How to not fuck up chicken katsu?

[Anonymous No.19575936]

I tried making chicken katsu (left pic) but it came out too light in color and plain in taste. How do I make it actually good and appealing like in the right pic?

[Anonymous No.19575948]

Chicken sucks, get pork
Meat looks too thick, you need to smash it thinner
You didn't do the breading consistently enough
Did you pan fry it? You need to deep fry it
Based on the inconsistent browning of the panko I'd say you didn't have enough oil in the pan

[Anonymous No.19575949]

butterfly, pound thin before cooking and use panko and some salt

[Anonymous No.19575951]

>>19575936
You have to fry it, at least shallow fry it if not deep fry

[Anonymous No.19575955]

>>19575936
What these guys say and use some cornstarch, especially for Nip cuisine which usually uses very little if any oil. It's literally just Schnitzel, Japan. :DDDDDDDDDDD

[Anonymous No.19575967]

>>19575936
Is the left what you made? I see a few problems.

Get a meat mallet, smash down the chicken to a thin and even consistency throughout. I suggest boneless skinless thighs. Shallow fry them in oil. The cutlets will need to be submerged at least halfway into the oil. Figure out the temperature it needs to be and maintain it with a meat thermometer. Fry each side until the desired colour. Season your eggs/flour/breadcrumbs

[Anonymous No.19575969]

If you don’t want to deep fry it, then you need to add way more oil (like, a lot more) for it to be more consistent.
And your chicken is way too thick. Butterfly it and smash it with a food hammer or squash it with a rollpin.

[Anonymous No.19575981]

>>19575948
>>19575949
>>19575951
>>19575955
>>19575967
>>19575969
Thanks bros, I'll definitely try this again with your suggestions. I'm still a noob at cooking and haven't yet experimented with deep/shallow frying but I don't mind trying it out for my next attempt at this.

[Anonymous No.19575995]

>>19575981
Anytime bro, I remember being 16 and screwing it up the first couple times I made it, yours don't even look that bad or anything

[Anonymous No.19576009]

>>19575981
My recommendation is to make schnitzel instead
The thinner the meat the easier it is to cook
Instead of having to deep fry you just need like an inch of oil to get a great result and unless you're retarded there's little chance of the meat being undercooked and the breading being burnt
https://www.youtube.com/watch?v=ZgjUOJVFX-Q
This is a good video, just skip the stuff on the spaetzle
When you get comfortable doing this you can try katsu but katsu can be hard

[Anonymous No.19576062]

>>19575995
>yours don't even look that bad or anything
Appreciate it man, but yeah I was still kinda disappointed that it didn't turn out the way it usually does when I get it from restaurants, hopefully with a few more takes though I'll manage to nail it.
>>19576009
I would probably consider this, but I'm making the chicken katsu for family next week and I already told them what I'd be making but I'll take this into consideration for the future anyway

[Anonymous No.19576086]

>>19575936
you need to have it be thinner and use more fat

[Anonymous No.19576202]

>>19576062
Ok well temperature control, seasoning your chicken before breading, applying the breading correctly, adding sufficient oil and also ensuring that the chicken is thin enough is what you need to learn
Good luck
Make sure you don't splash yourself with oil when you put the chicken in

[Anonymous No.19576216]

>>19575936
Try Deep frying it in Coconut oil.
No shit.
SAME breading you used, Just bring the oil up to barely smoke, and fry until it floats.
EZ-PZ

[Anonymous No.19576224]

>>19576216
Ignore this anon
Use vegetable oil to fry
Barely smoke is going to cause the breading to burn

[Anonymous No.19576228]

>>19575936
>SEE other poast with coconut oil
Don't gib up.. You really are doing yourself MULTIPLE favors by cooking your own food.
If ALL ELSE FAILS, there are Always YT vids.
You may have to sort&discard a few tho

[Anonymous No.19576244]

>>19576224
>Use vegetable oil to fry
WHY are you a faggot?
Peanut MAYBE, but SOYBEAN?
RAPESEED??
Why, when there are so many BETTER alternatives..
Are you a troon anyway?
EVERY time I make Tempura, I fry in coconut oil.. Batter is simply flour, salt and Club soda.
FUCK YOU shill.
You are either FAT AS FUCK, and on several "Medicine", ~OR~ are getting PAID for this poast

[Anonymous No.19576248]

>>19575955
It is wiener schnitzel (means pork cutlery). Katsu curry is about the sauce and not about the schnitzel itself. Also, idiot saying using pork is not right.

[Anonymous No.19576251]

>>19576248
Are you a fan of Golden Bowl?
Or do you make your own?

[Anonymous No.19576259]

>>19576251
I don't know what you mean. Is this a german joke? I laid out the basics this is all.

[Anonymous No.19576388]

>>19575936
brine your chicken

[Anonymous No.19576438]

>>19576388
Most chicken is saline injected today, brining is placebo meme shit.

I work in a German restaurant. We beat them real thin and flat, (you can use a pan or coffee cup or something if you don't have a mallet), then they go in an egg and milk wash, then they get breaded. season your bread crumbs. lots of salt and mrs. dash is fine. fry them in hot oil. you don't really need to totally submerge them, but you want the oil to come up at least half way point of the cutlet.

[Anonymous No.19576504]

>>19576259
I meant the Curry.
I know Tonkotsu does NOT necessitate it, but ...
it's often paired.
IDK about Chix.

[Anonymous No.19576729]

>>19575936
> it came out too light in color and plain in taste.
I'm sorry to have to break this to you
But it will always be plain in taste
It's shallow-fried chicken in salt, breadcrumbs, and flour
It will never taste oishi or umai (Japanese for delicious!!)
But that shit is too thick, you have to pound it thin as fuck
This goes for any chicken recipe
The thinner the better

[Anonymous No.19576741]

>>19575936
you katsu looks mad noob.

[Anonymous No.19576750]

>>19576438
It's different for schnitzel
Schnitzel should be as thin as you can get them, that means simply seasoning on top before breading is enough
Katsu is thicker and so it takes more effort