The Easiest Homemade Chicken Katsu

if you're looking for the easiest crispiest fried chicken of your entire life then you've come to the right place you heard okay so we're making chicken katsu chicken katsu katsu or katsu this is that one fried chicken that whenever you go to a Japanese restaurant you're like ma'am what is that what is that one Fried Chicken thing with the sauce oh yeah it's chicken katsu that's that's that's what you were thinking of prop probably this is basically the same thing as the pork version of it which it's a panko bread meat but it's chicken instead of pork to me it's reminiscent of a schnitzel but wispy crispy crispy you know the b-roll song is on Spotify and it's down in the description so all my social media follow me on Instagram roll that's enough down below so with all that said let's make this shall we I think this might be one of my first chicken breast recipes that I've ever uploaded I don't know how to feel about that but you're gonna start with four or however many you want plump skinless boneless chicken breasts now you see one of the issues with frying meat is that it's always unevenly shaped that means it's gonna cook at different degrees depending on how thick it is and then it's exactly why we're gonna put it between two sheets of plastic wrap apparently don't have a meat mallet I thought I did couldn't find it so I used a pot which works perfectly fine whatever you got and just pound out that thicker part so that it's completely even in thickness from edge to edge until it's about half of an inch or 12 millimeters thick by the way this is not an optional step if I read that somebody doesn't do this and it doesn't work out well there you go now once you've pounded out all your chicken breasts you're gonna get a breading station going fill one pie dish or rimmed container with two cups or 290 grams of all-purpose flour another one with three eggs plus two tablespoons or 30 milliliters of water whisk together obviously and then the last one with two cups or 210 grams of panko breadcrumbs the good stuff you know about this don't really need measurements it's just a matter of having enough to coat the chicken it's it's not that complicated this is one of those recipes that I think is perfect for people to learn portions visually Wow really good advice thank you to myself for that one now before we get started you need to season your chicken breasts now you can go ahead and just season it with salt and go right into making this recipe what I would recommend best is to season them with salt ahead of time and let them sit in the fridge overnight another way that I like to prepare these is I'll just rub them down with a light miso no salt or anything just a light miso and let them sit in the fridge like that overnight and then I'll bread them the next day obviously totally optional you can go and cook them now but they'll be the most flavorful that way all right let's run you through the spreading setup it's very very simple so first thing take one chicken breast and toss it in the flour make sure just to coat both sides completely and evenly shake off the excess flour then dredge it in the egg mixture and quick note to keep your hands from being super messy is use one hand for wet and one hand for dry super simple don't mix it both sides make sure that everything gets coated don't rub it too much just you know splash splash make sure there's no dry spots and then drop your chicken breast in the panko and cover it in the panko and press to get it to adhere to the chicken breast do that to both sides make sure it's totally coated and then place that on a small sheet of parchment paper and then just rinse and repeat keep doing that with every chicken breast and stack a layer of parchment paper in between each breast and stack them on top of each other don't stack chicken breast chicken breast make sure that there's parchment paper separating it first now if you want you can actually bread these ahead of time leave them in the fridge overnight if you want to cook them the next day or you can do it the same day you can use all these mixtures again within the next three days if you leave them in your fridge covered okay so we're gonna fry these the easy way first things first you need a 10-inch cast-iron skillet or some sort of 10-inch skillet pot whatever to that you're gonna add two cups or 473 milliliters of high heat frying oil go ahead and heat that all over moderately high heat I would say like in between medium medium high to be honest I usually don't tempt check for recipes like this where I'm shallow frying I just wait until I see the oil shimmering and it's nice and hot but you know if you want specificity then it would be 325 to 350 Fahrenheit or 160 to 175 degrees Celsius next just to get breaded chicken breast and drop it in that oil make sure to drop it facing away from you because if the oil splashes you want to splash away from you not onto your face fry for three to five minutes or until crispy golden brown if it's burning too quickly turn the heat down then flip it over and fry it for an additional three to five minutes or until an internal temperature of 165 degrees Fahrenheit is reached place the done chicken breasts on a wire rack set over a baking sheet and let it cool until it's not you know flamin hot and then just repeat with all your pieces of chicken that's that's literally it just make sure that your chickens being cooked all the way through it if you powdered it to the correct thickness you should have no issues okay so we got the chicken fried but we don't have the classic tonkatsu sauce let's make that it's very simple all you got to do is mix together three tablespoons our 42 grams of ketchup 1 tablespoon or 14 grams of Worcestershire sauce 1 tablespoon or 20 grams of oyster sauce 1 tablespoon or 20 grams of miso which that part is optional 1 TSP or 8 grams of honey mix that together and that well that's it I also made a nice spicy cabbage slaw to go with it really simple I just thinly sliced some cabbage and then I tossed it in some salt kind of bruised it and squeezed it to get a better texture then I added 1/2 a bunch of thinly sliced green onions some of that crispy chili garlic topping I don't know if you've ever had that before but it's a very good chili oil would work great here as well which I do have a rest before a link in the description and some lemon juice mix it up taste it in and just acid and salt levels if needed and that's it you have chicken katsu you can serve it with that spicy cabbage slaw and some rice and some of its sauce and you can make one of those cool sandwiches that's cut all even and lined up and stuff for the sandwich you just use some of that slaw some store-bought white bread because that's what they use for some reason some of the sauce some coupie Mayo top it cut it nice and evenly and well enjoy so life is good because we got our quiz b-boys but do you want to know what else is quiz pea b-roll [Music] alright guys and that is it so chicken katsu yeah it's fried chicken you know it's really tasty and it's crispy and it's you can't go wrong with that you just can't I'll be a complex Khan I decided last second literally like and by last second I mean last night filming this video throwing it together editing it as fast as physically possible bla bla bla bla so don't have to worry about it so I can get on the plane with peace of mind that there's a video for you to enjoy [Music] the hell is that that's somebody yelling on the road again it's very nice alright on that note I'm gonna go ahead and cut it off right there so if you enjoyed this video or you learned something leave a like subscribe and I will see you next time [Music]

Channel: Joshua Weissman

Views: 3,963,163

Rating: 4.9414291 out of 5

Keywords: chicken katsu, homemade katsu, katsu recipe, tonkatsu sauce, panko chicken, tonkatsu recipe, fried chicken recipe, japanese fried chicken, joshua weissman, youtube recipes, youtube cooking series, easy fried chicken, easy katsu recipe, sat bawl pro, josh weissman, chicken, katsu, homemade chicken katsu, how to make chicken katsu, cooking, food, asian food, best chicken katsu recipe, japanese chicken, japanese food recipes, japanese food

Id: D6diqH8RF4U

Length: 6min 47sec (407 seconds)

Published: Fri Nov 01 2019

Reddit Comments

[u/I_Say_Awesome_Sauce]

Feel like I've burnt out on this guy's and Adam Ragusea's videos. I don't know what it is but it seems like every video is the same and have become boring and predictable

[u/Richiematt262]

Christ he's annoying isn't he

[u/pembokat]

wtf everyone and their grandma does chicken katsu that way. there are no other more complicated recipe to make katsu.

[u/torokunai]

when I was working in Tokyo a nearby bentobox lunch shop had these, with cheese inside.

f---ing amazing.

[u/looking2tryCD]

I've been seeing a large number of this guys videos lately here on reddit which considering he is not a huge creator it makes me wonder how much he is paying for the exposure.

[u/KelcyHammer]

Clean edit no bull shit and I'#ll definitely try that salad idea next time I make katsu.

[u/guynamednate]

How did I never think of the Chicken Katsu Samwich? Gonna have to try it.

[u/adviceKiwi]

yum

[u/OdBx]

Hearing Americans say "Worcestershire sauce" is always a delight.

wercheshter sauce