Comments on: Chicken katsu recipe- How to make the best Japanese fried chicken

By: Robert

Robert — Thu, 26 Aug 2021 00:30:50 +0000

I pound the chicken breast BEFORE cutting into slices. The instructions say cut, then pound.

By: KP Kwan

KP Kwan — Fri, 04 Oct 2019 07:25:32 +0000

In reply to Brontie.

Hi Brontie,
Thank you for sharing your expertise.
KP Kwan

By: Brontie

Brontie — Fri, 04 Oct 2019 03:02:51 +0000

Paul,
If you aren’t getting a sufficient lemon flavor, add finely chopped/minced lemon peel to the flour or panko. Don’t use the white membrane of the lemon since it is bitter. If you’re still not getting enough, add some citric acid in addition to/instead of the peel to dial it up further. Citric acid should be found among spices and bulk items. -Brontie

By: Easy pork chop recipe - How to make in 3 steps (Hainanese style)

Easy pork chop recipe - How to make in 3 steps (Hainanese style) — Fri, 21 Dec 2018 12:35:51 +0000

[…] If you like deep-fried meat/chicken coated with a sauce similar to the Hainanese pork chops, here are the links to the recipes that you might interested: Chicken karaage- Japanese fried chicken Chicken katsu recipe- How to make the best Japanese fried chicken […]

By: KP Kwan

KP Kwan — Sat, 18 Aug 2018 13:21:58 +0000

In reply to Paul.

Hi Paul.
Thanks for your comments and your sharing of your method. I shall try yours one day.
Regards,
KP Kwan

By: Paul

Paul — Sat, 18 Aug 2018 05:34:26 +0000

Hi KP
Super highly professional description. Woah…shud be paid for that:))
My method is a bit different.
* Chicken cutltets in toaster oven @ 180C. (After cleaning /washing with salt to remove odours and slime….especially ith pork and prawns)
**Add a small container of water in oven. Spray a small pinch of MSG on chicken. (MSG is a miracle taste enhancer…has a huge impact on recipe…..It got its bad reputation – like fat – bc ignorant people added huge quantity to their food.)
***Remove chicken after 6 mins (varies with thickness).
**** Place cutlets in the egg bath then cover them with crumps.
****Finally shallow fry on top at hi temp. for 1 min each side.

One chicken I cannot do is ‘lemon chicken’….:( I followed your recipe but cannot have the lemon taste on biting the chicken. Lots of recipes “Lemon Chicken”….none gives lemon flavour.
Many thanks for sharing….Now I will try your Kuay Teow (using soya sauce manis 🙂

By: KP Kwan

KP Kwan — Sun, 05 Aug 2018 13:07:03 +0000

In reply to PIYALI.

Hi Piyali
I would prefer you use any Mayo rather than Sriracha. But why not make it a little spicy? You will get a chicken katsu with a bit of Indian flavor. That is how we modify a recipe and inject some local flavor to create a fantastic meal.
Cheers.
KP Kwan

By: PIYALI

PIYALI — Sun, 05 Aug 2018 11:31:15 +0000

Dear KP Kwan,
I was fascinated by the amount of trouble you have taken to help your readers to end up with a fantastic outcome. Thank you so much for giving so much time n effort. In India it’s hard to get the accompaniments / sauces you have mentioned. Shall try out with easily available Sriracha or Spicy Mayo.

By: KP Kwan

KP Kwan — Mon, 07 May 2018 23:42:36 +0000

In reply to Osh.

Hi Osh,
The one I used was Tonkatsu sauce. The taste is a bit similar to Worcestershire sauce. One of the big brands is BUll-Dog, which should be available in many places.
You can try other sauces, but Tonkatsu with chicken katsu is my favorite.

Thanks,

KP Kwan

By: Osh

Osh — Mon, 07 May 2018 10:09:20 +0000

Hey KP Kwan,

It’s been a while since you wrote this, but I really appreciate your details and dedication.
One thing missing is the dressing. As far as I know the chicken katsu curry is the most popular, but I had a chance to try a different dressing, that I don’t know what it was. Any suggestions?

Regards,
Osh