Chicken Katsu チキンカツ
NOVEMBER 6, 2012
When you become parents of school-age children, your after school hours become pretty chaotic. My children have piano lesson, swim lesson, ballet lesson…and homework that is due next day. On many days, it’s only one hour left before dinner time and I still haven’t planned what to cook.
To avoid hearing “I’m hungry” for the next 2 hours, I have a few go to recipes that are perfect for these occasions. These dishes typically utilize the (Japanese) ingredients I always keep in my kitchen. Chicken Katsu is one of those easy recipes.
Even though the main ingredient is just chicken breast, when it’s breaded with flour, egg, and panko and deep fried, the chicken transform into crispy and juicy satisfying meal. Chicken Katsu is very similar to chicken cutlet but for Japanese style cutlet, we enjoy it with So-su (ソース; “Sauce”).
When we say So-su or “sauce” in Japan, it refers to a thicker version of Worcestershire sauce slowly cooked with vegetables and fruits. You might have tried some variations of this Japanese “sauce” when you eat Okonomiyaki, Yakisoba, Tonkatsu, Korokke, and other dishes in restaurants. It’s not very common to make “sauce” from scratch at home in Japan since it requires many hours of cooking fruits and vegetables, so most people prefers to buy it from store instead. However, for readers who have no access to Tonkatsu Sauce, I tried my best to make something similar.
Although deep fried food may be considered heavy or oily sometimes, if you fry it right the food tastes light and not too oily. It takes practice to become comfortable with deep frying, but it’s a good skill to have for broadening your cooking options.
If you have leftover (or cook extra), don’t forget to make sandwiches with Chicken Katsu (so good!!). Also try my Chicken Katsu Don which has been popular and one of the frequently cooked dish by readers. Enjoy!