Recipe of Favorite Student Meal: Chicken Katsu (Japanese Chicken Chop)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, student meal: chicken katsu (japanese chicken chop). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Student Meal: Chicken Katsu (Japanese Chicken Chop) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Student Meal: Chicken Katsu (Japanese Chicken Chop) is something that I have loved my entire life.

Great recipe for Student Meal: Chicken Katsu (Japanese Chicken Chop). The only thing that makes this a Katsu is the Panko breading, and Panko IS different from normal breadcrumbs. But if you can't find Panko, then anything will do. For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook student meal: chicken katsu (japanese chicken chop) using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Student Meal: Chicken Katsu (Japanese Chicken Chop):

1. Prepare 1 pc Whole Chicken Leg (deboned, skinless)
2. Prepare Marinade (mix well in a bowl);
3. Prepare 1 pc Egg (whisked)
4. Make ready 3 Tbsp Corn Flour
5. Make ready 1/2 tsp Salt
6. Prepare Coating;
7. Prepare 1 cup Panko breadcrumbs

Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Chicken Katsu (チキンカツ) is chicken fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown.

Steps to make Student Meal: Chicken Katsu (Japanese Chicken Chop):

1. Marinate the chicken in egg, salt and cornflour for minimum 30 minutes. When ready, coat the chicken in Panko. You can also double coat by dipping the chicken again in the egg and then coat again in Panko.
2. Heat 1 cup of oil for shallow frying. Fry the chicken until golden brown at least 2-3 minutes each side. Tip: don't immediately fry from the fridge, let it thaw and warm up to room temperature first. To check whether the middle is done, pierce the thickest part with a fork and press it to your lips to see if it's warm. Careful though, you may burn your lips.
3. Serve with Katsu sauce or Japanese Curry.

Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Chicken Katsu (チキンカツ) is chicken fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown. It's the chicken counterpart of Tonkatsu, pork cutlet. The very best part of eating this chicken cutlet is that you made it yourself. I even tossed in a homemade tonkatsu.

So that’s going to wrap it up for this special food student meal: chicken katsu (japanese chicken chop) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!