Chicken Katsu チキンカツ

Method12 steps · about 45 min

1. 1

   Step 1: Trim the breast and slice it horizontally into two cutlets, each half the original thickness.

   Uses 1 Chicken breast

2. 2

   Step 2: Place the chicken in a zip lock bag. Add 2 tbs shio koji and ½ tsp garlic powder. *1

   Uses Two trimmed thinner chicken-breast cutlets · 2 tbsp Shio Koji · 1/2 tsp garlic powder

3. 3

   Step 3: Zip up the bag and massage the koji and garlic powder well into the chicken.

   Uses Chicken cutlets with shio-koji and garlic marinade

4. 4

   Step 4: Refrigerate the chicken for 30 minutes to let it marinate.

   Marinate chicken · 30 minUses Bagged coated chicken cutlets

5. 5

   Step 5: Wipe excess shio-koji and garlic marinade off the cutlets. Discard the used marinade.

   Uses Chicken cutlets after thirty-minute refrigerator marinade

6. 6

   Step 6: Make the batter. Crack the egg (1), and add water (1/4 cup) and mayonnaise (1 tbsp) into a medium sized mixing bowl. Combine them well. Add the flour (4 tbsp) and mix them all together.

   Uses 1 large egg (weigh about 50 g) · 1/4 cup water · 1 tbsp mayonnaise · 4 tbsp plain flour

7. 7

   Step 7: Dip the chicken breast to coat it with batter, then cover it thoroughly in panko crumbs.

   Uses Marinated cutlets with excess marinade removed · Mixed egg-water-mayonnaise-flour batter · 2 cups Panko crumb

8. 8

   Step 8: Heat the seven hundred fifty millilitres suitable deep-frying oil in a sufficiently deep pan, never more than one-third full, or use the fryer’s fill line. Use a frying thermometer to monitor the oil and the source breadcrumb test as a frying cue: a small crumb should sink partway and return with bubbles.

   Uses 750 ml oil (for deep frying )

9. 9

   Step 9: Fry for about two minutes on the first side, carefully turn and fry for about two minutes on the other side. Restart the two-minute timer after turning; continue as needed for the actual thickness.

   Fry one side of chicken katsu; restart after turning · 2 minUses Battered panko-coated chicken cutlets · Heated deep-frying oil

10. 10

    Step 10: Check that the chicken centres reach at least 74°C (165°F). Chopstick vibration alone is not a cooking check. Lift fully cooked cutlets out and drain on a rack or paper towel.

    Uses Cutlets frying on both sides

11. 11

    Step 11: Cut the chicken into 2 cm wide pieces (if you are going to eat with chopsticks) *2

    Uses Fully cooked drained chicken katsu

12. 12

    Step 12: Serve with green salad leaves (2 cups) and a sliced lemon

    Uses Sliced cooked chicken katsu · 2 cups green salad leaves (to serve) · 1/4 lemon sliced (to serve)