"Typically, boneless pounded thin chicken breasts are used, which allows it to cook more evenly," says Seligman, who has published cookbooks like 'The Wonderful World of Osechi: Japanese New Year's Recipes' and 'Easy Japanese Recipes for the Home Cook.' Her expertise suggests that the right cut and preparation are key for achieving a tender, juicy chicken katsu, highlighting the importance of technique in home cooking.
"I have also used boneless chicken thighs which are juicier and moister," she shares. This flexibility in choosing chicken cuts allows cooks to experiment while ensuring great flavor and texture in the final dish, reinforcing the idea that personal preferences can play a role in achieving the perfect chicken katsu.
According to most recipes, the chicken breasts or thighs should weigh around ½ pound each, so buy 2 pounds for four servings. It’s essential to pound the chicken thin to ensure even cooking and a crispy exterior, encouraging home cooks to use proper techniques like placing the chicken between plastic wrap and using a mallet.
You'll want to season the chicken liberally with salt and...pounding it to get it as thin as possible is key before dredging, frying, and serving. This emphasis on seasoning and preparation underlines the importance of foundational cooking practices for enhancing flavors.
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