{"id":29807,"title":"Authentic Chicken Katsu","modified":"2025-02-12T10:58:16+01:00","plain":"Chicken katsu or Tori katsu is a Japanese dish made of breaded and fried chicken. Tori means chicken, and katsu is an abbreviation of the English word cutlet, derived from the French c\u00f4telette. It's one of the most consumed dishes in Japan, not only easy to make but extremely delicious. Once you taste it, you'll adopt it.    \n\n\n\nIt's the star of the famous katsu curry\n\n\n\nLike many other popular dishes in Japan (think of ramen, tempura, soba, etc.), there are torikatsu restaurants that exclusively serve this juicy chicken cutlet as a specialty. And no complete torikatsu plate is without a mound of freshly grated cabbage and a good drizzle of homemade bulldog sauce.\n\n\n\nA beautiful plate of pork tonkatsu, the cousin of tori katsu\n\n\n\nA bit of history...\n\n\n\nBefore tori katsu exploded in popularity as a chicken dish in the early 20th century, it was primarily made with beef. \n\n\n\nWhen the recipe first appeared around the 1870s, it was already considered a Yoshoku meal (that is, a Japanese dish inspired by Western cuisine). It was only a few decades later that beef was replaced by chicken or pork, becoming the beloved food we enjoy today. \n\n\n\nBeef katsu in Japan\n\n\n\nIt's said that Tori katsu is inspired by the French dish, veal cutlet, which is essentially a breaded veal escalope pan-fried in butter. A Tokyo restaurant called Rengatei \u7149\u74e6\u4ead (still open today!) took this concept and made some modifications to please the Japanese palate, and in 1899, katsu made its debut. \n\n\n\nUse it in a delicious katsudon\n\n\n\nTips for Successful Chicken Katsu\n\n\n\nIt's optional but gives a much better final result: basically, 10 minutes before, lightly moisten the panko breadcrumbs using a spray bottle. The panko breadcrumbs after cooking will be much more compact and pretty. \n\n\n\nOf course, it should be accompanied by the famous chicken katsu sauce, you can find ready-made ones in Asian grocery stores but I'm giving you the recipe here too. It's very simple to make \n\n\n\nMy beef yaki udon, another iconic Japanese dish \n\n\n\nIf you have a mallet, pound it! By doing this, the meat will be super tender and more likely to keep its shape \n\n\n\n\n\n\tAuthentic Chicken Katsu\n\t\t\n\t\tA delicious traditional Japanese breaded chicken recipe\t\n\t\n\t\tAsian fried food\t\n\t\n\t\t2  Chicken thighs (boneless)SaltPepperNeutral oil  (for frying)Sliced green onions  (for garnish)Batter1  Egg (beaten in a bowl)2 tablespoons wheat flour (In a deep plate)1 Deep plate  of panko breadcrumbsTONKATSU SAUCE1 tablespoon ketchup2 tablespoons Worcestershire sauce1 teaspoons of sugar\t\n\t\n\t\tPound the chicken until flat, season with salt and pepper. Remove any fat from the edges First dip in flour, press well and shake onceDip in the eggDip in the panko breadcrumbs, press well and shakeFry for 1 minute on each side at 180 degreesLet rest for 5 minutesFry again for 30 seconds on each sideLet rest for 2 minutes For the sauce, mix the ingredients in a small bowlCut the chicken into nice slicesGarnish the plate with sauce and some green onions to make it pretty\t\n\t\n\t\tThis is optional but gives a much better final result: about 10 minutes before, lightly moisten the panko breadcrumbs using a spray bottle. The panko breadcrumbs after cooking will be much more compact and pretty.\n\t\n\t\n\t\tMain courseJapanesePoulet","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29807"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29807\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/25087"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}