From 苺♡ストロベリー's kitchen in Japan. 
Amazingly Tender Chicken Katsu
Sorry for saying it's 'amazingly' tender ♡ But honestly, you'll be surprised this is chicken breast! Thank you so much to the 1,000 people who tried this recipe!!
About this recipe:
Chicken breast is affordable and budget-friendly, plus it's low in calories and is said to help with fatigue. But my husband definitely prefers thigh meat over breast! He says chicken breast is too dry, so I experimented with different prep methods to make it juicy, and this is the result.
Amazingly Tender Chicken Katsu
Sorry for saying it's 'amazingly' tender ♡ But honestly, you'll be surprised this is chicken breast! Thank you so much to the 1,000 people who tried this recipe!!
About this recipe:
Chicken breast is affordable and budget-friendly, plus it's low in calories and is said to help with fatigue. But my husband definitely prefers thigh meat over breast! He says chicken breast is too dry, so I experimented with different prep methods to make it juicy, and this is the result.
Open in Cookpad AppSteps
- 1
Remove the skin from the chicken and butterfly it. Cover with plastic wrap and pound with a rolling pin until the thickness is even all over (it will spread out like this).
- 2
Slice the chicken at an angle and place it in a plastic bag with the *vinegar and *sake. Marinate for about 15 minutes.
Mix the ☆coating ingredients together.
Prepare the panko breadcrumbs as well.
- 3
Dip the marinated chicken into the ☆coating, then coat thoroughly with panko breadcrumbs. Shallow-fry in a generous amount of oil or deep-fry until cooked through.
- 4
Since the chicken itself isn't seasoned with salt and pepper, the flavor is mild. Serve with your favorite thick or medium-thick sauce, or red miso sauce if you like.
- 5
After step 3, once the chicken has cooled, you can freeze it. Wrap in plastic wrap, place in a freezer bag, and store in the freezer. To reheat, put it straight into the toaster oven from frozen.
- 6
On February 25, 2014, I received my 100th user report ♡ On the same day, this recipe was featured in a magazine! Thank you for this special experience ♡
- 7
This prep method is very versatile, so I posted a separate recipe just for the prep steps: Recipe ID: 19585817.
- 8
Some people mentioned the coating came off, so I did some research. Make sure to coat the chicken well with the ☆mixture and cover it evenly with panko.
- 9
When breading, panko absorbs moisture and can get clumpy, so instead of pouring out a lot at once, add it to your plate a little at a time.
- 10
Of course, make sure the oil is at the right temperature before frying. Fry about 5 pieces at a time instead of all at once.
- 11
Don't touch the chicken while frying. Once one side is golden brown, flip it over. This applies to both shallow and deep frying—steps 8–11 are the same for both. Hope this helps!
- 12
Ichigo Kujira-san, sorry I published this while I was still writing your comment! Thank you for your wonderful feedback ♡ It looks delicious!
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