Crispy Chicken Katsu Yuzu (Printable Version)
Golden, crispy chicken with a bright yuzu-infused sauce for rich, balanced taste and texture.
# Ingredients Required:
→ Chicken Katsu
01 -
2 boneless, skinless chicken breasts (approximately 170 g each)
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon black pepper
04 -
120 grams all-purpose flour
05 -
2 large eggs, beaten
06 -
100 grams panko breadcrumbs
07 -
120 milliliters vegetable oil (for frying)
→ Yuzu Tonkatsu Sauce
08 -
60 milliliters Worcestershire sauce
09 -
30 milliliters soy sauce
10 -
30 milliliters mirin
11 -
12 grams sugar
12 -
5 milliliters yuzu juice (or 2.5 milliliters lemon juice plus 2.5 milliliters lime juice)
# Guide to Cooking:
01 -
In a small saucepan, combine Worcestershire sauce, soy sauce, mirin, and sugar. Heat over medium flame, stirring continuously until the sugar completely dissolves. Remove from heat, stir in yuzu juice, and allow to cool to room temperature.
02 -
Slice each chicken breast horizontally to create two thin cutlets. Season both sides evenly with salt and black pepper.
03 -
Arrange flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes for an efficient breading process.
04 -
Dredge each cutlet thoroughly in flour, shaking off excess. Next, dip into the beaten eggs ensuring full coverage, then press firmly into the panko breadcrumbs until evenly coated.
05 -
Heat vegetable oil in a large skillet over medium-high heat to approximately 175°C. Carefully place breaded cutlets in the hot oil and fry for 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
06 -
Slice the cooked cutlets into strips and serve alongside the prepared yuzu tonkatsu sauce. Optionally, accompany with steamed rice and shredded cabbage for a complete meal.
# Extra Suggestions:
01 -
Ensure oil temperature remains steady for even frying and to achieve optimal crispiness. Avoid overcrowding the pan to maintain temperature.