Chicken katsu, known as チキンカツ in Japanese, is a crispy, golden-brown fried cutlet that combines savoury flavours with a crunchy texture, making it a favourite for many. Originating from Japan, this dish has grown in popularity worldwide, especially in Australia, where it pairs beautifully with both traditional Japanese accompaniments and familiar Aussie sides. This blog explores chicken katsu, how it’s made, and its various serving options.
What Is Chicken Katsu?
So, what is chicken katsu? At its core, chicken katsu is a Japanese-style fried cutlet made from boneless chicken breast or thigh meat, breaded and deep-fried to create a delightful, crunchy exterior. The dish’s name comes from the word katsuretsu, which means “cutlet” in Japanese, reflecting its Western origins. Though the method involves frying, using panko breadcrumbs—a Japanese breadcrumb style—ensures a light, airy crust rather than a heavy, greasy coating.
Typically, the chicken is marinated, then coated with flour, dipped in egg, and finished with a layer of panko. Once fried, it emerges as a golden-brown delight that’s crispy outside and tender inside, often served with a rich, tangy tonkatsu sauce and a side of shredded cabbage or rice.
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Ingredients and Preparation
When answering the question, “What is chicken katsu?” one must also consider the key ingredients that make this dish unique.
Essential Ingredients:
- Chicken: Boneless chicken breast or thigh works best, with thigh meat often preferred for added juiciness.
- Panko Breadcrumbs: Panko provides that signature crunch, setting chicken katsu apart from other fried dishes.
- Flour and Egg: These basics create the base coating before the panko layer, helping it adhere well.
- Simple Seasonings: Salt and pepper are common, though additional seasonings like sake or soy sauce may be used.
Preparation Steps
Here’s a simple breakdown of the preparation:
- Prepare the Chicken: Boneless chicken breasts are usually butterflied or pounded to an even thickness, ensuring quick, even cooking.
- Marinate (Optional): Some recipes recommend marinating the chicken in a light sauce with ingredients like soy or sake to infuse flavour, but plain salt and pepper work well too.
- Breading Process: Dredge the chicken in flour, dip it in beaten egg, and coat it generously with panko breadcrumbs.
- Deep-Fry Until Golden: Heat oil to around 180°C, then fry the chicken until golden brown and fully cooked, usually about 5 minutes per side.
Serving Suggestions
Chicken katsu is versatile and can be enjoyed in various ways, catering to traditional tastes and modern dining trends.
Classic Pairings:
- Tonkatsu Sauce: This thick, tangy sauce—often made with Worcestershire sauce, soy sauce, and other seasonings—perfectly complements the crunchy cutlet.
- Shredded Cabbage: Adding a side of shredded cabbage, lightly dressed with a tangy vinaigrette or kept plain, balances the richness of the fried chicken.
- Steamed Rice: Chicken katsu with steamed rice makes for a satisfying and filling meal.
Popular Variations
While the original version is delightful, several adaptations make chicken katsu even more appealing.
Katsudon: Here, chicken katsu is served atop a rice bowl with a sweet and savoury sauce made from dashi, soy, mirin, and onion. It’s then topped with a soft layer of scrambled eggs, creating a comforting dish for winter meals.
Katsu Curry: In this variation, chicken katsu is served over rice and topped with a rich Japanese curry. This hearty dish offers a unique twist with its warm, mildly spiced sauce.
Katsu Sandwiches (Katsu Sando): The katsu sandwich has recently gained popularity worldwide. It features chicken katsu between two slices of soft white bread with a drizzle of tonkatsu sauce and sometimes a bit of mustard. It’s a perfect option for a quick, flavour-packed meal.
Why Australians Love Chicken Katsu
Chicken katsu’s popularity in Australia can be attributed to its adaptable flavours and simple, wholesome ingredients. Aussie diners appreciate the balance of textures—crispy coating with a juicy interior—and the dish’s versatility across different cuisines. From Japanese eateries to fusion menus, chicken katsu appeals to diverse palates, offering a familiar taste that is easy to enjoy.
The dish also aligns well with the Australian love for fresh, minimally processed foods that bring out the natural taste of the ingredients. Whether served traditionally or as a fusion twist, chicken katsu has become a beloved staple for those craving a satisfying and flavourful meal.
Nutritional Considerations
Although chicken katsu is fried, it’s relatively light due to the thin panko coating. Chicken breast is lean, and chicken katsu can offer a balanced meal when paired with sides like cabbage or a light salad. For those looking to make a healthier version, consider air frying, which requires less oil but produces that desired crunch.
How to Enjoy Chicken Katsu at Home
For those interested in recreating chicken katsu at home, here’s a quick guide:
- Use fresh, quality ingredients such as grass-fed chicken from suppliers like Gin Gin Grass Fed.
- Use a meat thermometer to ensure the chicken is cooked without overcooking the coating.
- Experiment with accompaniments—homemade tonkatsu sauce, a simple shredded cabbage salad, or a fresh Aussie-style salad.
Making chicken katsu at home offers a satisfying cooking experience, allowing one to savour each step before enjoying the final result.
Wrapping Up
Chicken katsu’s crispy, savoury allure makes it a dish loved by many, both in Japan and globally. Its simple ingredients, crunchy texture, and juicy chicken bring joy to every bite. Whether you enjoy it with a side of rice and cabbage or as a comforting katsudon, chicken katsu stands out as a flavourful, comforting meal.
For those who’ve yet to try it, chicken katsu is a must-try dish that’s both easy to make and deeply satisfying. Why not give it a go and enjoy the wonderful flavours of this Japanese classic?
Want to experience the taste of grass-fed chicken in your recipes? Contact Gingin Grass Fed today to find out more about our premium poultry and bring the best of chicken katsu to your kitchen.
Frequently Asked Questions
Chicken breast or thigh is commonly used, with the thigh preferred for its juiciness. Whichever cut you choose, ensure it’s boneless and trimmed for easy cooking.
Try air-frying the breaded chicken instead of deep-frying it for a healthier twist. Using high-quality ingredients like grass-fed chicken also ensures a nutritious base.
Traditional chicken katsu is not gluten-free due to the flour and panko breadcrumbs. However, you can substitute gluten-free flour and breadcrumbs for a gluten-free option.