Almost identical to its porkier cousin, chikenkatsu is, rather unsurprisingly, a chicken version of the Japanese deep-fried delight that is tonkatsu. As part of youshoku cuisine (Japanese-style Western cuisine), chikenkatsu literally means “chicken cutlet”, and is the Japanese interpretation of the chicken schnitzel.

As with tonkatsu, there are a number of ways chikenkatsu can be eaten. It can be served with just rice, shredded cabbage, mustard and the ubiquitous Tonkatsu Sauce, it can be added to Japanese Curry Sauce to make katsu-karē or it can be used as a chicken alternative to the donburi classic, Katsudon.

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Chikenkatsu (Chicken Katsu): Serves 4

• 4 skinless boned chicken breasts (pref. free range)
• 1 egg
• 1 tbsp. mirin
• 1/2 cup Plain Flour
• 1 cup Panko or stale breadcrumbs
• 1 cup Vegetable Oil

Method:

1. In a pan large enough to comfortably fit the chicken, heat your vegetable oil
2. Lightly pound the chicken with a meat mallet, just enough to break down some of the tissue fibres and to soften the meat. The chicken should be about 1cm thick
3. Season the meat with salt and pepper
4. Beat the egg and mirin together
5. Dredge the chicken in seasoned flour and then dip into the beaten egg
6. Dredge the meat in the flour again, followed by a second dip into the egg
7. Cover in the panko breadcrumbs, making sure that it is completely coated
8. Add the chicken to the hot oil and fry on a medium heat until golden on both sides (about 7-8mins), be careful not to burn it
9. Remove and place on absorbent kitchen paper
10. The chicken can either be served whole or cut into thick strips

Serve with: Chicken Katsu is great served with Japanese Curry Sauce (karē), as a topping for donburi (an alternative to a pork Katsudon) or simply eaten with some rice, salad and tonkatsu sauce. It can also be used  as a crispy alternative to chicken schnitzel as in my recipe Chicken Katsu with Warm Fennel & Almond Salad and Sichuan Chilli Oil