Chicken Katsu Udon Noodles

Course: Main Course
Cuisine: Japanese
Keyword: chicken katsu, katsu, udon
Author: Fiona Uyema

Ingredients

For Chicken Katsu

  • 2 chicken breasts
  • Flour for coating
  • 1 egg beaten
  • Panko for coating shop
  • Vegetable oil for frying

For Udon

    Instructions

    To make the chicken katsu (breaded chicken breast)

    • Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).
    • Prepare the flour, beaten egg and panko on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko.
    • Heat enough oil for deep-frying in a heavy-based saucepan to 170ºC. To check if the oil is hot enough, place a bit of panko into the oil. If it’s the right temperature the panko will rise to the top of the oil, sizzle and fry but not brown immediately.
    • Gently place the breaded chicken breasts into the oil. Fry for a few minutes until the panko turns a nice golden brown colour and then turn over and fry for another few minutes. Remove from the oil and place on kitchen paper.
    • Cut into thick slices while still hot. Set aside while you make the Udon with Vegetables.

    To serve

    • Place sliced Chicken Katsu on top of Udon and serve.

    Notes

    Chicken Katsu is certainly an all-time favourite both in Japan and abroad. I remember hearing that it’s one of the most popular Japanese dishes served in Japanese restaurants outside Japan.
    Adding Chicken Katsu t to the Udon with Vegetables makes this dish a meat alternative to the vegetarian dish and a more substantial meal that is perfect for a hungry family at dinner.
    Tried this recipe?Let us know how it was!
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