00:05Hey everyone, it's Yuto from SachiRecipes.com and today I'm going to show you how to make
00:11the ultimate crispy katsu using chicken thigh. I'm also gonna show you how to make a delicious
00:16homemade sauce with sesame seeds so let's get started. I'm gonna start by making the sauce,
00:24so grab a pan and heat on medium. Add 15 grams of white sesame seeds, that's a little less than
00:322 tablespoons. We're just gonna toast these until they release a sesame aroma and change color
00:39slightly. It should only take a few minutes. Make sure to keep swirling the pan so that they toast
00:47evenly and don't burn. Once you can smell the sesame aroma, transfer them to a mortar and pestle.
00:55We're gonna grind them until we have a sesame powder. If you don't have one,
01:00you could use a food processor instead. Grinding these sesame seeds helps release more flavor.
01:20Okay, once it's fine like this, transfer it to a small bowl,
01:28and add 2 teaspoons of soy sauce, 2 teaspoons of Worcestershire sauce,
01:35and a teaspoon of sugar, 4 teaspoons of water,
01:42and a tablespoon of ketchup. As you can probably guess, this isn't a traditional katsu sauce,
01:49but it's rich and nutty. It tastes really great on this katsu. Mix it up and that's it. A katsu
01:59sauce
01:59with a unique and delicious sesame flavor. Set aside for later and now we'll make the katsu.
02:06For 3-4 servings, you will need 2 large boneless chicken thighs, approximately 600 grams,
02:15some pepper, 6 tablespoons of cake flour, 100 milliliters of water, 2 eggs, 100 grams of flour,
02:26100 grams of panko breadcrumbs, oil for deep frying or shallow frying.
02:37So I've got my chicken thighs here, and now I'm just cutting each one into 5 rough pieces.
02:45I like to leave the skin on, but that's up to you.
02:49I usually skip tenderizing the meat when I use chicken thigh. It's already juicy and tender,
02:55so it doesn't really need extra work, unlike chicken breast or pork loins, which are quite lean and can become
03:04tough.
03:07To be honest, using chicken thigh makes it taste a bit like a cross between karaage and katsu.
03:14That's why I love this dish.
03:22Next, sprinkle it with some salt and pepper.
03:42Then we coat it in flour. I like to use cake flour because it's light, you could use cornstarch or
03:49plain
03:49all-purpose flour if you don't have cake flour available.
03:53Okay, we'll be making a batter next, and this coating of flour just helps the batter stick to the surface
04:02of the chicken.
04:04Make sure all the pieces are well covered like this, and then we can move on to making the batter.
04:11Take a large bowl and add 100 milliliters of cold water and 2 eggs.
04:17We're just gonna whisk it until they're combined.
04:21Katsu recipes usually require a layer of flour, a layer of egg, and then a layer of pan-cooled breadcrumbs,
04:29but I like to make a batter because it makes the crust thicker and crunchier.
04:34I also find the breadcrumbs stick better, and it works for everything, especially chicken.
04:42Then gradually add 100 grams of plain flour.
04:45I tend to mix things with chopsticks out of habit, but to be honest, it's better to use a whisk
04:52for this.
05:05Okay, finally, we're gonna dip the chicken into this batter and then coat it in the pan-cooled breadcrumbs.
05:20Make sure it's well covered and then place it into the oil.
05:24This oil has been preheated to 170 degrees Celsius, which is about 340 degrees Fahrenheit.
05:32Just fry the katsu for 3 to 4 minutes on each side until they're crispy and golden.
05:39The cooking time also depends on how thick your chicken thigh pieces are.
05:46So if your pieces are thick, just cook for a little longer.
05:51It's important to be accurate with the temperature. If it's too low, the katsu becomes overcooked in the middle and
05:59pale on the outside. It also tends to get greasy.
06:04On the other hand, if the heat is too high, the breadcrumbs cook too quickly and might burn while the
06:11chicken is not cooked all the way through.
06:13So you have to be quite careful.
06:16Aside in this, if you're using an electric stove like this, it might be better to heat it slightly higher
06:24than 170 degrees.
06:26Because when you add the chicken to the oil, it lowers temperature and electric takes a bit longer to bring
06:32it back up to the right heat.
06:36The best advice I can give is to listen to the oil. When it's loud, that means the oil is
06:42reacting to the moisture inside the meat and it's not cooked inside. When it becomes quiet, it's cooked through.
06:50Okay, these are done, so transfer them to a wire rack and then we can dish up.
06:57Chicken katsu in Japan is usually served with cabbage, rice and miso soup as a teishoku lunch set, but you
07:04can use it for curry, katsu sand or however you like.
07:10Drizzle it with the homemade sauce and there you have it.
07:15Delicious Japanese chicken katsu made with chicken thigh and flavoured with a nutty homemade katsu sauce.
07:23Thank you very much for watching. If you like this recipe, don't forget to hit the like button.
07:28And if you're interested in seeing more tasty Japanese recipes, subscribe to my channel.
07:33I really appreciate your support. Hope to see you next time. Have a great day.
07:52Have a great day.
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