Say Goodbye To Eggy Taste: How To Make Chicken Katsu Without Egg!

Chicken katsu is a beloved Japanese dish that combines succulent chicken with a crispy, golden-brown coating. While traditionally made with egg as a binder, it’s possible to create a delicious katsu without it. This comprehensive guide will walk you through the steps of making chicken katsu without egg, ensuring a crispy and flavorful result.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Steps:

1. Prepare the Chicken:

• Cut the chicken breasts into thin, even slices.
• Pound the chicken slices gently to tenderize them.
• Season both sides of the chicken with salt and pepper.

2. Create the Dredging Mixture:

• In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
• Mix well to create a uniform dredging mixture.

3. Coat the Chicken:

• Dip each chicken slice into the dredging mixture, ensuring it is evenly coated.
• Shake off any excess flour.

4. Add the Panko Breadcrumbs:

• In a separate shallow dish, spread out the panko breadcrumbs.
• Press the coated chicken slices into the panko, firmly adhering it to the surface.

5. Heat the Oil:

• Fill a large saucepan or deep fryer with vegetable oil.
• Heat the oil to 350°F (175°C).

6. Fry the Chicken:

• Carefully drop the coated chicken slices into the hot oil.
• Fry for 4-5 minutes per side, or until golden brown and crispy.
• Remove the chicken from the oil and drain on paper towels.

7. Serve and Enjoy:

• Serve the chicken katsu immediately with your favorite dipping sauce, such as tonkatsu sauce or soy sauce.

Tips for Success:

• Use high-quality panko breadcrumbs for the crispiest coating.
• Don’t overwork the chicken when pounding it, as this can toughen it.
• Make sure the oil is hot enough before frying the chicken.
• Don’t overcrowd the pan when frying, as this can lower the oil temperature and prevent the chicken from cooking evenly.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Variations:

• Spicy Chicken Katsu: Add a pinch of cayenne pepper or red chili flakes to the dredging mixture for a spicy kick.
• Herb-Crusted Chicken Katsu: Mix chopped fresh herbs, such as basil or thyme, into the panko breadcrumbs for a flavorful twist.
• Sesame Chicken Katsu: Sprinkle sesame seeds over the coated chicken before frying for a nutty crunch.

Key Points:

Making chicken katsu without egg is a simple and rewarding process that yields a delicious and satisfying result. By following the steps outlined in this guide, you can enjoy crispy, crunchy chicken katsu without compromising on flavor or texture. Experiment with different variations to create your own unique spin on this classic Japanese dish.

Frequently Asked Questions

Q: Can I use gluten-free flour in this recipe?
A: Yes, you can substitute all-purpose flour with gluten-free flour to make a gluten-free chicken katsu.

Q: How do I store leftover chicken katsu?
A: Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.

Q: What dipping sauces go well with chicken katsu?
A: Tonkatsu sauce, soy sauce, and Japanese mayonnaise are all popular dipping sauces for chicken katsu.