Chicken Katsu recipe
Indulge in the crispy delight of Chicken Katsu, a beloved Japanese comfort food that perfectly balances tender chicken with a golden, crunchy exterior. This family recipe invites you to experience authentic flavors right in your kitchen.
Each bite reveals the art of simple preparation, showcasing pounded chicken breasts coated in seasoned flour, egg, and panko bread crumbs. Paired with fluffy white rice and rich tonkatsu sauce, this dish promises a satisfying meal for everyone.
Whether enjoyed on a casual weeknight or served at a gathering, Chicken Katsu is sure to impress. Discover the joy of this culinary classic that’s both easy to make and universally adored.
Chicken Katsu Ingredients
Chicken katsu features succulent chicken breasts, pounded to tender perfection, allowing for an even cook and delightful texture. Each piece is seasoned simply with salt and pepper, enhancing the natural flavors.
A light coating of all-purpose flour creates a foundation for the subsequent layers, while the beaten egg acts as a binder, ensuring the panko adheres perfectly. The panko bread crumbs introduce a signature crunch, transforming this dish into a satisfying experience with every bite.
Frying oil is essential for achieving that coveted golden-brown exterior, allowing the katsu to crisp while keeping the chicken juicy inside. Together, these ingredients come together to create a beloved dish that’s both comforting and irresistible.
Chicken Katsu: An Irresistible Japanese Classic
Chicken katsu is a delightful Japanese-style fried chicken that brings together tender, juicy chicken with a crisp, golden coating. This family recipe is not only easy to prepare but also versatile enough to substitute pork cutlets for a traditional tonkatsu. Serve it with fluffy white rice and a drizzle of tonkatsu sauce for a meal that’s sure to please.
Recipe Tips
- Pound Evenly: For the best results, pound the chicken breasts to an even thickness of about ½ inch. This ensures uniform cooking, preventing dry edges while keeping the center moist and tender. A meat mallet or rolling pin works well for this task, so take your time to get it right!
- Coating Technique: Achieving a perfectly crisp coating is all about the layering process. After seasoning the chicken, dredge it in flour first to help the egg adhere better. Ensure each piece is fully coated in panko by pressing firmly into the crumbs, creating a thick crust that will hold up during frying.
- Oil Temperature: Maintaining the right oil temperature is crucial for achieving that golden-brown exterior. If the oil is too hot, the coating may burn before the chicken cooks through; too low, and you’ll end up with greasy katsu. Use a kitchen thermometer to keep the oil at around 350°F (175°C) for optimal frying results.
What to Serve with Chicken Katsu
- Fluffy White Rice: The classic pairing for chicken katsu is a serving of fluffy white rice. The mild flavor and soft texture of the rice balance out the crispy chicken, soaking up any delicious tonkatsu sauce that drizzles down. For added flavor, consider cooking the rice with a bit of dashi or seasoning it with a sprinkle of sesame seeds.
- Tonkatsu Sauce: This tangy and slightly sweet sauce is essential for dipping your chicken katsu. Its rich flavor complements the savory notes of the fried chicken perfectly. You can purchase it from most Asian grocery stores or easily make your own by mixing ketchup, Worcestershire sauce, soy sauce, and a hint of sugar.
- Fresh Cabbage Salad: A refreshing side of finely shredded cabbage adds a crunchy contrast to the dish. Toss the cabbage with a light dressing of rice vinegar, soy sauce, and a touch of sesame oil for a simple yet flavorful accompaniment. This salad not only balances the richness of the chicken but also adds a burst of color to your plate.
FAQ
- Can I use other meats for katsu?
Yes, chicken katsu can easily be made with pork cutlets, creating a dish known as tonkatsu. You can also experiment with thinly sliced beef or even eggplant for a vegetarian version. - How can I store leftover chicken katsu?
Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the crispiness, reheat in an oven or air fryer instead of the microwave. - Can I make the coating ahead of time?
Yes, you can prepare the flour, egg, and panko stations ahead of time. However, it’s best to coat the chicken just before frying to ensure the coating stays fresh and crispy. - What can I substitute for panko bread crumbs?
If you can’t find panko, regular breadcrumbs can be used in a pinch. For a different texture, crushed cornflakes or even crushed crackers can provide a delightful crunch, though the flavor may vary slightly.
Chicken Katsu Recipe
Ingredients
- 4 small skinless boneless chicken breasts
- 1 cup panko breadcrumbs
- 2 tablespoons soy sauce
- 2 tablespoons all-purpose flour
- 1 large egg whisked
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooking oil for frying
- ½ cup katsu sauce
- Ingredients for Tonkatsu Sauce
- ½ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin Japanese sweet wine
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 garlic clove finely minced
Instructions
- Directions for Tonkatsu Sauce
- Assemble all ingredients.
- In a mixing bowl, combine the ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic.
- Stir thoroughly to blend the flavors, then allow the sauce to rest for at least 30 minutes before serving.
- Directions for Chicken Katsu
- Flatten the chicken breasts to a uniform thickness of ½ inch using a meat mallet or rolling pin. Season both sides with salt, pepper, and a drizzle of soy sauce.
- Arrange three separate bowls: one for flour, one for panko breadcrumbs, and one for the whisked egg.
- Coat each chicken breast in flour, then dip it in the egg, and finally press it into the panko breadcrumbs, ensuring an even coating.
- Heat the oil in a non-stick skillet over medium-high heat until it reaches 350°F (175°C). Carefully fry the breaded chicken, cooking for 4–5 minutes on each side or until golden and fully cooked.
- Transfer the cooked chicken onto a paper towel-lined plate to absorb excess oil.
- Slice the chicken into strips and serve with the prepared tonkatsu sauce.
- Enjoy this restaurant-quality chicken katsu in the comfort of your home!
Notes
This homemade tonkatsu sauce is a versatile and flavorful condiment. While traditionally paired with crispy fried pork cutlets, it also complements coconut shrimp and serves as an excellent dip for umeboshi pork rolls. Store any remaining sauce in the refrigerator—if there’s any left! Ingredients
½ cup ketchup
2 tablespoons soy sauce
1 tablespoon mirin (Japanese sweet rice wine)
1 tablespoon brown sugar
1 ½ teaspoons Worcestershire sauce
1 teaspoon freshly grated ginger
1 clove garlic, finely minced
Directions
Gather all necessary ingredients.
In a medium bowl, combine the ketchup, soy sauce, mirin, brown sugar, Worcestershire sauce, ginger, and garlic. Stir thoroughly until the mixture is well-blended.
Allow the sauce to rest for at least 30 minutes, enabling the flavors to meld harmoniously.
While this sauce can be enjoyed after the initial resting period, refrigerating it for a full day will enhance its taste.
