Chicken Katsu

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Chicken katsu is a Japanese delicacy. It tastes very similar to schnitzel, but the bread crumbs for chicken katsu, called panko, are much coarser than the ones for schnitzel. The first picture below shows chicken katsu using panko and the one underneath is chicken katsu using normal bread crumbs.

Chicken katsu with panko crumbs

Chicken katsu with normal bread crumbs

I like to add a bit of oyster sauce in my katsu to intensify the taste. Here is my recipe:

  • 2 chicken breasts or tighs pounded to 2-3 cm thickness
  • 1 egg
  • 1 tbs oyster sauce
  • Salt and pepper to taste
  • 3 tbs all purpose flour
  • Panko bread crumbs
  • Oil for frying
What to do
  1. Mix egg, salt, pepper and oyster sauce together.
  2. Coat the chicken breasts with flour.
  3. Dip the coated chicken breasts in the egg mixture.
  4. Coat the chicken breasts with panko bread crumbs
  5. Repeat step 3-4 one more time.
  6. Fry the chicken breasts until golden brown.
Serve with finely julienned cabbage, salads, mayonnaise and tonkatsu sauce. A bowl of miso soup would also be a great addition to this appetising dish.

Rezept auf Deustch

  • 2 Hähnchenbruste auf 3 cm durchklopfen
  • 1 Ei
  • 1 EL Austernsoße
  • Salz und Pfeffer
  • 3 EL Mehl
  • Panko Paniermehl
  • Öl zum fritieren
Mit gestifteltemWeißkohl, Salat, Mayonnaise und Tonkatsu Soße servieren.

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