Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Chicken Katsu
The lighter cousin of tonkatsu — a panko-crusted chicken cutlet, fried golden and sliced over rice with cabbage and sauce.
Fuente
Receta de Japanese home kitchens · 🏠 Cocina casera
Japanese yoshoku / 日本の洋食 — Chicken katsu is a poultry version of the breaded, deep-fried katsu cutlet — part of the same yoshoku family as tonkatsu, in which the pork is simply swapped for chicken. It is popular as a light main and as the cutlet in katsu curry.
Watch it being made · 3 videos
⏱ 30 min🍽 2 porciones🔥 550 kcal🇯🇵 Japón
Sin lácteos
Pasos
Butterfly the chicken to an even thickness, pounding any thick spots flat, and season both sides.
Coat each piece in flour, then beaten egg, then panko, pressing the crumbs on firmly.
Shallow- or deep-fry at about 170°C until the crust is golden and the chicken is cooked through.
Rest on a rack to drain, then slice into finger-width strips.
Serve over or beside rice with shredded cabbage and tonkatsu sauce — or ladle Japanese curry over the top.
💡 Consejos
- Even thickness means even cooking — take a moment to pound the thick end flat.
- Thigh stays juicier than breast if you tend to overcook chicken.
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