Crispy Chicken Katsu
Rice and Decorative Vegetables
A family-favorite meal featuring extra-crunchy breaded chicken steak paired with savory stir-fried broccoli and flower-shaped carrots over fluffy white rice.
This dish is a delightful take on the classic Japanese chicken katsu, specifically designed to appeal to children with its fun vegetable shapes. The contrast between the aromatic, golden-brown crust and the tender, marinated chicken creates a satisfying texture in every bite. It is a quick, balanced meal that transforms simple ingredients into a vibrant, restaurant-quality plate.
Ingredients
- 2 pieces pre-marinated chicken steak
- 1 head broccoli
- 1 whole carrot
- 100 g yellow breadcrumbs
- 2 servings cooked white rice
- 3 cloves minced garlic
- 12 cup wood ear mushrooms
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 bowl starch water
- 1 tsp matsutake seasoning
- to taste cooking oil
- to taste salt
Instructions
- 1Prep the broccoli florets
Take a fresh head of broccoli and use a small knife to cut it into bite-sized florets. Try to keep the pieces uniform in size to ensure they cook evenly later in the process.
Tip: Dont throw away the stems! You can peel the tough outer layer and slice the tender inner part to use in the stir-fry as well. - 2Create carrot flowers
Carve long, shallow V-shaped grooves along the length of a peeled carrot. When you slice the carrot into discs, they will naturally form beautiful flower shapes that add a fun visual element to the meal.
Tip: If you dont have a carving tool, a regular paring knife works perfectly for making the grooves. - 3Blanch the vegetables
Bring a pot of water to a rolling boil and add a pinch of salt and a small amount of cooking oil. Carefully add the prepared broccoli florets and carrot flowers, blanching them until they are vibrant and just tender.
Tip: Adding oil to the blanching water helps the vegetables maintain a glossy, bright green and orange color. - 4Stir-fry with savory glaze
Sauté minced garlic in a wok until fragrant, then add the blanched vegetables and wood ear mushrooms. Season with soy sauce, oyster sauce, and matsutake seasoning, then pour in the starch water, stirring constantly until the sauce thickens into a glossy glaze.
Tip: The starch water should be mixed well before adding to prevent clumps and ensure a smooth, professional-looking sauce. - 5Prepare the marinated chicken
Carefully cut open the vacuum-sealed package containing the pre-marinated chicken steak. Using pre-marinated pieces saves time while ensuring the meat is flavorful and tender throughout.
Tip: Always ensure the chicken is fully thawed before opening the package to ensure it fries evenly in the pan. - 6Coat the chicken in breadcrumbs
Place the marinated chicken steak into a dish filled with yellow breadcrumbs. Press down firmly on both sides to ensure the crumbs adhere well, creating a thick layer that will turn extra crispy during frying.
Tip: For an even crispier result, you can gently shake off any excess loose crumbs before placing the chicken in the frying pan. - 7Fry the chicken
Once the oil is hot, carefully place the breaded chicken steaks into the pan. Use just enough oil to cover the bottom for a shallow fry. Cook over medium heat until the underside is set and turns a beautiful golden-brown color.
Tip: Dont overcrowd the pan; frying one or two pieces at a time ensures the oil temperature stays consistent for maximum crispiness. - 8Flip and brown
Use a pair of tongs or a strainer scoop to gently flip the chicken cutlets over. Continue frying for another few minutes until both sides are evenly browned and the chicken is cooked through, which should take about five to six minutes in total.
Tip: Flipping only once or twice helps the breading stay intact and prevents the chicken from absorbing too much oil. - 9Drain excess oil
Once the chicken is golden and crispy on both sides, remove it from the pan. Place the hot cutlets onto a plate lined with kitchen paper towels to soak up any excess surface oil, keeping the crust light and crunchy.
Tip: Resting the fried chicken for a minute on paper towels not only removes oil but also allows the juices to redistribute inside the meat. - 10Slice and assemble
Place the rested chicken cutlets on a cutting board and slice them into thick, even strips while the aroma is at its peak. Arrange the crispy chicken over a bed of fluffy white rice and serve with the glazed vegetables on the side.
Tip: Use a sharp chefs knife and a firm pressing motion to cut through the breading cleanly without tearing it.
