Therefore, we butterfly the chicken breast by splitting it horizontally, stopping before you cut all the way through it, and opening it like a book.
The thickest part of a chicken breast can be close to 1 inch (2.5 cm) thick and it is very hard to cook through. 6 Important Tips for Making Chicken Katsu Tip #1: Butterfly the chicken Deep fry until golden brown and serve with tonkatsu sauce.Įven with deep frying, it’s really an easy 3-step process! For those who are looking for oven-baked method, please scroll down for the link.Coat the chicken with flour, egg, and panko.Butterfly chicken and season with salt and pepper.Tonkatsu sauce or katsu sauce ( homemade or store-bought)Īs you can see, most of the ingredients for chicken katsu are common ingredients and you can access them fairly easily wherever you are.My mom often made it with chicken tender when I was small and I did the same when my kids were younger. Chicken breast – You can also use chicken thighs or tenders, but the popular choice is boneless skinless chicken breast.How to Make Chicken Katsu Ingredients You’ll Need I’ve shared many katsu recipes on the blog which I think you’re going to enjoy. There are different versions of katsu depending on the type of meat you use. If you’re curious, katsu is basically a shortened form of katsuretsu (カツレツ), meaning “cutlet” in Japanese. With just a few simple ingredients from your pantry, chicken katsu is something you can accomplish even on a weeknight meal! It’s the chicken counterpart of Tonkatsu or pork cutlet. 6 Important Tips for Making Chicken KatsuĬhicken katsu (チキンカツ) is made of chicken breast fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown.
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