Recipe of Favorite Student Meal: Chicken Katsu (Japanese Chicken Chop)

Hello everybody, hope you are 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 food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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.

Student Meal: Chicken Katsu (Japanese Chicken Chop) is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Student Meal: Chicken Katsu (Japanese Chicken Chop) is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook student meal: chicken katsu (japanese chicken chop) using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Student Meal: Chicken Katsu (Japanese Chicken Chop):

1. Prepare 1 pc Whole Chicken Leg (deboned, skinless)
2. Make ready Marinade (mix well in a bowl);
3. Make ready 1 pc Egg (whisked)
4. Take 3 Tbsp Corn Flour
5. Make ready 1/2 tsp Salt
6. Make ready 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.

Instructions 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 exceptional food student meal: chicken katsu (japanese chicken chop) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!