Everyone loves a katsu every now and then, and making one at home is a super easy affair. Of course, speaking of katsu, the one that immediately leaps in mind is tonkatsu, but you can make a satisfying katsu with skinless boneless chicken breasts too. ♥
The trick in making a perfect tori katsu lays in the cutting technique. Chicken breast is usually thicker at the top half, so we need to make several slanting cuts, i.e. slicing at an angle, to each half of chicken breast so we end up with roughly the same thickness of meat. This ensures the chicken pieces will cook evenly and take the same amount of time to cook through. If this seems like a hassle, you can always try rolling the chicken breast with a rolling pin to end up with an even thickness. I personally prefer the slanting cut techniques to the rolling pin one, but to each his/her own right?
Next, come the sauce. A katsu, be it tonkatsu or tori katsu is always accompanied with a dark brownish sauce. You can buy the sauce from store, the most famous one being the Bulldog Sauce. Or, you can do a homemade version if you have Worcestershire sauce, tomato sauce, and soy sauce at hand.
- 2 pairs of chicken breast (about 500 gram)
- oil for deep frying
- 1 tablespoon sake
- all purpose flour
- 1 egg, lightly beaten
- bread crumbs (Japanese: panko)
- 6 tablespoon Worcestershire sauce
- 4 tablespoon tomato sauce
- 3 tablespoon soy sauce
- Cut each chicken breast pair to two pieces, so you end up with 4 halves of chicken breast. Then cut each chicken breast half at a slanting angle into 3 pieces, make sure that all the pieces have the same thickness. You should end up with 12 pieces of meat.
- Place the chicken breasts in a bowl, sprinkle with salt and pepper, and add the sake. Mix well, and let the meat marinate for 10 minutes.
- Prepare three shallow bowls, fill the first one with flour, the second one with egg, and the third one with bread crumbs.
- Heat oil in a frying pan for deep frying. Once the oil is hot enough (you can test by dropping a peace of bread crumb to hot oil, if it sizzles immediately, it is ready), dust each piece of chicken meat in flour, then dip in egg, and followed by bread crumb. Then deep fry until golden brown and crispy.
- Remove and drain on a wire rack or paper towel.
- Serve immediately with steamed white rice and the dipping sauce.