Tori Katsu (Deep Fried Chicken Cutlets)Recipe – Japanese Special
Enjoying a katsu dish at home is simple and satisfying. While tonkatsu is the classic choice, you can also create a delicious katsu using skinless, boneless chicken breasts. The key to perfect tori katsu lies in the cutting technique. Since chicken breasts are often thicker at the top, it’s essential to make slanted cuts or slice at an angle across each half of the breast. This ensures uniform thickness, allowing the chicken to cook evenly. If this method seems cumbersome, another option is to use a rolling pin to achieve an even thickness. Personally, I prefer the slanted cutting technique over using a rolling pin, but both methods have their merits, depending on preference.
Next, let’s talk about the sauce. Whether it’s tonkatsu or tori katsu, both are traditionally served with a dark brown sauce. You can easily purchase this sauce from a store, with Bulldog Sauce being a popular choice. Alternatively, if you have Worcestershire sauce, tomato sauce, and soy sauce on hand, you can whip up a homemade version.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
Tori Katsu (Deep Fried Chicken Cutlets) Ingredients :
- 2 pairs of chicken breasts (about 500 grams)
- Oil for deep frying
- Marinade:
- Salt
- Pepper
- 1 tablespoon sake
- Breading:
- All-purpose flour
- 1 egg, lightly beaten
- Japanese panko breadcrumbs
- Dipping Sauce (combine the following):
- 6 tablespoons Worcestershire sauce
- 4 tablespoons tomato sauce
- 3 tablespoons soy sauce
How To Make Tori Katsu (Deep Fried Chicken Cutlets)
Cut each pair of chicken breasts into two pieces, resulting in 4 halves. Then slice each chicken breast half at a slanted angle into 3 pieces, ensuring uniform thickness across all pieces. This should yield 12 meat pieces.
Place the chicken breasts in a bowl, season with salt and pepper, and add the sake. Mix thoroughly and let the meat marinate for 10 minutes.
Set up three shallow bowls: fill the first with flour, the second with beaten egg, and the third with panko breadcrumbs.
Heat oil in a frying pan for deep frying. Test if the oil is hot enough by dropping a breadcrumb piece into it; it should sizzle immediately when ready. Coat each piece of chicken first in flour, then in egg, and finally in breadcrumbs. Deep fry until golden brown and crispy.
Remove the fried chicken pieces and drain excess oil on a wire rack or paper towel.
Serve hot with steamed white rice and the prepared dipping sauce.
