Are you the one who always craves fried foods and snacks at night? Do you love to indulge in the scrumptiousness of crusty appetizers that are juicy and tender inside? How about making chicken katsu and storing it well so you can have it anytime you yearn? Indeed, chicken katsu is a dish you can have for breakfast, lunch, or dinner or as an appetizer, snack, side dish, or comfort food. Moreover, if you are a health freak, you can bake chicken katsu instead of deep-frying it. If you want to make chicken katsu at home and store it for later use, read the following description. It explains the original recipe, expert tips, and nutritional value of chicken katsu. Follow along.

Table of Contents:

1. What is Chicken Katsu?
2. Is Chicken Katsu Healthy?
   1. Nutritional Value of Chicken Katsu
3. How To Make Chicken Katsu?
   1. Ingredients
   2. Supplies You’ll Need
   3. Step-by-step Recipe:
4. How to Serve Chicken Katsu?
5. How to Store Chicken Katsu?
6. Pro Tips to Make the Best Chicken Katsu
7. How to Perfectly Deep Fry Chicken Katsu?
8. FAQs
9. Wrapping Up

What Is Chicken Katsu?

Katsu in Japanese means cutlets, so chicken katsu are chicken cutlets. Many people confuse katsu with tonkatsu; however, the latter is the cutlets made of pork( Ton=Pork). It is a classic Japanese meal comprising golden brown and crispy chicken cutlets that are juicy and tender inside. These are served with katsu/tonkatsu sauce and a cabbage salad. Though the original recipe says to deep fry chicken breasts, you can bake them to control the fat intake. It is because baking will require less oil. Nevertheless, following the professional tips for deep frying mentioned below, you can still fry katsu with no grease and oil dripping.

Is Chicken Katsu Healthy?

Chicken katsu is high in calories since it is traditionally fried food. You can bake it to lower the fat level. Therefore, we cannot say it is healthy and good for all. Especially people with heart diseases, obesity, and hyperlipidemia should avoid such high-caloric meals. If it’s your cheat day, you can surely have a piece. Additionally, you can consume chicken katsu along with a vegetable salad to expedite the process of detoxification.

Nutritional Value Of Chicken Katsu

One chicken katsu weighing around 137 grams contains the following nutrition:

Nutritional Component	Amount	% Daily Value
Total Carbohydrates	23 grams	8
Total Fat	11 grams	17
Protein	32	–
Sodium	281 milligrams	12
Potassium	297 milligrams	8
Calcium	–	7
Vitamin A	–	2
Vitamin C	–	0

How To Make Chicken Katsu?

Here’s the original recipe to make Japan’s special Chicken Katsu. It is an easy recipe with no tricky cooking techniques. All the ingredients and kitchen supplies required in this recipe are easily available from the market. Moreover, the total cooking time is just 30 minutes; 20 minutes for preparation and 10 minutes for cooking.

Ingredients

For Cooking:

Ingredients	Quantity
Boneless chicken breast	1
Egg	1 (large)
Vegetable oil (neutral-flavored)	½ tablespoon for egg and 3 cups for deep-frying
All-purpose flour	3 tablespoons
Japanese panko breadcrumbs	1 cup
Kosher salt	½ teaspoon
Black pepper (Freshly Ground; it will enhance the savoriness)	⅛ teaspoon

For Serving:

• Shredded cabbage or daikon radish
• katsu/tonkatsu sauce
• Japanese sesame dressing (optional)

Supplies You’ll Need

• A sharp Chef knife for the Kannon Biraki cutting technique
• Medium-sized dishes/trays (to dip chicken breast easily) for egg mixture, flour, and panko breadcrumbs
• Medium-sized pot or skillet required for deep frying
• Kitchen thermometer
• Chopsticks
• Meat mallet or hammer
• Sieve
• Whisk
• Wire rack
• Paper towel
• Serving plate

Step-By-Step Recipe:

• Gather all ingredients for a non-messy and stress-free cooking experience.
• Cut the chicken breasts into a butterfly shape or, using the Kannon Biraki cutting technique, into a French door shape.
• For the latter technique, cut the chicken breast from the center through its thickness but not all way down. Tilt the knife to either side, scoring the breast to make a wing/door. For a second wing/door, repeat slicing from the middle and sliding to the opposite side.
• Then, using a meat mallet, flatten the breast slices to about half an inch of thickness.
• Season the breasts evenly with salt and pepper. Meanwhile, when your chicken is marinating, add oil to the pot or skillet to about half an inch. Heat it at medium to low flame till the oil reaches 170 degrees Celsius. Use a kitchen thermometer to check the optimal oil temperature.
• Prepare the egg mixture and add flour and panko breadcrumbs in three separate dishes or trays. Coat the marinated chicken breasts in flour and dust off any excess. Then, dip the breast piece in the egg mixture. Lastly, coat Japanese panko breadcrumbs on the chicken breasts. Firmly press the surface to stick maximum crumbs. Then, dust off any excess.
• Add one or two coated chicken breasts in your pot or skillet, depending on its size. Rember not to overcrowd the pan, or it will affect the frying results. Deep fry each piece for about three minutes until tender and golden brown.
• Remove the fried pieces from the oil, drain any excess oil, or put it on a wire rack above a bowl to collect excess oil. Moreover, remove fallen breadcrumbs from the pot/skillet using a sieve to avoid burning and ruining other batches. You can also make katsu/tonkatsu sauce meanwhile your chicken is frying. The recipe for katsu sauce is mentioned in the FAQs section.
• Once cooled, serve it as mentioned below.

How To Serve Chicken Katsu?

To lower the temperature of chicken katsu after deep-frying, let it sit for a while. Then, serve it as a whole piece or cut it into 1 inches strips. You can drip Katsu/Tonkatsu sauce over the chicken katsu strips to eat it as an appetizer. However, you can pair it with a side dish to make it a main course meal. Serve it with shredded cabbage or daikon radish as a salad dressing. Check the FAQs section to learn how to make tonkatsu sauce.

How To Store Chicken Katsu?

Wrap the individual chicken katsu pieces in plastic food wrap or aluminum foil. Then, pack it in an air-tight container or a freezer/ziplock bag. Store it for about three days in the refrigerator and freezer for up to three to five weeks. Before eating it next time, thaw it in the refrigerator overnight. Then, reheat for about 15 minutes in an oven or toaster at 180 degrees Celsius. Moreover, reheat it for half an hour if you intend to eat it without thawing.

Pro Tips To Make The Best Chicken Katsu

Always remember these Chef-secret tips to cook chicken katsu like a Pro.

Kannon Biraki and Sogigiri Cutting Technique

Chicken breasts are typically thick from the center, usually, about one inch, so frying and cooking them can be challenging. Thick chicken breasts are often left uncooked from the inside. Therefore, chicken breasts are cut in a butterfly shape and are hammered afterwards. In Japan, chefs recommend cutting chicken breasts using the Kannon Biraki technique. According to this technique, chicken breasts are cut from the middle and slide to the left. Similarly, again cutting it from the middle and sliding the cut to the right so it looks like a French door.

If one wants to consume the bite-size pieces, the chicken breasts are cut at a slant angle into cubes. This type of cutting technique is known as Sogigiri, which increases the surface area of chicken pieces to help them cook well. Moreover, these cuts make the meat more flavorful and enriched with the savoriness of condiments. You can follow the Sogigiri cutting technique to get the bite-sized pieces perfectly cooked and savored if you make katsu with pork, known as tonkatsu.

Get the Original Panko Breadcrumbs

To enjoy the ultra-crunchy and super-crispy chicken katsu; you must have the original Japanese Panko breadcrumbs. These crumbs are quite different from the regular ones. Because the original is lighter and crustier and gets a perfect golden brown hue pon frying.

Add Oil or Milk to the Egg Mixture

Add a teaspoon of oil to the egg mixture to help it stick to the chicken breasts and flour. Some people add milk to make the egg mixture runny and coatable. Isn’t it a Chef’s secret?

Dust off excess Panko/Flour

Dust off the surplus flour from the chicken breasts to avoid separating the top coats during frying. Also, firmly stick the Panko breadcrumbs to the chicken to prevent them from falling into the hot oil.

How To Perfectly Deep Fry Chicken Katsu?

Deep frying foods is tricky since it dictates how perfectly you golden brown the outside crisp and optimally cook the inside. Moreover, a perfectly fried chicken katsu is not dripping oil or greasy rather, it is crispy outside and tender inside. Therefore, to fry chicken katsu like a Pro, follow the below-mentioned tips.

• The temperature of the oil for deep frying should be optimal. It should be around 170 degrees Celsius. To check the temperature, you will need a kitchen or instant thermometer. Use it carefully to avoid oil splashes on you.
• Use a medium-sized pot to add enough oil (approximately up to 1.5 inches) to help deep fry chicken katsu. Moreover, the dimensions of your pot should accommodate the whole piece of chicken katsu, so it doesn’t break irregularly. After frying, you can make perfect slices or strips using a sharp knife. I recommend a pot of at least 20 centimeters in diameter.
• When frying chicken katsu, remove the fallen bread crumbs from the oil. Otherwise, these will burn, making the other pieces unpresentably dark or messy.
• Do not change the flame when there’s no need.

FAQs

How Long Does Chicken Kastu Last?

Chicken katsu can last for about two to three days in the refrigerator and freezer for up to three to five weeks. Before consumption, you can reheat chicken katsu in an oven or toaster to enjoy the crispy hot chicken katsu next time. Do not prefer microwaves for reheating since they will ruin the crisp texture and make the cutlets overly moist.

Can You Bake Chicken Katsu?

Yes, you can bake chicken katsu if you are concerned about the fat intake since baking uses less oil. For this purpose, prepare chicken katsu by the described method, then bake it at 200 degrees celsius for about 30 minutes. To know if the katsu is properly baked, check the internal temperature, which should be around 74 degrees Celsius.

What Is The Difference Between Tonkatsu And Chicken Katsu?

The term Katsu means cutlets in Japanese, and Ton means pork. Therefore, Tonkatsu refers to cutlets made from pork. In contrast, chicken katsu are cutlets preferably made with chicken breasts for a firm texture. However, one can also use chicken leg meat, which is more flavorful and moist than dry breast meat.

How Do I Eat Chicken Katsu?

You can cut chicken katsu into thin strips, drip the katsu sauce over them, and eat alone. However, you can serve it with many side dishes, including Japanese coleslaw, soba noodles, miso soup, ramen noodles, mashed potatoes, and seasoned rice. Moreover, you can serve chicken katsu with vegetable salads comprising cucumber, daikon radish, carrots, and cabbage.

Is Chicken Katsu Served Cold?

Yes, chicken katsu is served cold or at room temperature. Although the cutlet is deep-fried, the Japanese prefer to eat it at room temperature to enjoy the inside.

How To Make Katsu Sauce?

Katsu sauce is similar to tonkatsu sauce; the two give the same taste to many people. It is commercially available in supermarkets in the Japanese condiment section. However, you can also make it at home. Combine the following ingredients:

• one tablespoon of ketchup
• two and a half teaspoons of Worcestershire sauce
• one and a half teaspoons of oyster sauce
• a pinch of sugar

You can adjust the quantity of each sauce and add seasonings according to your taste. Moreover, make it in bulk and store it in the refrigerator for about two to three weeks and freezer for up to three to four months.

Wrapping Up

Chicken Katsu is a classic Japanese dish featuring crispy golden brown cutlets that are scrumptiously juicy inside. You can deep fry or bake it to get the perfect crisp. Have it any time and pair it with various side dishes, salads, and dressings. Moreover, chicken katsu is a good source of protein and fats. You can make it healthy at home following the recipe mentioned above. Don’t forget to glance at the Pro tips to help you cook the meal properly and control oil dripping.

Also Read: The Culinarian’s Secret Onigiri Recipe (How to Make Onigiri)

The Culinarian’s Secret Onigiri Recipe (How to Make Onigiri)

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Looking for a healthy warm meal to serve on a weeknight? Try Master Chef’s Japanese Curry Recipe and surprise your family with your smart cooking skills. Enjoy tender chicken bites and succulent vegetables drenched in a warm chicken curry sauce- all perfect on a frosty winter night. Serve the scrumptious Japanese curry with plain steamed rice or toast tortilla.

What is the Japanese Chicken Curry Recipe?

Japanese curry is a popular dish in and outside Japan. It was first introduced by local Chefs during the Meiji era. Later, Indian troops introduced curry powder to Japan, and Japanese curry took on a western style. Despite this, the Asain savoury sauce has always retained the pure Japanese curry flavor. There are three main styles of curry in Japan served as main course meals.

• Curry with Rice
• Pastry filled with Curry
• Curry over Noodles

However, Japanese curry rice has always been the most loved and easiest to cook food. It’s indeed a daily dinner for some curry-lover Japanese families. The genuine Japanese curry recipe usually uses boiled vegetables like carrots, potatoes, and onions. Moreover, the protein options include chicken, pork or beef. Here, we are going to cook the Master Chef’s Japanese Curry Recipe that uses chicken and assorted vegetables of your choice.

What does curry taste like?

Japanese curry is the most flavorful curry in the World. It’s different from Thai or Indian curries being sweeter and saltier at the same time. Unlike Indian curry, Japanese chicken curry is non-spicy and thick. Moreover, the caramelized onions, sweet carrots, and potatoes give the salty chicken curry a tinge of deep sweetness. Because of the mild heat level, this Japanese curry recipe is best for the whole family, especially for toddlers.

How to make curry instantly?

If you are in a hurry and have no time to cook Japanese curry, you can buy a Japanese curry roux. Japanese curry roux is a premade, dried, and concentrated curry cube used for instant cooking. It is widely manufactured by top Asian brands i.e. S&B golden curry. You can opt for any brand with required heat level and taste. Nevertheless, people outside Japan use S&B golden curry to satiate themselves with the original Japanese curry flavor.

The Japanese Curry Roux

Japanese curry roux is totally a game changer. It comes in a variety of flavors and heat level. However, mild, medium, and high spice levels are graded according to Japanese taste preference. Even the high heat level of curry is less spicy than Thai or Indian curries. You can opt for any spice level while opting for the best curry roux.

Additionally, curry roux is rich in saltiness because Japanese love ultrasalty  flavors. Therefore, one quick idea is to balance the saltiness by serving the chicken curry with plain steamed rice or unsalted bread.

How to make Japanese Curry Roux? Quick Tips

For instant yet delicious curry rice cooking, buy S & B golden curry roux. Choose your favorite spice level and other customizable flavors  like applesauce and onions. Then, take a saucepan or pot and fill it with the required amount of water as labelled on the package. Here, Master Chefs recommend avoiding chicken stock since curry roux is too salty.

Heat the water and add S&B golden curry roux. Also, make sure to add less curry roux first to help you adjust the taste. Let it heat on a medium flame to thicken. Once thick, you can add more water if you want it more runny. Furthermore, know how to thicken curry? You can add cornflour in the curry to make it real thick and creamy using less curry roux.

Main Components of a Chicken Curry:

Before you begin cooking Japanese curry, you must know the main ingredients to cook an original Japanese chicken curry recipe. It is also important to know which ingredients contribute to specific flavors as well as what you can replace and customize. Moreover, you should know where to buy these delectable components of a Japanese chicken curry.

Chicken:

Chicken is the main protein for a Japanese chicken curry. Whereas in other Japanese curries, you can use pork, beef, or fried tofu according to the recipe and your preference. Sear, grill, or bake beef for beef curries and deep fry the tofu for delicious S&B curry.

For your Japanese chicken curry recipe, you will need bite size boneless chicken cubes. The chicken cube is the best cut for curries. Because small cubes of chicken can drench and soak up the curry sauce, making the protein juicy and tender. You can buy fresh or frozen boneless chicken for this ultimate Japanese chicken curry recipe.

Veggies:

It’s quite surprising to know that Japanese chicken curry is the only recipe that goes best with every veggie. Traditionally, Japanese use carrots, onions, and potatoes for the basic chicken curry recipe. Nevertheless, you can opt for any fresh vegetables of the season to take your curry to the next level. The veggies we have tried and the results were just mouth-watering include:

• Mushrooms
• Baby Corns
• Bell peppers
• Broccoli
• Cauliflower
• Celery
• Scallions
• Green Peas
• Green Beans

You can also add sweet potato and grated apples to give your curry recipe a sweet and slightly acidic flavor. Moreover, you can add hard boiled eggs on top of the delicious Japanese curry to make it warm, healthy, and healing.

Curry Roux:

If you hesitate using store bought instant food items, you can make homemade Japanese curry roux yourself. No worries! Because this 5-ingredient homemade Japanese curry roux will only take you half an hour extra. Anyhow, if you trust the quality of Japanese curry roux, use it to cook your curry real fast.

You can opt for any brand of the curry roux. However, I prefer to use S&B golden curry roux. Furthermore, opt for the required spice and heat level. Some brands use colors to indicate spice grade i.e red for hottest, green for medium heat, and blue for less to non-spicy. Colors for spice grades may also vary with different brands.

Honey:

Honey is the main ingredient to add sweetness to the Japanese chicken curry and to balance the intense saltiness. Japanese frequently use honey to add sweetness to their recipes. Therefore, if you want to cook an original chicken curry recipe, add honey.

Sauce:

When it comes to Japanese chicken curry sauce, you have a huge range of sauces to add. Different sauces give specific flavor and complexity of tastes to the curry. You can add soy sauce or worcestershire sauce for a rich umami flavor. Moreover, ketchup for tanginess, and oyster sauce sauce for BBQ tinge. Also, Chef’s use tonkatsu sauce for tonkatsu curry. A quick cooking tip is to use a different sauce each time. In this way, your family will not get bored of the same chicken curry for each weeknight dinner.

Toppings:

There’s a variety of toppings and seasonings you can use to spice up the classic taste of your Japanese curry. You can add pickled winter radish, pickled red ginger, bean sprouts, hard boiled eggs, and sesame seeds for more warmth. Furthermore, you can use a popular Japanese condiment known as Fukujinzuke. It is made with various pickled and dried vegetables (daikon radish being the main ingredient) seasoned with soy sauce. You can easily buy Fukujinzuke at Asian grocery stores.

Personalize Japanese Curry Recipe Ingredients

First of all, a Chef’s trick is to use different spice levels of curry roux in your Japanese chicken curry. In this way, you can add various flavors to create complexity of textures and aromas. Moreover, you can also try some weird or uncommon ingredients like me. I have tried them many times and the results are incredible. In a nutshell, you can personalize your Japanese curry by adding:

• Butter to cook chicken and vegetables and at the end to make curry luscious
• Grated apple to add sweetness and acidity
• Ketchup for extra tangy flavor
• Oyster sauce for BBQ hint
• Yogurt for creaminess and slight acidic flavor
• Sake for mildly sweet and astringent flavor

How to Make Japanese Curry?

Ingredients for Japanese Curry

 

Chicken (thigh piece, skinless, and boneless cubes)	1.5 lb (2 lbs for pork,  beef, tofu, seafood, mushrooms)
Vegetable oil (unflavored, non aromatic)	1 and ½ tablespoon
Onions	2 medium sized
Ginger	½ tablespoon
Garlic	2 cloves
Potatoes	2 medium sized
Carrots	2 large
Apple	1
Japanese curry roux	1 packet (200 grams)
*Chicken stock	2-4 cups
Water	2 cups
Soy sauce	1 and ½ tablespoon
Ketchup	1 tablespoon
Honey	1 tablespoon
Kosher salt/ sea salt	As needed
Black pepper	As needed

*If you are using store bought curry roux then, prefer to use plain water or half of water and stock 1:1. It is because curry roux can be too salty.

*Pay special attention to cardiac patients and monitor sodium levels.

Ingredients for Toppings and Seasoning

 

Eggs (boiled)	As needed
Fukujinzuke	As needed

How to Make Japanese Curry? Steps and Instructions

Gather and Measure Ingredients

To cook your meals without any mess and trouble, always gather your ingredients, utensils, and kitchen tools before you begin cooking. Then, accurately measure all ingredients so that you’ll only need to add them in the recipe at the right step.

Prepare Ingredients

This step involves preparing all ingredients beforehand.

Prepping Protein:

Wash your chicken pieces , remove extra fat or skin if present. Then, cut the chicken into bite size cubes for easy picking and eating. However, if you have bought already cleaned and cut boneless chicken then, simply wash and  pat it dry.

Prepping Veggies:

Wash and dry all your favorite veggies. Peel the carrots and potatoes. Then, cut potatoes in cube shape, onions into wedges and rings, and carrots into rolling wedges. Moreover, cut the green onions in rings for garnishing, and make ginger and garlic paste. Make sure to soak potatoes in water for about 15 minutes to remove starch and to prevent its discoloration. Also, coarsely grind black pepper.

How to make curry chicken?

Take a large pot and pour vegetable oil in it. Heat the oil over medium flame, put the onion rings in it and let it saute. Make sure to make onions look translucent  rather than golden brown. Then, add fresh ginger and garlic paste. For a rich flavor, try to make ginger garlic paste in a wooden pestle and mortar.

Once you smell the beautiful aroma, add chicken cubes and let it fry till golden brown. Now. add your favorite root veggies that are hard and need time to cook. Then, add chicken broth diluted with equal amounts of water to help balance saltiness. Cover the lid and let the chicken and root vegetables become tender and juicy. Once the broth starts boiling, remove the skim or chicken fat using a fine mesh strainer.

It’s time to add some sweetness and texture to your Japanese curry, grate an apple into the broth for this purpose. Moreover, to intensify apple sweetness, add a tablespoon of honey, and a pinch of sea salt. Simmer the broth with chicken and veggies for about 20 minutes without a lid. Make sure to stir it often, then add potatoes or other soft vegetables. Let it cook for another 15 minutes till these  veggies are cooked.

Add Japanese Curry Roux

If you are using commercial curry roux, add the cubes and stir them one by one. Thoroughly stir the curry using a wooden spoon until the curry roux cubes dissolve. However, if you are using homemade curry roux then, dilute it with chicken broth first before adding it into curry. Stir well till the Japanese curry becomes thick.

Seasoning Japanese Curry

You can add sauces of your choice to make a unique flavor of the chicken curry recipe. I prefer to add soy sauce and oyster sauce for a rich umami and bbq flavor. Nevertheless, you can also add worcestershire sauce, ketchup or tonkatsu sauce for tonkatsu curry.

Serving Idea for a Golden Curry:

The best and popular way to serve Japanese curry recipes is to boil some plain rice. Then, serve warm golden curry with steamed rice, fukujinzuke, and if you like boiled eggs. Other ways to relish a chicken curry recipe is to fill in the bread to make stuffed pastries or serve hot with bread or tortilla.

FAQs

Can we make Japanese curry in a pressure cooker?

Yes, you can easily cook a Japanese curry recipe in a pressure cooker. This will help you cook real fast and taste great at the same time. Moreover, you can also make chicken curry recipes in an instant pot or saucepan.

How to Store Japanese Chicken Curry?

You can store cooked Japanese chicken curry in an airtight container. Prefer to use a glass jar for this purpose to avoid staining plastic containers. You can keep the leftover chicken curry fresh in a refrigerator for only 3 days. Whereas, you can store concentrated chicken curry in a freezer for upto month.

How to Reheat Japanese Golden Curry?

Just take out freezed curry in a non-stick pan and add about one-fourth to 1 cup of plain water in it. Heat the curry on low to medium flame and stir in between to help dilute fast. Moreover, if your golden curry gets too diluted, know How to thicken curry? Use cornflour, make its paste, and add it to your golden curry.

What type of Chicken should we use for a Japanese Curry Recipe?

I prefer to use chicken thighs and make boneless cubes out of it. It is because the leg piece is more juicy, tender, and it does not dry out as chicken breast. However, if you like chicken breast pieces, you can opt for it but make sure to cook it separately. Then, add chicken to the cooked chicken curry and let it soak in curry sauce.

What is the Nutritional Info of Japanese Curry Recipe

A bowl of curry chicken and rice will provide you the following percentages out of the daily calorie intake.

 

Nutrients	% Daily values
Total Calories	13
Total Carbohydrates	5
Protein	50
Total Fats	17
Cholesterol	38
Sodium	26
Potassium	15
Vitamin A	70
Vitamin C	5
Iron	10
Calcium	5

*% daily values may vary according  to the ingredients you use in your Japanese curry recipe.
*Above information may not be medically authentic.

*Consult a dietician if you are following a medically restricted diet.