Brad's chicken katsu. This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Chicken katsu, also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs which is also popular in Australia, Hawaii, London, California, and other areas of the world.

These sandwiches combine the shattering panko crispiness of katsu-style cutlets and the fiery heat found in Nashville-style hot chicken with some cooling shredded lettuce to put out the fire. Katsu - Chicken Katsu, Tonkatsu (pork), and Gyukatsu(beef) all work for this recipe If you are using leftover chicken katsu, you can skip ahead a few steps, but Katsudon turns out best if you fry the. Chicken katsu is a twist on the classic Japanese dish, which is traditionally made with pork. Now, you should boil Brad's chicken katsu using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Brad's chicken katsu

You need of For the tonkatsu sauce.
It's 1/2 cup of ketchup.
It's 2 tbs of low sodium soy sauce.
You need 1 tbs of brown sugar.
Prepare 1 tbs of mirin.
Prepare 1 1/2 tsp of worchestershire sauce.
You need 1/2 tsp of ground ginger.
It's 1/2 tsp of ground mustard.
It's 1 clove of minced garlic.
You need of For the chicken.
You need 2 lbs of chicken breast, sliced into 1/2 " strips.
Prepare of Prepared tempura batter.

These crispy, crunchy chicken cutlets are topped with a sweet-salty tonkatsu sauce that's simply irresistible. Chicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the sweet and savory tonkatsu sauce, finely shredded cabbage and cucumbers. You can eat it either with steamed. Make this Japanese-inspired dish of crunchy chicken and a rich, warmly spiced sauce.

Brad's chicken katsu instructions

Slice chicken and put on a plate. Sprinkle with kosher salt and set aside..
Mix all of the ingredients for the sauce. Mix well and refrigerate until use..
Mix tempura batter. If you choose to use a boxed tempura follow recipe on box. Or make your own by mixing 1 cup rice flour w/ 2/3 cup ice water..
Heat deep fryer to 360 degrees..
Dip chicken in batter to coat well. Let excess drip off. Hold end of strip in hot oil for a few seconds then slowly lower into oil. This should keep the batter from sticking to the frying basket. Fry about 8 strips at a time. Fry for about 4 minutes. Drain on paper towels..
Serve chicken with the sauce on the side. Enjoy..

Our katsu and curry sauce both freeze well. Freeze the katsu between sheets of baking parchment to stop it. Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs. This recipe yields very Chicken katsu is served with a tonkatsu or katsu sauce. This recipe is better than Japanese takeout!