Chicken Katsu with Caviar Recipe & Video

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📺 Watch How to Make This Chicken Katsu with Caviar

Chicken katsu with caviar is one of those dishes that feels playful, unexpected, and quietly luxurious all at once. At first glance, crispy fried chicken and caviar may seem like an unusual pairing. However, once you taste them together, it immediately makes sense. The crunchy, crispy golden katsu, with the salty, deep flavor of caviar. It’s fantastic!

This recipe for chicken katsu with caviar is intentionally simple. Rather than overwhelming the dish with heavy sauces, the focus stays on balance. The chicken is lightly seasoned, the crust is crisp but airy, and the topping is restrained. As a result, the caviar gets to shine without overpowering the dish.

Moreover, this is a recipe you can make at home without stress. Whether you’re cooking for guests or just want to elevate a casual dinner, chicken katsu with caviar delivers a restaurant-worthy experience with very little effort.

❓ What’s Chicken Katsu with Caviar?

Chicken katsu with caviar is a modern fusion dish that combines Japanese-style breaded and fried chicken with a classic luxury ingredient. Traditionally, chicken katsu is served with sauce or curry. Here, however, the crispy chicken becomes a neutral, textural base.

Instead of sauce, the katsu is topped with crème fraîche and finished with caviar. Because of this, every bite feels rich yet balanced. The contrast between hot, crunchy chicken and cool, briny caviar is what makes this dish memorable.

🛒 Ingredients You’ll Need

For the Chicken Katsu

• 5 chicken tenders, tendon removed
• 1/4 cup all-purpose flour
• 1 egg
• 1 tbsp mirin
• 1 cup panko breadcrumbs
• 1 tbsp water
• Salt
• Black pepper
• Cooking oil (peanut oil recommended)

To Serve

• Crème fraîche
• Chopped chives or green onion
• Caviar

🍳 How to Make Chicken Katsu with Caviar

1. Prepare the chicken.
Cut the chicken tenders into bite-size pieces. Season lightly with a small pinch of salt and pepper.

2. Prepare the flour, egg wash and the panko.
Season the flour with salt, pepper, and dasida (Korean seasoning powder, optional). (Garlic powder or onion powder can be used instead.) Beat the egg with mirin, a pinch of salt, and pepper. Combine the panko breadcrumbs with water and mix well. (This helps the crust fry up lighter and crispier.)

3. Bread the chicken.
Dredge the chicken in flour, dip it in the egg mixture, then coat with the panko.

4. Fry.
Heat oil to 170–180°C (340–355°F) over medium heat. Fry the chicken katsu until golden brown and fully cooked, about 5 to 6 minutes. Fry in batches if needed to maintain oil temperature. Remove from the oil and place on a cooling rack or wire mesh to drain excess oil.

5. Prepare the topping.
Mix the crème fraîche with chopped chives. Set aside.

6. Assemble.
Spoon the crème fraîche mixture over the chicken katsu and finish with caviar on top. Enjoy!

📝 Tips for the Best Chicken Katsu with Caviar

• Season lightly. Because caviar is naturally salty, balance is key.
• Skim loose breadcrumbs between batches to keep the oil clean.
• Always use a non-metal spoon for caviar to preserve its flavor.

❓ FAQ

Can I use chicken breast instead of tenders?
Yes! Feel free to use any cut of chicken you prefer. Just adjust the cooking time as needed.

What type of caviar works best?
Any quality caviar works, but milder varieties pair especially well with fried chicken.

🍽️ Serving Suggestions

Serve chicken katsu with caviar as an appetizer, a shared small plate, or even as a playful main dish with a simple salad. It also pairs beautifully with champagne or crisp white wine. 😋

🙌🏼 There You Have It!

Crispy, elegant, and surprisingly approachable, chicken katsu with caviar proves that comfort food can still feel special. Once you try it, you may find yourself making it again and again.

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