Tori Katsu (Deep Fried Chicken Cutlets)Recipe – Japanese Special

Everyone loves a katsu every now and then, and making one at home is a super easy affair. Of course, speaking of katsu, the one that immediately leaps in mind is tonkatsu, but you can make a satisfying katsu with skinless boneless chicken breasts too. ? The trick in making a perfect tori katsu lays in the cutting technique. Chicken breast is usually thicker at the top half, so we need to make several slanting cuts, i.e. slicing at an angle, to each half of chicken breast so we end up with roughly the same thickness of meat. This ensures the chicken pieces will cook evenly and take the same amount of time to cook through. If this seems like a hassle, you can always try rolling the chicken breast with a rolling pin to end up with an even thickness. I personally prefer the slanting cut techniques to the rolling pin one, but to each his/her own right?

Next, come the sauce. A katsu, be it tonkatsu or tori katsu is always accompanied with a dark brownish sauce. You can buy the sauce from store, the most famous one being the Bulldog Sauce. Or, you can do a homemade version if you have Worcestershire sauce, tomato sauce, and soy sauce at hand.