How to Make Quick Student Meal: Chicken Katsu (Japanese Chicken Chop)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, student meal: chicken katsu (japanese chicken chop). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Student Meal: Chicken Katsu (Japanese Chicken Chop) is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Student Meal: Chicken Katsu (Japanese Chicken Chop) is something that I have loved my whole 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 recipe, we have to first prepare a few components. You can have student meal: chicken katsu (japanese chicken chop) using 7 ingredients and 3 steps. Here is how you cook 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. Get 1 pc Egg (whisked)
4. Take 3 Tbsp Corn Flour
5. Make ready 1/2 tsp Salt
6. Get Coating;
7. Make ready 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 is going to wrap this up for this special food student meal: chicken katsu (japanese chicken chop) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!