Holiday Season


In the enchanting embrace of December, culinary adventures take on a global flair, and amidst the festivities, Chicken Katsu emerges as a delightful and flavorful option to tantalize the taste buds. Originating from Japanese cuisine, Chicken Katsu offers a delightful twist to the traditional holiday menu. Picture a perfectly golden and crispy breaded chicken cutlet, a symphony of textures that promises to transport you to the bustling streets of Tokyo, even in the midst of a winter wonderland.

As the temperatures drop and the season’s festivities unfold, Chicken Katsu becomes a savory escape, infusing a burst of warmth and flavor to the December dining experience. The crispy exterior, achieved through skillful breading and frying, gives way to tender and succulent chicken within, creating a culinary harmony that captures the spirit of celebration. The dish’s simplicity and bold flavors make it a versatile addition to holiday gatherings, providing a delightful departure from the expected.

Chicken Katsu’s appeal lies not only in its delectable taste but also in its ability to cater to a variety of preferences. Whether served as a standalone dish accompanied by a savory dipping sauce or incorporated into festive bento boxes for a unique holiday spread, the versatility of Chicken Katsu adds a touch of international flair to December feasts. It’s a celebration of global culinary delights, bringing a taste of Japan to the winter festivities and demonstrating how diverse flavors can harmonize to create a memorable dining experience.

So, as December unfolds and the spirit of celebration fills the air, consider adding the global charm of Chicken Katsu to your festive repertoire. It’s a culinary journey that transcends borders, introducing a delightful fusion of textures and tastes that promise to make this holiday season an unforgettable gastronomic adventure.

Ingredients

  • 8 skinless, boneless chicken thighs (about 6 ounces each)
  • Kosher salt
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten with 3 tablespoons of water
  • 3 cups panko breadcrumbs
  • 3 cups vegetable oil, divided
  • Tonkatsu sauce, for serving (see Note)
  • Dijon mustard, for serving
  • Steamed sushi rice, for serving

Directions

  1. Chicken KatsuCARA CORMACKGather the ingredients.
  2. Chicken KatsuCARA CORMACKLightly pound the chicken thighs 1/2 inch-thick and season with salt.
  3. Chicken KatsuCARA CORMACKPut the flour, eggs, and panko in three separate pie plates and season each one lightly with salt.
  4. Chicken KatsuCARA CORMACKDredge 1 piece of chicken in the flour, tapping off the excess.Chicken KatsuCARA CORMACKDip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere.Chicken KatsuCARA CORMACKTransfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
  5. Chicken KatsuCARA CORMACKDivide the oil between two large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels.
  6. Chicken KatsuCARA CORMACKServe the chicken with tonkatsu sauce, mustard, and steamed rice.

Source: https://www.foodandwine.com/recipes/chicken-katsu