140 degrees at 1.5 hour, floured, eggwashed and breaded. Fried in oil as hot as it goes till brown. The juiciest chicken katsu i have ever had.
by bearwithdowns
21 Comments
j_dogg005
Looks great – how long did you wait between SV and breading?
Redbone1441
Why is your chicken that color…
fotank
Looks good. Personally, I like my chicken thinner to make katsu. It makes things crispier and can keep the chicken juicy. Flatten with a mallet (which is just fun) before the bath and then bread and fry. Yum! Might have to make some tonight…
ledhed88
Looks great! SVing chicken before prepping the meal has been a game changer for me. I’ve made so many chicken dishes where the chicken takes so long to come to temp that it overcooks everything else. And now I only need to cook things long enough to warm everything up. I’ll definitely give this a try!
Altrebelle
got my upvote for doing the thing. but I have to say this triggered me a little😅
I love my sous vide…and our air fryer. There are just a few applications where I will always go back to the original. I make tonkatsu semi-regularly…I have a deep fryer for it. It’s the ONLY way I’ll make tonkatsu😅
May I suggest the following: In addition to slicing the breasts in half for “thinner” pieces. You’d also use the back of edge of a kitchen knife or a heavy flat bottom pan and flatten out some of the “thicker” parts of the breast. If not for even cooking (typically for frying) it’ll likely make for a more even presentation.
Kudos for taking a leap at this!
Outside_Plankton8195
Too much work for Katsu. Use a meat tenderizer to thin it out, bread it, and fry. Should only take 30 minutes tops
moskowizzle
I haven’t done katsu, but I’ve done southern fried chicken via sous vide and it’s so fucking good.
nudave
More power to you, but honestly, I don’t get this.
Breaded/fried boneless skinless breast (katsu, schnitzel) don’t need SV. They just need to be pounded thin.
jecoppol
I like the concept
williarya1323
I love pre-cooking fried food in the sous vide. You can fry hotter and faster, crisper crust while not being bone dry
medidoxx
Kudos.
waldonet
I don’t mind big thick katsu! it’s certainly been a bit of a trend lately as well. yours looks solid but I’d really pack on the panko next time
AciusPrime
I can get behind the “more meat than breading” thing that you have going on here. Thin katsu is the standard but this looks good too! The tricky thing is going to be getting the breading CRISPY. You’ve got a really thick piece of juicy meat underneath, so it’s going to be rough going to prevent it from going soggy after you’re done frying.
I would suggest using some potato starch. It goes much firmer than corn starch or flour and can keep food crunchy even after you put sauce on it—that’s why it’s the standard for good orange chicken. You have to get your ratios right, though, as it’s also prone to going gluey or hard.
Another thing you can try is double frying. Do an initial fry in lower temperature oil then let it rest for a couple minutes (the breading will go a bit soggy). Then do a second fry at a higher temperature. This should give you a longer-lasting crunch.
I like the concept, though you seem to have triggered some katsu purists. Really, this is just a form of fried chicken with katsu seasoning; it’s a perfectly valid dish.
Shehulks1
The best way to have boneless skinless chicken breast is sous vide! I also make my chicken Parmesan like this too.
bovinecrusader
Screw the haters, this is a really good way to make sure you don’t overcook the chicken and the texture can be amazing. Also works great with a 24 hr SV pork shoulder or collar steak @ 140°F. Also for those that haven’t done 140F chicken breast, they have no idea how tender it is, especially when contrasted with the panko bread crumbs.
Field_Sweeper
what did you use as breading? Did you just egg wash it first, then dip it on the flour?
er-day
Don’t understand the hate here. Chefsteps just did basically the exact same thing with pork katsu.
21 Comments
Looks great – how long did you wait between SV and breading?
Why is your chicken that color…
Looks good. Personally, I like my chicken thinner to make katsu. It makes things crispier and can keep the chicken juicy. Flatten with a mallet (which is just fun) before the bath and then bread and fry. Yum! Might have to make some tonight…
Looks great! SVing chicken before prepping the meal has been a game changer for me. I’ve made so many chicken dishes where the chicken takes so long to come to temp that it overcooks everything else. And now I only need to cook things long enough to warm everything up. I’ll definitely give this a try!
got my upvote for doing the thing. but I have to say this triggered me a little😅
I love my sous vide…and our air fryer. There are just a few applications where I will always go back to the original. I make tonkatsu semi-regularly…I have a deep fryer for it. It’s the ONLY way I’ll make tonkatsu😅
May I suggest the following:
In addition to slicing the breasts in half for “thinner” pieces. You’d also use the back of edge of a kitchen knife or a heavy flat bottom pan and flatten out some of the “thicker” parts of the breast. If not for even cooking (typically for frying) it’ll likely make for a more even presentation.
Kudos for taking a leap at this!
Too much work for Katsu. Use a meat tenderizer to thin it out, bread it, and fry. Should only take 30 minutes tops
I haven’t done katsu, but I’ve done southern fried chicken via sous vide and it’s so fucking good.
More power to you, but honestly, I don’t get this.
Breaded/fried boneless skinless breast (katsu, schnitzel) don’t need SV. They just need to be pounded thin.
I like the concept
I love pre-cooking fried food in the sous vide. You can fry hotter and faster, crisper crust while not being bone dry
Kudos.
I don’t mind big thick katsu! it’s certainly been a bit of a trend lately as well. yours looks solid but I’d really pack on the panko next time
I can get behind the “more meat than breading” thing that you have going on here. Thin katsu is the standard but this looks good too! The tricky thing is going to be getting the breading CRISPY. You’ve got a really thick piece of juicy meat underneath, so it’s going to be rough going to prevent it from going soggy after you’re done frying.
I would suggest using some potato starch. It goes much firmer than corn starch or flour and can keep food crunchy even after you put sauce on it—that’s why it’s the standard for good orange chicken. You have to get your ratios right, though, as it’s also prone to going gluey or hard.
Another thing you can try is double frying. Do an initial fry in lower temperature oil then let it rest for a couple minutes (the breading will go a bit soggy). Then do a second fry at a higher temperature. This should give you a longer-lasting crunch.
I like the concept, though you seem to have triggered some katsu purists. Really, this is just a form of fried chicken with katsu seasoning; it’s a perfectly valid dish.
The best way to have boneless skinless chicken breast is sous vide! I also make my chicken Parmesan like this too.
Screw the haters, this is a really good way to make sure you don’t overcook the chicken and the texture can be amazing. Also works great with a 24 hr SV pork shoulder or collar steak @ 140°F.
Also for those that haven’t done 140F chicken breast, they have no idea how tender it is, especially when contrasted with the panko bread crumbs.
what did you use as breading? Did you just egg wash it first, then dip it on the flour?
Don’t understand the hate here. Chefsteps just did basically the exact same thing with pork katsu.
Honestly this looks terrible
How did you like the thick Katsu?
katsu is a cutlet. thats too thick…
Til katze is cat in german…