Chicken Katsu Recipe
Chicken Katsu is a classic Japanese dish featuring tender chicken cutlets coated in a crispy panko breadcrumb crust and fried to golden perfection. Served with savory tonkatsu sauce, this comforting dish is perfect for dinner or a delicious sandwich filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Chicken
- 4 chicken cutlets (about 1 pound, or 2 large chicken breasts, halved horizontally)
- ½ teaspoon salt, plus additional for seasoning
- ¼ teaspoon black pepper
Breading
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko bread crumbs
For Frying and Serving
- Vegetable oil (for frying, about ½ inch depth)
- Tonkatsu sauce or Japanese barbecue sauce (for serving)
Instructions
- Prepare the Chicken: Pound the chicken cutlets to an even thickness of about ¼ inch if needed. Season both sides of the chicken evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
- Set Up Breading Stations: Place the flour in a shallow bowl, the beaten eggs in a second shallow bowl, and the panko bread crumbs in a third shallow bowl to create a dredging station.
- Coat the Chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken firmly into the panko breadcrumbs until thoroughly coated on all sides.
- Heat the Oil: In a large skillet, pour enough vegetable oil to reach about ½ inch deep. Heat the oil over medium heat until it reaches approximately 340°F (170°C), which is ideal for frying the chicken.
- Fry the Chicken: Carefully add 1 or 2 breaded chicken cutlets to the hot oil, avoiding overcrowding the pan. Fry for 3 to 4 minutes on each side, or until the chicken turns a golden brown and is fully cooked through.
- Drain and Season: Remove the cooked chicken cutlets and place them on a paper towel–lined plate to drain excess oil. Immediately season with a little additional salt to taste.
- Serve: Slice the chicken katsu into strips and serve warm with tonkatsu sauce or Japanese barbecue sauce on the side for dipping.
Notes
- For an even crispier texture, use Japanese-style panko breadcrumbs.
- You can substitute chicken breasts with pork cutlets if preferred.
- Maintain oil temperature between 320°F and 350°F to avoid greasy or undercooked chicken.
- Serve alongside steamed rice and shredded cabbage for a traditional Japanese meal.
- Leftovers can be stored in the refrigerator and reheated in an oven or air fryer to retain crispiness.
Keywords: Chicken Katsu, Japanese fried chicken, panko chicken cutlets, tonkatsu sauce, crispy fried chicken
Find it online: https://tastybynova.com/chicken-katsu-recipe/
