Crazy for Katsu
If I was to tally all the money I have spent on food in the last four years, a substantial portion would have been spent on my dearest fried chicken. I do not regret a single cent I have spent on this glorious food, but it was wise to learn how to make it myself. This recipe is not strict on the quantities, by rather serves as inspiration and a method. Add whatever veggies you like, and same goes for sauces (Japanese mayo is particularly good).
Serves 4
Rice (I use ½ cup sushi rice per person)
2 large chicken breasts
Flour (around ½ cup)
1 egg, whisked
Panko crumbs (around 1 1/3 cup)
Salt
Oil
½ cup Katsu sauce
Any fresh veggies you like – cucumber, carrot, coleslaw or edamame beans work well
Japanese mayo (optional)
1) Cook rice.
2) Prep the chicken. Use your knife to slice along the chicken horizontally. You should get 3 flat pieces of chicken from each breast. They don’t need to be all the same – they just need to be thin and flat. Aim for around 1cm in thickness.
3) In one bowl place flour, in another whisked egg, and in another breadcrumbs.
4) Add a generous pinch of salt to the bowl of panko and mix to combine.
5) Take a piece of chicken and coat in the flour, dusting off the excess. Then dip in the egg, then the panko, making sure the crumbs evenly cover all sides of the chicken breast. Set aside and repeat with the rest.
6) In a large pan, cover the bottom with oil. Heat over medium heat. The chicken should immediately sizzle when you add it to the pan. If it doesn’t, your oil isn’t hot enough yet.
7) Add the chicken to the pan and cook until golden on each side and white in the middle. This should take around 2-4 minutes on each side, depending on the thickness of the chicken. If the chicken is white in the middle with clear juices, it is cooked.
8) Place the chicken on a paper towel lined plate. Discard the oil.
9) Slice the into thin strips. Return the chicken to the pan with the katsu sauce, and quickly stir and cook until the chicken is evenly coated.
10) Serve the fried chicken with rice and fresh veggies.
Best katsu in Dunedin
- Jistu: 10/10: In first place undoubtedly is Jitsu’s spicy chicken katsu on rice. This has to be my most purchased meal in the last four years. Huge portion, juicy chicken, spicy sauce, and miso soup to start.
- Jizo: 8/10: Normally I would choose Jizo over Jitsu, but when it comes to katsu, it isn’t quite as good.
- Harry’s Kitchen: 6.5/10: The person I went with was obsessed with this place, so it needed a mention. It wasn’t my cup of tea, but if you want a big feed, this is the place to go.