Chicken Katsu Recipe
Crispy, golden perfection meets tender, juicy chicken in this irresistible Chicken Katsu recipe. A beloved staple of Japanese cuisine, this dish brings together savory flavors, crunchy textures, and a touch of comfort in every bite.
Perfectly seasoned and coated with light, airy panko breadcrumbs, these fried chicken cutlets deliver restaurant-quality satisfaction at home. Whether you’re new to Japanese flavors or a long-time fan, this recipe promises simplicity without compromising on taste.
Ideal for weeknight dinners or meal prepping, this Chicken Katsu pairs beautifully with a drizzle of katsu sauce, a side of steamed rice, and fresh greens. It’s a culinary delight you’ll want to make on repeat!
Chicken Katsu Ingredients: A Perfect Harmony of Flavor and Texture
- Chicken Breasts: The star of the dish, providing tender, juicy bites that are the foundation of this crispy delight.
- Panko Breadcrumbs: The secret to that signature golden crunch, creating a light and airy coating.
- Soy Sauce: Adds a savory depth, subtly enhancing the chicken’s natural flavors.
- Egg: Acts as the perfect binder, ensuring the breadcrumbs adhere beautifully.
- Katsu Sauce: The ultimate finishing touch, delivering a tangy-sweet contrast to the crispy chicken.
Recipe Tips for Chicken Katsu
- Choose the Right Oil
For that perfect golden crust, use oil with a high smoke point, such as peanut or vegetable oil. This ensures your chicken cooks evenly without burning, giving you a crisp, restaurant-quality finish every time. - Keep Your Coating Crispy
To achieve the ultimate crunch, gently press the panko breadcrumbs onto the chicken after coating. This step helps the crumbs adhere securely and results in a thicker, more even crust during frying. - Monitor Oil Temperature
Use a kitchen thermometer to maintain an oil temperature of 350°F. Cooking at the right heat prevents soggy or overcooked chicken while locking in juiciness and achieving a consistent golden brown exterior.
What to Serve with Chicken Katsu
- Steamed Rice
The fluffy, subtle flavor of steamed rice balances the savory richness of the chicken and the tangy-sweet katsu sauce, making it the perfect base for soaking up every delicious bite. - Shredded Cabbage Salad
A fresh cabbage salad drizzled with a light sesame or miso dressing complements the dish’s richness while adding a refreshing crunch and a hint of acidity. - Miso Soup
A warm bowl of miso soup provides a comforting, umami-packed pairing, rounding out your meal with authentic Japanese flavors and a touch of soothing warmth.
Frequently Asked Questions
1. Can I bake the chicken instead of frying it?
Yes, bake the breaded chicken at 400°F for 20-25 minutes, flipping halfway through. While it won’t be as crispy as frying, it’s a healthier alternative.
2. How do I prevent the breading from falling off?
Ensure the chicken is patted dry before coating, and let the breaded cutlets rest for 5-10 minutes before frying to secure the breadcrumbs.
3. Can I make this recipe gluten-free?
Absolutely! Substitute regular flour and panko breadcrumbs with gluten-free alternatives to enjoy this dish without compromise.
4. How do I reheat leftovers without losing crispiness?
Reheat the chicken katsu in an oven or air fryer at 350°F for 8-10 minutes to restore its crunchy texture. Avoid microwaving to prevent sogginess.
Chicken Katsu Recipe
Ingredients
- Tonkatsu Sauce
- 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.
Instructions
- Flatten the chicken breasts to an even thickness of approximately 1/2 inch using a meat mallet or rolling pin. Season each side evenly with salt and pepper, then drizzle with soy sauce to infuse a subtle umami flavor.
- Prepare three separate bowls: one containing the flour, another with the whisked egg, and a third filled with panko breadcrumbs.
- Coat each chicken breast first in the flour, ensuring a light dusting, followed by a dip in the egg. Finish by thoroughly covering the chicken with panko breadcrumbs, pressing gently to secure the coating.
- Heat the oil in a non-stick skillet until it reaches a temperature of at least 350°F. Carefully place the breaded chicken into the hot oil and fry for 4-5 minutes on each side, or until the cutlets are golden brown and cooked through.
- Transfer the fried chicken to a plate lined with paper towels to remove excess oil. Allow it to cool slightly before slicing into strips. Serve immediately with katsu sauce for dipping or drizzling.
Notes
To freeze, cool the chicken completely, then store in freezer-safe bags for up to 3 months.
