{"id":24624,"date":"2022-01-21T23:38:10","date_gmt":"2022-01-22T07:38:10","guid":{"rendered":"https:\/\/kimchimari.com\/?p=24624"},"modified":"2022-01-22T21:34:29","modified_gmt":"2022-01-23T05:34:29","slug":"chicken-katsu","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/chicken-katsu\/","title":{"rendered":"Chicken Katsu (\uce58\ud0a8\uae4c\uc2a4)"},"content":{"rendered":"\n

Chicken Katsu \uce58\ud0a8 \uae4c\uc2a4 made with chicken breasts is our family’s favorite chicken version of the popular Donkatsu (pork cultlet). Fresh Panko crumbs and my homemade Tonkatsu sauce make this dish extra yummy!! Bonus Korean style Donkatsu brown sauce recipe included.<\/em><\/p>\n\n\n\n

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Chicken Katsu with Cabbage Slaw<\/figcaption><\/figure>\n\n\n\n

Chicken Katsu or actually Tonkatsu is originally a Japanese dish but has become so popular in Korea, I really have to say it is now really part of Korean cuisine. Tonkatsu was one of my favorite food when I was little. As you may know, my sisters were all already in college when I was just in elementary school, and on the last day of my school semester, my sisters often took me to a restaurant to treat me for being a good student. \u2764\ufe0f<\/p>\n\n\n\n

Because they were all 10+ years older, my sisters were more like a mom than a sister many times. And my top 3 favorites were either Tangsuyuk (sweet-sour pork), Tonkatsu \ub3c8\uae4c\uc2a4 and Tongmandu<\/a> \ud1b5\ub9cc\ub450 (steamed \ud83e\udd5f )!! These were my absolute favorites to get .. and I could never get enough of them.<\/p>\n\n\n\n

After I got married to my husband and lived in Gainesville, Florida, there were no restaurants that served these and so I had to make them for myself. But because pork did not sit well with my husband (he gets red rashes and a stuffy nose), I ended up substituting chicken breasts to make Chicken Katsu instead. I still LOVE Tonkatsu and I get it whenever I have the chance but at home, I’m (almost) just has happy to eat Chicken Katsu because it’s also really yummy!!<\/p>\n\n\n\n

What is Chicken Katsu \uce58\ud0a8 \uac00\uc2a4?<\/h2>\n\n\n\n

Chicken Katsu is a derivative of Donkatsu and Tonkatsu (Pork cutlet) \ub3c8\uac00\uc2a4, \ub3c8\uae4c\uc2a4 originates from the European Schnitzel dish. Japanese started calling it Don Katsu-Letsu which was supposed to sound like ‘cutlet’ \ud83d\ude09 and then it got shortened to just ‘katsu’. Japanese Tonkatsu came into Korean cuisine after the war in the 1930’s and 40’s but it gained popularity when Kyeong Yang Sik started to become mainstream in the 60’s and beyond.<\/p>\n\n\n\n

What is Kyeong Yang Sik \uacbd\uc591\uc2dd?<\/h3>\n\n\n\n

Kyeong-Yang-Sik \uacbd\uc591\uc2dd means ‘light western meals’ and it refers to Koreanized western foods that were served in a more minimalistic fashion. Instead of having a full course meal that consists of several courses of appetizers, soups, salads, main, and desserts.. you know how it goes. These Korean restaurants served usually 2 courses. The first course is a soup (usually cream of corn or mushroom soup) and then the 2nd course included salad, main, rice, kimchi or danmuji pickles all served on one large plate! Sometimes it also had a piece of fruit as dessert but all together at the same time!<\/p>\n\n\n\n

Note, there’s always rice on the plate. haha.. they sometimes do give you bread rolls separately with jam and butter.<\/p>\n\n\n\n

Tonkatsu (\ub3c8\uac00\uc2a4), Beef katsu (\ube44\ud6c4\uac00\uc2a4), Hambak Steak (\ud568\ubc15\uc2a4\ud14d), Omurice and Spaghetti are probably some of the most common and popular main menu items in a Kyeong-Yang-Sik restaurant. Once you choose the main protein, the rest are fixed and you will get a plate full of all the other items that come with it. Of course, if it’s Omurice or Spaghetti, you will most likely get the salad and pickles to go with the main dish.<\/p>\n\n\n\n

Difference between Korean vs Japanese style Katsu<\/h3>\n\n\n\n

So interestingly enough, Korean Kyeong-Yang-Sik Tonkatsu or Chicken Katsu is somewhat closer to the original Schnitzel version because it uses every thinly pounded meat (vs Japanese Tonkatsu) and using a brown sauce instead of the Japanese Tonkatsu\/Donkatsu sauce which has a lot of Worcestershire flavor in the sauce. <\/p>\n\n\n\n

How to Make Chicken Katsu<\/h2>\n\n\n\n

Ingredients<\/p>\n\n\n\n