The ultimate guide to flourless chicken katsu: can you do it?

Chicken katsu is a Japanese dish that typically features crispy, golden-brown chicken cutlets. Traditionally, the chicken is coated in flour before being fried, but what if you want to enjoy this delectable dish without the flour? Can you make chicken katsu without flour?

The answer is a resounding yes! This blog post will guide you through the steps to create a flourless chicken katsu that is equally crispy, flavorful, and gluten-free.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon soy sauce
• 1 tablespoon sake (or dry white wine)
• 1 tablespoon mirin
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Salt and pepper to taste

For the Coating:

• 1 cup panko breadcrumbs
• 1 tablespoon cornstarch
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

For Frying:

• Vegetable oil for frying

Instructions

1. Marinate the Chicken: Combine the soy sauce, sake, mirin, ginger, garlic, salt, and pepper in a shallow dish. Add the chicken and marinate for at least 30 minutes or up to overnight.
2. Prepare the Coating: In a shallow dish, combine the panko breadcrumbs, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
3. Coat the Chicken: Remove the chicken from the marinade and discard the marinade. Dip the chicken into the panko mixture, pressing gently to adhere.
4. Fry the Chicken: Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the chicken to the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
5. Drain and Serve: Remove the chicken from the oil and drain on paper towels. Serve immediately with your favorite dipping sauce, such as tonkatsu sauce or Bulldog sauce.

Variations

• Use other breading options: Instead of panko breadcrumbs, you can use crushed tortilla chips, rice flour, or even almond flour for a gluten-free alternative.
• Add seasonings to the coating: Experiment with different seasonings, such as herbs, spices, or grated Parmesan cheese, to customize the flavor of your chicken katsu.
• Try different marinades: Marinate the chicken in buttermilk, yogurt, or a mixture of soy sauce and honey to enhance the flavor and tenderness.

Tips

• Don’t overcrowd the pan: Fry the chicken in batches to prevent the oil from cooling down and the chicken from becoming soggy.
• Use a thermometer: To ensure that the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C).
• Serve with dipping sauce: Chicken katsu is traditionally served with a dipping sauce, such as tonkatsu sauce or Bulldog sauce. These sauces add flavor and moisture to the crispy chicken.

Benefits of Flourless Chicken Katsu

• Gluten-free: Flourless chicken katsu is a great option for people who are gluten-intolerant or have celiac disease.
• Crispy and delicious: Despite the lack of flour, the panko breadcrumbs create a crispy and flavorful coating.
• Versatile: Flourless chicken katsu can be served as an appetizer, main course, or in a sandwich.

Final Thoughts

Making chicken katsu without flour is not only possible but also a delicious and versatile option. Whether you’re looking for a gluten-free alternative or simply want to try something different, this recipe will provide you with a crispy and flavorful dish that is sure to impress.

FAQ

Q: Can I use other types of breadcrumbs?
A: Yes, you can use crushed tortilla chips, rice flour, or almond flour as alternatives to panko breadcrumbs.

Q: How do I make my own tonkatsu sauce?
A: To make your own tonkatsu sauce, combine 1 cup of ketchup, 1/2 cup of Worcestershire sauce, 1/4 cup of soy sauce, 1/4 cup of honey, and 1 tablespoon of grated fresh ginger in a saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes, or until thickened.

Q: How do I store leftover chicken katsu?
A: Leftover chicken katsu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.