Description
Crispy chicken katsu with caviar. Learn how to make this easy fun luxery recipe at home with step-by-step instructions and video.
Ingredients
Units
Scale
- 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 (I used peanut oil)
To Serve
- Crème fraîche
- Chopped chives or green onion
- Caviar
Instructions
- Prepare the chicken.
Cut the chicken tenders into bite-size pieces. Season lightly with a small pinch of salt and pepper. - Season the flour, egg wash and 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.) - Bread the chicken.
Dredge the chicken in flour, dip into the egg mixture, then coat with the panko. - 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 minutes total. 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. - Prepare the topping.
Mix the crème fraîche with chopped chives. Set aside. - Assemble.
Spoon the crème fraîche mixture over the chicken katsu and finish with caviar on top. Enjoy!
Notes
- Season lightly. Both the chicken and the coating should be subtly seasoned, as the caviar is the star.
- Skim out loose breadcrumbs between batches to keep the oil clean and the katsu looking crisp and golden.
- Always use a caviar spoon (mother-of-pearl, plastic, or wooden). Metal spoons will damage the flavor of the caviar.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: appetizer
- Method: Pan-fry
- Cuisine: fusion
