Revolutionary chicken katsu: egg-free, crunchy, and delicious!
Chicken katsu is a beloved Japanese dish that typically involves coating chicken in breadcrumbs and frying it until golden brown. However, if you’re allergic to eggs or simply want to avoid them, you can still enjoy this delectable dish with this eggless version. Here’s a comprehensive guide on how to make chicken katsu without egg:
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup flour
- 1 cup panko breadcrumbs
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup sake (Japanese rice wine)
- 1/4 cup mirin (Japanese sweet cooking wine)
- 1 tablespoon grated fresh ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions:
1. Prepare the Chicken
- Slice the chicken breasts into thin, even cutlets.
- Pound the cutlets with a meat mallet or rolling pin until they are about 1/4 inch thick.
2. Make the Marinade
- In a large bowl, combine the soy sauce, sake, mirin, ginger, garlic powder, and black pepper.
- Add the chicken cutlets to the marinade and let them soak for at least 30 minutes.
3. Prepare the Coating
- In a shallow dish, spread out the flour.
- In a separate shallow dish, combine the panko breadcrumbs and cornstarch.
4. Coat the Chicken
- Remove the chicken from the marinade and shake off any excess liquid.
- Dredge the chicken in the flour, shaking off any excess.
- Dip the chicken in the panko breadcrumb mixture, pressing gently to adhere.
5. Fry the Chicken
- Heat a large skillet or deep fryer to 375 degrees Fahrenheit.
- Carefully place the chicken in the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
6. Drain and Serve
- Drain the chicken on paper towels to remove excess oil.
- Serve immediately with your favorite dipping sauce, such as tonkatsu sauce or soy sauce.
Tips:
- For a crispier crust, double-coat the chicken by dipping it in the flour, then the panko mixture, and then repeating the process.
- Use a meat thermometer to ensure the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit.
- If you don’t have sake or mirin, you can substitute dry white wine or chicken broth.
Variations:
- Chicken Katsu with Cheese: Add a slice of cheese to the chicken before breading and frying.
- Chicken Katsu with Vegetables: Add chopped vegetables, such as carrots, celery, or onions, to the panko breadcrumb mixture before coating the chicken.
- Chicken Katsu with Tonkatsu Sauce: Serve the chicken with a homemade tonkatsu sauce made from Worcestershire sauce, ketchup, soy sauce, and honey.
Health Benefits of Chicken Katsu
While chicken katsu is a delicious dish, it’s important to note that it is not particularly healthy. It is high in calories and fat, especially if it is fried in a lot of oil. However, you can make it healthier by:
- Using leaner cuts of chicken, such as chicken breast.
- Baking or air frying the chicken instead of frying it.
- Using whole-wheat panko breadcrumbs.
- Serving the chicken with a side of vegetables.
Ending on a Delectable Note
Making chicken katsu without egg is a simple and satisfying culinary adventure that allows you to enjoy this classic dish without compromising on taste. Whether you’re a seasoned cook or a novice in the kitchen, this step-by-step guide will empower you to create crispy, juicy chicken katsu that will tantalize your taste buds.
Information You Need to Know
Q: Can I use almond flour instead of panko breadcrumbs?
A: Yes, almond flour can be a suitable substitute for panko breadcrumbs, especially if you are following a low-carb or gluten-free diet.
Q: What is the best dipping sauce for chicken katsu?
A: Tonkatsu sauce is the traditional dipping sauce for chicken katsu. However, you can also use soy sauce, sweet and sour sauce, or your favorite dipping sauce.
Q: Can I make chicken katsu ahead of time?
A: Yes, you can bread the chicken up to 24 hours in advance. Keep it covered in the refrigerator until you are ready to fry it.
