unfortunately I don't have a shokupan recipe. I'm working on it, but I'm not much of a baker, so it's slow going😆
Great video, you got my thumbs up buddy. :)
Thanks John!
Thank you for share it
You're welcome!
Awesome video!
Thank you!
Can I use an air fryer? Is the moisture of the chicken bad for the fryer?
You could, but it will not get as crispy as deep frying. If you use an air fryer make sure you spray the breaded chicken with a generous amount of oil.
Making this for dinner tonight 🤪
I hope you enjoy it!
I did! It was delicious, thank you so much!!
quick and simple, just how i like it THANKS :D
You're welcome!
ok but that egg he cracked was so clean lmao
😆🍳
For us vegans, could you try this with tofu?? Thanks.
Hi Greg, you could, but fresh tofu won't have a very meaty texture. Freeze dried tofu, seitan are all better alternatives in terms of texture. You could also try doing this with large mushrooms.
@@NoRecipes Thanks for the suggestions. Yes, I've tried freezing a pack of tofu, then thawing it and then freezing it once more, then thawing it then cooking. Really meaty texture, and it's way simpler than what I've typed out here. Thank you! I use to live in Ibaraki - ken, for 2 years, so it's really fun to see your videos. Thanks.
Hope you've checked back in, Greg. Marc's made some wonderful vegan recipes in the last 2 years!☺
Does it matter what kind of panko? I usually use kikkoman panko but it can be pricey. They sell a big bag for $6 at my local smart & final which is much more cheaper than buy a box. Any recommendations?
Hi Eviee, I make my own panko from sandwich bread as I like big crumbs, but use whatever you can get.
Can’t find the thermometer. It’s not in your Amazon shop
Hi StetS O, unfortunately Amazon doesn't carry the thermometer, you have to buy it directly from the maker I have a link in the description, but here it is: www.thermoworks.com?tw=NORECIPES
This looks very yummy and my daughter would love it ... BUT dad does **not** fry! :-) I don't mind a light use of oil, stir frying. But if I need to add a cup of oil, I'm out! ;-) hahaha Could you provide alternative methods of "deep" frying? Thanks!!!!
None of the methods will produce the same result, but there are a couple options. The first is to shallow fry like a schnitzel. You'll need to use something to beat the chicken relatively flat (less then 1/4-inch thick). Then you can add about 1/8-inch of oil to a pan and shallow fry it. The chicken won't turn out as juicy, and it won't brown as evenly with this method. I know it may sound counterintuitive, but the other drawback is that the breading will absorb more oil because the temperature of the part that's not submerged in oil will be much lower than the temperature needed to vaporize water (it's the water vapor escaping that prevents oil from soaking into the food). The other option is to bake it, but you'll need to douse the breaded chicken in oil in order to get it to brown relatively evenly and crisp.
I can’t get white pepper what can I sub for it?
Black pepper will work fine, but it will leave black specks in the breading.
Gorgeous!
Thanks Dada!
what's the name of the instrumental/songs used?
I used music from Soundstripe for this, I've added links in the description. If you want the name of a specific song, send me the time the song appears and I'll look it up for you.
To be honest I like to double dip my cutlet in egg and panko but that just me :-D
Gotta try this!
You just double the whole process, while dipping in flour only at first?
bro i m so mad,i went to a japanese restaurant with my boyfriend,run my japanese guys and ordered this and got some raw chicken i m so mad but ty for the recipe,i m going to make it home
Sorry to hear you had a bad restaurant experience, did you send it back? If you don't already have one, I'd recommend picking up an instant read thermometer so you can check the internal temperature of the chicken. This is the most reliable way to see if your chicken is done without overcooking it.
I have a question
Can I fry the chicken like fried chicken I mean at first fry it like light fry then deep fry so that it will be more crunchy.....???
Hi Ruhana, because the panko is aerated (bread has lots of tiny air bubbles), it is not necessary to double fry like with fried chicken or French fries. It should turn out just as crisp with a single fry. This is one of the benefits of breading food with panko.
@@NoRecipes oh thanks for the info btw I've another question can I use onion juice or normal onion instead of onion powder?
@@user-mz6wg7hb4b You can marinate the chicken in onion juice for 30 minutes to add the flavor, but be sure to wipe it off with paper towels before seasoning and breading it.
@@NoRecipesThanks once again for the info
Would it be just as tasty if I cooked chicken in the air fryer instead?
Hi Chantelle, air fryers work by circulating hot air around food (like an oven, but the air circulation is better). Air is not as good at transferring heat as oil is, so it's never going to end up quite as brown and crispy as if you were to deep fry it. One way around this is to spray oil all over the breaded cutlets before you add them to the air fryer, but at that point you may as well just deep fry it.
Can this be done in the air fryer also?
You'll need to spray both sides of the Katsu with oil before you put it in the air fryer and it won't get quite as crispy as deep frying it, but it should work in an air fryer.
Toss your panko bread crumbs with oil before using to coat the chicken. I do that when I use the air fryer or even the oven. I sometimes toast the panko before use as well.
I love those pans. Where can I get those?
If you're referring to the pot I fry the katsu in, it's a Vermicular (Japanese brand of dutch ovens). I'm not sure if you're available outside of Japan, but I love them because they have a precise lid that creates a great seal for when you're braising things and don't want a lot of evaporation.
@@NoRecipes I'm sorry I was referring to the pans you used to apply the flour, egg, and panko crumbs. The size is perfect. I think I may have found something here on Amazon but I was curious of what you use. Thanks!
@@thefuminator Oh I see! They're just generic stainless trays I picked up at a restaurant supply store in Kappabashi (a kitchen supply district of Tokyo).
is there an alternative i could use for panko? i cant get my hands on panko at the moment
Hi Yuri, you can make your own, but cutting off the crusts from sandwich bread and tearing it into small pieces.
My daughter asked me to make this so I’m doing my research.
Lucky daughter! I hope you both enjoy it😀
I tried this recipe but I can’t seem to get the crust to stick to the chicken breast when I slice it. Any suggestions anyone?
Hi Dylan, there are a couple of possibilities here. The first to consider is that bread crumbs and chicken are two totally different substances and they're never going to stick together perfectly. That being said, you should be able to slice it like in the photos without having all of the crust fall off. The most likely issue is that the layer of flour you had on the chicken was either too thin or it was too thick. Too thin and the panko won't stick to the chicken to begin with (you'll see this before you even fry it), too thick and the flour layer will create a crust that flakes away from he chicken in thick pieces. Ideally the chicken should look like it was hit with a light frost, not a heavy snow. The another possibility is that the chicken was cooked for too long. As chicken cooks it will release moisture and it will shrink. But at some point the crust will have set already and it will not shrink. If you keep frying it, the chicken will shrivel up in the shell of breadcrumbs, causing it to pull away form the crust. I hope that helps!
@@NoRecipes thank you very much, I will try the suggestions you made and see the results!
Traduzir para o português
I wonder if we can throw this bad boy into a tortilla and call it a taco with some sauce and slaw on top??
That's a great idea Abel! Lots of possibilities on the sauce too!
somebody watching from italy? 😅
I wanted to see how you’d make the sauce but all you did was make the Schnitty 😏
Hi Netohc, the sauce is covered in other videos like this one: ua-cam.com/video/tgn5UhxxFb0/v-deo.html
I think I know what's going on here... Someone told me a few weeks ago that in the UK, people mistakenly refer to Japanese-style curry as katsu. Katsu = cutlet (i.e. the breaded piece of meat shown in this recipe) and it's normally served with a fruit-based sauce called Tonkatsu sauce. If you want the curry sauce you need to search for "katsu curry". Here's my recipe: ua-cam.com/video/VEwk6tCGbnA/v-deo.html
That chicken looked pink
You really don't want to go by color with chicken as different cuts, can look deceptively pink. I always cook chicken breast to an internal temperature of 155 F and thigh meat to 160 F. The meat will continue to cook after you remove it from the oil and it should end up reaching 160 F for the breast and 165 F for the thigh. Digital thermometers are cheap and compact and are the safest way to tell when the chicken is done.
how to make the sauce
I have a recipe for preparing the sauce in my Katsu sandwich recipe: norecipes.com/katsu-sandwich-recipe/
Here we go again , lol don't do this to me
😆 that's what I'm here for.
so many dishes being used, that's a lot of unnecessary cleaning...
Hi dport, if I weren't showing this for a video I would use far less dishes, but for the sake of clarity of the steps in the video and for the realities of shooting the video by myself, it's just not practical to optimize for the amount of dishes I use. You're of course welcome optimize for this when you make it since presumably you won't be trying to shoot a UA-cam video 😆
He don't use that many dishes everyday it's just for the sake of the video lol
Pink chicken is a no no.
I'm assuming you're referring to the thigh meat, which is always going to look more pink than breast meat.
your trays look like youre in a hospital
😆 these came from a restaurant supply shop so they're meant for food. I tend to value function over form when it comes to kitchenware.
wheres the fucking rice?
I think you're confusing this dish with katsudon, which is served over rice. ua-cam.com/video/kThq7wjG1Kw/v-deo.html