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Rooster Katsu is a traditional Japanese home-cooked dish served with tonkatsu sauce and a aspect of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly straightforward to make, even on a busy weeknight! Additionally they freeze nicely and make for a scrumptious meal-prep merchandise.
Who can resist the nice pleasure of consuming crispy, juicy, fried rooster? Not me! Not after I can simply fry them up at residence in nearly half-hour. I’m speaking about Rooster Katsu (チキンカツ), the Japanese model of rooster schnitzel or rooster tenders.
The crispy crust and flavorful, juicy meat ship nice satisfaction with each chew. Right this moment, I’d like to indicate you the way to make this beloved Japanese rooster cutlet proper in your kitchen.
What’s Rooster Katsu?
Rooster katsu (チキンカツ) is made from rooster breast fillets breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried till golden brown. It’s the rooster counterpart of Tonkatsu or pork cutlet.
With just some easy elements out of your pantry, you can also make rooster katsu even on a weeknight!
If you happen to’re curious, katsu is mainly a shortened type of katsuretsu (カツレツ), which means “cutlet” in Japanese. There are totally different variations of katsu relying on the kind of meat you employ. I’ve shared many katsu recipes on the weblog, which I feel you’ll take pleasure in.
Components for Rooster Katsu
A lot of the elements you’ll want for this recipe must be simply accessible.
- Rooster breast — You too can use rooster thighs or tenders, however the standard selection is boneless skinless rooster breast. My mother usually made it with rooster tenders after I was small and I did the identical when my children have been youthful.
- Salt and pepper
- Flour
- Eggs
- Panko (Japanese breadcrumbs) — Panko (パン粉) is lighter and crispier than common breadcrumbs. It’s the secret to ultra-crunchy katsu and yields the sort of crust which you can truly hear whenever you take a chew into it. No common breadcrumbs can beat that! Select a Japanese model of panko as an alternative of an American model, as they’re barely totally different.
- Oil for deep frying
- Tonkatsu sauce or katsu sauce — I really like this model of Tonkatsu sauce, however right here’s my selfmade recipe in case you prefer to make it your self.
Make the Greatest Rooster Katsu
Even with deep frying, it’s actually a straightforward 3-step course of!
- Butterfly and season the rooster with salt and pepper.
- Coat the rooster with flour, egg, and panko.
- Deep fry till golden brown. Serve rooster katsu with tonkatsu sauce.
Can I bake rooster katsu as an alternative?
Sure! For these of you who nonetheless desire to maintain your kitchen oil-free, you’ll be able to bake your rooster katsu within the oven.
My technique for the Baked Rooster Katsu recipe is to pre-toast the panko forward of time. This manner, the panko is properly brown and crispy to begin. Your baked rooster katsu will appear like a deep-fried model, and the outer layer can be gentle and crispy.
Many JOC readers have tried my Baked Tonkatsu, Baked Rooster Katsu, and Baked Croquette recipes, so do test them out in case you desire baking, as an alternative of deep-frying. Each deep-fried and baked variations are equally scrumptious, and I exploit each strategies usually.
Cooking Suggestions
Tip #1: Butterfly the rooster
The thickest a part of a rooster breast might be near 1 inch (2.5 cm) thick and it is extremely arduous to prepare dinner via. Subsequently, we butterfly the rooster breast by splitting it horizontally, stopping earlier than you chop it throughout it, and opening it like a e book. Once you open the breast, it has two matching sides, resembling a butterfly.
For Japanese cooking, we butterfly it to the left and proper sides to make it even, much like a French door. We name this reducing approach Kannon Biraki (観音開き).
In case you have younger kids, it’s also possible to lower the rooster into bite-size items. Apparently, we don’t lower the pork into small items, however many Japanese residence cooks lower the rooster into bite-size items. To chop into smaller items, we use one other reducing approach known as Sogigiri (そぎ切り). Maintain the knife at an angle, almost parallel to the reducing board, after which slice the rooster. This technique flattens the piece and provides the rooster extra floor space in order that it cooks quicker and evenly.
Lastly, keep in mind that we eat rooster katsu with chopsticks. Be sure you lower into smaller items both earlier than or after frying so that you don’t have to chop on the desk.
Tip #2: Add oil to the egg
Including a small quantity of oil to the egg combination helps the meat adhere to each the flour and panko. Some folks add water or milk to loosen the thick egg combination, however a little bit of oil additionally loosens the egg combination whereas doing the trick.
Tip #3: Take away extra flour and panko
Mud off extra flour whenever you coat the rooster breast. Extra flour may cause the breading to return off simply from the meat.
Chances are you’ll like the sunshine and crispy panko texture and need to add extra to the rooster katsu (sure, I’ve finished that, too!). Nevertheless, you’ll find yourself scooping up all these extra panko crumbs from the recent oil, and belief me, it’s not price it. Gently press the panko down along with your hand, and if some panko falls off, let it go.
Deep Frying Suggestions
Listed below are the three ideas it’s essential find out about frying these crisp, juicy rooster cutlets at residence.
- Use a medium-size pot (that matches the rooster) as an alternative of a giant pot or frying pan. The bottom line is to have not less than 1 to 1½ inches (2.5 to three.8 cm) of oil for frying. If you happen to use a big pot/pan, you will want extra oil to attain 1 to 1½ inches in depth. For my 2.75-quart Staub Spherical Cocotte (11 inches, 28 cm), that‘s 3–4 cups of oil.
- Use a kitchen thermometer to test the oil temperature. The quickest and most correct technique is with an instant-read thermometer slightly than doing the guesswork your self. The optimum oil temperature for rooster katsu is 340ºF (170ºC).
- Decide up crumbs continuously. I can’t stress sufficient how essential that is. Fallen breadcrumbs within the oil will hold getting burned and switch your oil darkish and soiled in case you don’t choose them up.
If you wish to study extra about deep-frying, equivalent to the way to eliminate oil or what sort of instruments are useful, please learn the Deep-Fry submit the place I clarify extra intimately.
Deep-frying isn’t as intimidating because it appears when you grasp the approach. If you happen to do it proper, the meals truly tastes gentle and never greasy in any respect. It takes apply to develop into snug with deep-frying, but it surely’s a very good ability to have for broadening your cooking choices.
Serve
- Serve it with tonkatsu sauce — In Japan, so-su (ソース; “Sauce”) refers to tonkatsu sauce (とんかつソース), a thicker and sweeter model of Worcestershire sauce. It’s all the time served with rooster katsu and tonkatsu. Tonkatsu sauce’s tangy and complicated style, derived from greens and fruits, makes it one of the best condiment for Japanese deep-fried dishes. We normally purchase tonkatsu sauce from the shop, and the preferred model is Bulldog. For these of you who don’t have any entry to tonkatsu sauce, I attempted my greatest to make Home made Tonkatsu Sauce utilizing frequent condiments.
- Serve with shredded cabbage salad — The vast majority of panko-breaded fried meals (tonkatsu, ebi fry, korokke, and so forth.) in Japan are served with a aspect of thinly shredded cabbage. You should use a pointy knife to chop into skinny slices, however my mother launched me to this superior cabbage slicer, and it’s wonderful how this mandoline slicer can create such fluffy shredded cabbage! You may drizzle tonkatsu sauce over the cabbage or use your favourite salad dressing. I nearly all the time use Japanese sesame dressing because it’s delicate and creamy, which counterbalances the tonkatsu sauce.
Meal Prep
Do you know that rooster katsu is ideal for making forward and freezing? Sure, that’s what I really like about it. You may benefit from the cutlet as it’s, however additionally it is a flexible dish which you can rework into:
Retailer
How lengthy does rooster katsu hold?
Rooster katsu will keep contemporary in an hermetic container within the fridge for two–3 days. The one approach to restore the breaded rooster’s crispiness is to reheat it within the oven or toaster oven. Keep away from utilizing the microwave for reheating.
Are you able to freeze rooster katsu?
I all the time double the recipe and freeze the extraa for teenagers’ lunches or one other meal. After deep-frying the rooster, permit it to chill fully earlier than storing it in an hermetic container for freezing. I exploit parchment paper to separate particular person items to forestall them from sticking collectively.
When you’re able to serve, reheat the frozen rooster katsu on a baking sheet in a preheated oven at 350ºF (180ºC) for 15–20 minutes, then serve with tonkatsu sauce.
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Rooster Katsu
Rooster Katsu is a traditional Japanese home-cooked dish served with tonkatsu sauce and a aspect of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly straightforward to make, even on a busy weeknight! Additionally they freeze nicely and make for a scrumptious meal-prep merchandise.
Components
Stop your display from going darkish
Directions
To Butterfly the Rooster
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Butterfly the rooster breast so the meat is thinner and cooks quicker; learn extra particulars in my weblog submit. To butterfly the rooster breast, cut up it horizontally from the aspect (stopping earlier than you chop throughout it) and open it like a e book. Once you open the breast, the 2 sides will mirror one another, resembling a butterfly (see how in my video). Right here, I‘d additionally prefer to display the Japanese reducing approach Kannon biraki (観音開き) to butterfly the rooster breast. With a pointy knife, rating the center of 1 piece boneless, skinless rooster breast from the highest about midway via the thickness of the breast; don’t lower fully via.
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Then, flip the knife parallel to the reducing board and slice the rooster from the middle towards the left aspect (or the appropriate aspect, in case you‘re left-handed) to make it evenly skinny. Cease earlier than you chop throughout it, and open it like a e book. Think about we‘re making a French door right here.
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Flip the rooster 180 levels and butterfly the second aspect from the middle towards the left, creating one other “door.“
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Reduce the rooster in half down the middle. Now you will have two items.
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With a meat mallet or the again of the knife, pound the rooster to a good thickness, about ¼ to ½ inch (6 mm to 1.3 cm).
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Season either side of the rooster with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly floor black pepper.
To Warmth the Oil and Bread the Rooster
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Add 3 cups impartial oil to a medium-size, heavy-bottomed pot (I exploit a Staub 2.75 QT Dutch oven, 11 inches in diameter). Add sufficient oil so it’s 1½ inches (3.8 cm) deep within the pot; dip a chopstick within the oil to measure. If you happen to use a big pot, you will want so as to add extra oil to get it 1½ inches deep. Begin heating the oil to 340ºF (170ºC) over medium-low warmth (or low warmth, in case you want extra time to bread the rooster). For the breading, put together three bowls or trays: One with 3 Tbsp all-purpose flour (plain flour), one with 1 cup panko (Japanese breadcrumbs), and one with 1 giant egg (50 g every w/o shell).
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Add ½ Tbsp impartial oil to the egg and whisk it collectively. Tip: By including oil, the meat and breading received’t detach from one another whereas cooking and the juice and taste from the meat won’t escape simply.
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Coat the rooster with the flour and shake off any extra. Then, coat it with the crushed egg.
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Lastly, coat the rooster with the panko, urgent the panko into the cutlet in order that it adheres nicely. Take away any extra. Repeat with the remaining rooster piece.
To Deep-Fry
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If you’re new to deep-frying, learn my Deep Fry Meals web page and get an instant-read thermometer to test the oil temperature. Warmth the oil to 340ºF (170ºC). I exploit medium warmth all through deep-frying, however please enhance or lower the warmth to keep up the goal oil temperature.
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When, the oil is on the appropriate temperature, add one piece of breaded rooster. Fry one piece at a time. Deep-fry for a complete of 3 minutes, turning the rooster as soon as on the midway level. Tip: Don’t overcrowd the pot. Keep in mind, your elements ought to take up not more than about half of the oil floor space at anybody time. If you happen to add an excessive amount of meals directly, the temperature of the oil will drop rapidly and the rooster will soak up an excessive amount of oil.
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Deep-fry till either side are golden brown. Take away the cutlet from the oil and maintain it vertically over the pot for just a few seconds to empty the surplus oil. Then, switch it to a wire rack or paper towel-lined tray. If doable, hold it on its aspect to empty the surplus oil.
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Acquire all of the crumbs within the oil with a fine-mesh skimmer earlier than you add the subsequent piece of rooster. If you happen to don’t clear up these crumbs, they are going to burn and the oil will get darker. Ensure that to maintain the oil clear all through deep-frying.
To Serve
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Reduce the rooster into 1-inch (2.5 cm) items and serve it with tonkatsu sauce. Sometimes, I serve Rooster Katsu with a aspect of shredded inexperienced cabbage and my Japanese Sesame Dressing. I additionally add just a few wedges of tomato for colour.
To Retailer
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You may retailer the leftovers in an hermetic container and retailer them within the fridge for as much as 2 days or within the freezer for as much as a month. To reheat, bake at 350ºF (180ºC) for 15–20 minutes for rooster katsu that was thawed within the fridge in a single day, or for half-hour if heating straight from frozen. Test that the within is heat earlier than serving.
Vitamin
Vitamin Details
Rooster Katsu
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are based mostly on a 2000 calorie weight-reduction plan.
Editor’s Observe: The submit was initially printed on November 6, 2012. It was up to date with new pictures, a brand new video, and a revised recipe on November 3, 2021, and republished with extra useful info on Could 21, 2024.
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