As you start frying, moisture content from the meat begins to show up as tiny bubbles.The katsu's breading will separate from the meat if the temperature is too low and will burn if the temperature is too high. It is important to cook at right temperature (350☏).Place chicken in the hot oil, and cook 3-4 minutes per side, or until golden-brown.Heat 1/4-inch of oil in a large skillet to 350☏.Dip them into the egg, and then press into the panko crumbs until well-coated on both sides.Coat the chicken breasts in flour, shaking off any excess.Place the flour, egg and panko crumbs into separate dishes.Season the chicken breasts on both sides with salt.To complement and enhance the flavor of the chicken, the accompanying julienned carrots, lemon juice and tomato are all very important, giving the dish some acid. It's almost like a more upscale, Japanese version of chicken nuggets that Americans love, but we use panko to make the dish extra crispy and of course make sure to use good quality chicken so the meat is moist. Katsu was actually first popularized in Japan using beef cutlet, then pork, but we like to use chicken because it's lighter. In honor of today's focus on Japanese cuisine, fry up some chicken katsu.Ĭhicken katsu was developed in Japan in the 20th century with Western Influence in mind. Each day this week, one of the editors breaks in with a lineup of stories, recipes, interviews and personal essays dedicated to their respective country. With that, the idea of Around The World In 5 Editors was born. One day in our conference room up in the sky, we got to talking about food cultures we all loved but wanted to know more about.

Japanese panko chicken