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This fried item was developed in Japan in the 20th century with Western Influence in mind. It's almost like a more upscale, Japanese version of chicken nuggets that Americans love, but we use panko to make the dish extra crispy and of course make sure to use good quality chicken so the meat is moist. The recipe, after the jump.

One day in our conference room up in the sky, we got to talking about food cultures we all loved but wanted to know more about. With that, the idea of Around The World In 5 Editors was born. Each day this week, one of the editors breaks in with a lineup of stories, recipes, interviews and personal essays dedicated to their respective country. In honor of today’s focus on Japanese cuisine, fry up some chicken katsu.

Chicken katsu was developed in Japan in the 20th century with Western Influence in mind. It's almost like a more upscale, Japanese version of chicken nuggets that Americans love, but we use panko to make the dish extra crispy and of course make sure to use good quality chicken so the meat is moist. Katsu was actually first popularized in Japan using beef cutlet, then pork, but we like to use chicken because it's lighter. To complement and enhance the flavor of the chicken, the accompanying julienned carrots, lemon juice and tomato are all very important, giving the dish some acid.