Hi, OP. You're getting the usual mix of criticism here, huh? I just want to say that I've made some attempts at katsu before and there is a real trial and error process. Hopefully you enjoyed this batch enough to give it another go in the future. Looks pretty good to me! Best wishes on your culinary adventures.
Recipe as follows: For the chicken katsu itself: I cut a chicken breast in half, floured the chicken well (I used self raising flour with a bit of salt and pepper), coated each piece well in a whisked egg, and then pressed the chicken firmly into panko breadcrumbs (front and back, pressing extra crumbs on both sides). I spent a good minute on each one making sure they were well crumbed. Then in a hot frying pan with heated olive oil, seared on both sides just until the crumb was golden. Finished in the oven for 10-15 minutes at 180 degrees Celsius. For the tonkatsu sauce: I simply mixed together 1 Tbsp ketchup, 2½ tsp Worcestershire sauce, 1½ tsp oyster sauce and 1 tsp sugar. For the rice: I followed the following recipe on how to prepare/make the rice: http://www.justhungry.com/handbook/cooking-courses/japanese-cooking-101-lesson-2-great-japanese-rice. UNFORTUNATELY as many users pointed out, this technically isn't sticky rice as I'd have to travel over an hour to a Japanese supermarket to get proper Japanese rice. I substituted with arborio rice and cooked in a rice cooker. I have been to Japan several times, and the difference between how my rice turned out, to the rice I've eaten in Japan is minute (:
![image showing [Homemade] Chicken katsu with tonkatsu sauce and sticky rice](27e7d043-f8a3-53e5-9e33-bd8894780e75.jpg)
Cerberus1349 on May 17th, 2018 at 14:14 UTC »
My first attempt at making chicken katsu resulted in what kitchen experts refer to as a “ minor kitchen fire”
meatygonzalez on May 17th, 2018 at 14:38 UTC »
Hi, OP. You're getting the usual mix of criticism here, huh? I just want to say that I've made some attempts at katsu before and there is a real trial and error process. Hopefully you enjoyed this batch enough to give it another go in the future. Looks pretty good to me! Best wishes on your culinary adventures.
limbo-chan on May 17th, 2018 at 16:17 UTC »
Recipe as follows: For the chicken katsu itself: I cut a chicken breast in half, floured the chicken well (I used self raising flour with a bit of salt and pepper), coated each piece well in a whisked egg, and then pressed the chicken firmly into panko breadcrumbs (front and back, pressing extra crumbs on both sides). I spent a good minute on each one making sure they were well crumbed. Then in a hot frying pan with heated olive oil, seared on both sides just until the crumb was golden. Finished in the oven for 10-15 minutes at 180 degrees Celsius. For the tonkatsu sauce: I simply mixed together 1 Tbsp ketchup, 2½ tsp Worcestershire sauce, 1½ tsp oyster sauce and 1 tsp sugar. For the rice: I followed the following recipe on how to prepare/make the rice: http://www.justhungry.com/handbook/cooking-courses/japanese-cooking-101-lesson-2-great-japanese-rice. UNFORTUNATELY as many users pointed out, this technically isn't sticky rice as I'd have to travel over an hour to a Japanese supermarket to get proper Japanese rice. I substituted with arborio rice and cooked in a rice cooker. I have been to Japan several times, and the difference between how my rice turned out, to the rice I've eaten in Japan is minute (: