Chicken Katsu with Grated Daikon Sauce
By marinating the chicken breast in a brine solution, this chicken katsu stays incredibly tender and juicy without drying out. Enjoy it refreshed with a generous amount of grated daikon radish and a mild Japanese-style dashi sauce.
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🍳 Cooking Flow
Butterflied the chicken, pierce with a fork, brine in a mixture of water, sugar, and salt for 30 minutes, then let rest at room temperature for 30 minutes. → Pat the chicken dry, coat with batter and panko breadcrumbs, and deep-fry in 170°C (338°F) oil for 5-6 minutes. → Simmer the seasonings with half of the grated daikon to create the daikon sauce. → Slice the chicken katsu, pour the sauce over it, and top with the remaining grated daikon and green onions.
Cooking Steps
Brief Cooking Order
Butterflied the chicken, pierce with a fork, brine in a mixture of water, sugar, and salt for 30 minutes, then let rest at room temperature for 30 minutes. → Pat the chicken dry, coat with batter and panko breadcrumbs, and deep-fry in 170°C (338°F) oil for 5-6 minutes. → Simmer the seasonings with half of the grated daikon to create the daikon sauce. → Slice the chicken katsu, pour the sauce over it, and top with the remaining grated daikon and green onions.
Introduction
By marinating the chicken breast in a brine solution, this chicken katsu stays incredibly tender and juicy without drying out. Enjoy it refreshed with a generous amount of grated daikon radish and a mild Japanese-style dashi sauce.
Step 1
To ensure even thickness, butterfly the thickest part of the chicken breast with a knife, cut in half, and pierce the surface all over with a fork.
Step 2
Place the chicken in a plastic bag, add 100ml of water, 1 tsp of sugar, and 1 tsp of salt. Massage well, remove excess air, seal the bag, and marinate in the refrigerator for 30 minutes.
Step 3
Peel the 200g of daikon radish and grate it using a grater.
Step 4
Remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes to bring it to room temperature.
Step 5
In a bowl, combine 1 egg, 1 tbsp of water, and 3 tbsp of flour. Whisk well until smooth to create the batter.
Ingredients List
Important Notes
💡 Marinating in a mixture of sugar, salt, and water traps moisture within the chicken breast fibers, ensuring a juicy result without dryness.
⚠️ Make sure to let the chicken reach room temperature for 30 minutes after taking it out of the refrigerator; this prevents uneven cooking during frying.
🍳 When deep-frying, avoid touching the chicken until the coating has set to prevent it from peeling off and to ensure a crispy texture.
✨ By dividing the grated daikon between the sauce and the topping, you can enjoy both the flavorful depth of the sauce and the crisp, refreshing texture of the fresh daikon.
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