This Chicken Katsu Has a Restaurant Story. Hand-breaded with fresh panko, with a thick, juicy piece of chicken inside. This chicken katsu was originally used by a chef in a restaurant kitchen.It was later repacked so we could enjoy the same katsu at home. Today, it’s also used in other professional kitchens. What I like most is the balance between the coating and the chicken. The panko fries up beautifully crisp, but the cutlet still has a generous thickness to it. Cut one open and you’ll find tender, juicy chicken beneath the golden crust. ◎What Makes This Chicken Katsu Special 1. Fresh panko breadcrumbs The coating is made with fresh panko, which retains more moisture than dried breadcrumbs. Its larger crumbs create that light, airy texture when fried: crisp around the edges, with room for the flavour and juiciness of the chicken to come through. It’s the kind of coating that makes you want another bite, without feeling too heavy. 2. Seasoned first, then breaded by hand The chicken is carefully seasoned before each piece is coated by hand. The flavour is in the chicken itself, so it tastes good even before you add sauce. And because the coating is applied by hand, the panko has a lovely, uneven texture that turns crisp and golden as it cooks. 3. Made for professional kitchens This is a katsu that chefs use in their own kitchens. It cooks from frozen and can be served in many ways: as the main dish with rice and cabbage, over curry, or tucked into a sandwich. I especially like knowing I can keep two pieces in the freezer and decide what to make when I’m ready to eat. How to cook Deep-fry Heat the oil to 170–180°C (340–355°F). Place the chicken katsu in the oil straight from frozen. Fry for just under 6 minutes, adjusting slightly depending on the thickness. Turn it during cooking if the oil does not fully cover it. Remove when the coating is golden and crisp, and check that the chicken is cooked through before serving. Air fryer You can also cook the katsu straight from frozen in an air fryer. Arrange the pieces in a single layer, turn them partway through, and cook until the coating is crisp and the chicken is thoroughly cooked. Air fryer temperature and time will vary by model, so follow the instructions for your appliance and check the centre before serving. ◎How I Like to Eat It Freshly cooked with shredded cabbage and sauce is always good. My favourite, though, is a chicken katsu sandwich: thick katsu, plenty of cabbage, and sauce between two slices of bread. Press it down gently, cut it in half, and you have a sandwich that feels like something from a good café. On a curry night, I’ll put one on top of the rice instead. The crisp panko and thick chicken make a simple plate of curry feel like a proper katsu curry. First made for a restaurant kitchen, and now one of my favourite things to keep in the freezer. More Details Product Name Chicken Katsu (2pcs) Country of Origin Singapore Contents 2pcs Ingredients Chicken breast, Batter Mix Powder, Nama Panko, Water, Uchiko Powder, Distarch Phosphate, Sodium Carbonate, Calcium Lactate, Monosodium L-Glutamate, Citric Acid, Maltitol Powder, Salt, Egg White Expiry Date See the package How to store Keep frozen -18℃ Sold by Reginaa Pte. Ltd.
