Chicken cutlet recipe | Korean restaurant style

Introduction

This tutorial will guide you through making a delicious Korean-style chicken cutlet, also known as Chicken Katsu. This easy recipe is perfect for family meals and offers a unique twist on traditional chicken dishes. With simple ingredients and straightforward steps, you'll be able to recreate this popular street food at home.

Step 1: Prepare the Ingredients

Gather all necessary ingredients for the chicken cutlet:

• 300g (10oz) chicken breast
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic powder
• Corn starch (for coating)
• 2 eggs
• Bread crumbs (for coating)
• Mayonnaise (for serving)
• Ketchup (for serving)
• Sesame seeds (for garnish)

Practical Tips

• Ensure the chicken breast is boneless and skinless for even cooking.
• You can adjust the seasoning to taste, adding more or less salt and spices as desired.

Step 2: Prepare the Chicken

1. Flatten the Chicken: Place the chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2 inch thick. This tenderizes the meat and helps it cook evenly.
2. Season the Chicken: In a bowl, mix the salt, white pepper, and garlic powder. Rub this mixture evenly over both sides of the chicken.

Common Pitfalls

• Avoid pounding the chicken too hard, which could tear the meat.
• Ensure even seasoning for the best flavor.

Step 3: Set Up the Breading Station

1. Prepare three bowls:
   • First Bowl: Place corn starch.
   • Second Bowl: Beat the two eggs until well mixed.
   • Third Bowl: Fill with bread crumbs.

Practical Tips

• You can add additional spices to the bread crumbs for extra flavor.

Step 4: Coat the Chicken

1. Dredge in Corn Starch: Coat each piece of chicken in corn starch, ensuring it's fully covered. Shake off any excess.
2. Dip in Egg: Next, dip the coated chicken into the beaten eggs, allowing excess to drip off.
3. Coat with Bread Crumbs: Finally, press the chicken into the bread crumbs, ensuring an even and thick coating.

Common Pitfalls

• Ensure that each step is fully coated to achieve a crunchy texture.
• Don’t rush; allow the breading to adhere well.

Step 5: Cook the Chicken

1. Heat Oil: In a frying pan, heat enough oil over medium heat to cover the bottom of the pan.
2. Fry the Chicken: Carefully add the breaded chicken pieces to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Practical Tips

• Maintain the oil temperature to avoid sogginess; too low can make the cutlet oily, while too high can burn the coating.
• Use a thermometer to check if the chicken reaches an internal temperature of 165°F (75°C).

Step 6: Serve and Enjoy

1. Drain Excess Oil: Once cooked, transfer the chicken cutlets to a plate lined with paper towels to absorb excess oil.
2. Garnish and Serve: Drizzle with mayonnaise and ketchup, and sprinkle sesame seeds on top. Serve hot with a side of rice or salad.

Real-World Applications

• This chicken cutlet can be served as a main dish, in sandwiches, or as part of a meal with other Korean sides like pickled vegetables.

Conclusion

Making Korean-style chicken cutlet at home is a simple and rewarding process. By following these steps, you can enjoy a crispy, flavorful dish that can be customized to suit your taste. Try experimenting with different sauces and sides to make it your own. Enjoy your cooking!