Why You’ll Love This Recipe

Chicken Katsu is a crispy and tender delight that’s perfect for anyone who loves a hearty, flavorful meal. The juicy chicken breast is coated in a crispy panko crust that offers a satisfying crunch with every bite. It’s quick and easy to make, and the katsu sauce adds a delicious depth of flavor, balancing the savory breading with a hint of sweetness and tang. Whether you’re cooking for yourself or for a group, Chicken Katsu is sure to please with its comforting, familiar taste.

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Salt and pepper to taste
Vegetable oil for frying

For the Katsu Sauce:

¼ cup ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mirin (optional)
1 teaspoon Dijon mustard
1 teaspoon sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound them to an even thickness using a meat mallet or rolling pin. This ensures the chicken cooks evenly and stays tender.
Set up a breading station: In one shallow dish, add the flour and season it with salt and pepper. In a second dish, place the beaten eggs. In a third dish, add the panko breadcrumbs.
Bread the chicken: Dredge each piece of chicken first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs, pressing down gently to ensure it sticks.
Fry the chicken: Heat about ½ inch of vegetable oil in a large frying pan over medium heat. Once the oil is hot (around 350°F), add the breaded chicken breasts. Fry each side for 3-4 minutes, or until golden brown and cooked through, with an internal temperature of 165°F.
Prepare the katsu sauce: In a small bowl, whisk together the ketchup, soy sauce, Worcestershire sauce, mirin, Dijon mustard, and sugar. Adjust the seasoning to taste.
Serve: Slice the fried chicken into strips and drizzle the katsu sauce over the top. Serve with steamed rice and shredded cabbage, and enjoy!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Vegetarian Katsu: Replace the chicken with eggplant or tofu for a vegetarian version of this dish. Simply slice the eggplant or tofu, bread, and fry as you would the chicken.
Sauce Variations: You can experiment with different sauces such as teriyaki or spicy mayo for a unique twist.
Spicy Katsu: Add a dash of sriracha or chili flakes to the katsu sauce for some heat.

Storage/Reheating

Storage: Leftover Chicken Katsu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken in a 350°F oven for 10-15 minutes to crisp it up again. Alternatively, you can reheat in a skillet over medium heat for a few minutes on each side.

FAQs

1. Can I use chicken thighs instead of breasts for Chicken Katsu?

Yes, chicken thighs can be used instead of breasts for a juicier, more flavorful version of Chicken Katsu.

2. What is the best type of breadcrumbs to use?

Panko breadcrumbs are ideal for Chicken Katsu as they create a light and crispy texture, but you can use regular breadcrumbs if panko is unavailable.

3. Can I make the Katsu sauce ahead of time?

Yes, the Katsu sauce can be made ahead and stored in the fridge for up to a week.

4. Can I freeze Chicken Katsu?

Yes, you can freeze the breaded but uncooked chicken before frying. Just coat the chicken, then freeze it in a single layer before transferring to a bag. Fry directly from frozen.

5. How do I know when the chicken is fully cooked?

To ensure your chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F.

6. Is Katsu sauce spicy?

No, traditional Katsu sauce is not spicy. However, you can add some hot sauce or chili flakes if you prefer a spicier version.

7. What can I serve with Chicken Katsu?

Chicken Katsu is often served with steamed white rice, shredded cabbage, and pickled vegetables. You can also pair it with a light salad or miso soup.

8. How can I make Chicken Katsu gluten-free?

To make Chicken Katsu gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.

9. Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken at 400°F for 20-25 minutes or until crispy and cooked through. Make sure to spray the chicken with cooking oil before baking for a crispier result.

10. Can I use a different meat for Katsu?

Yes, you can use pork (tonkatsu), fish, or even tofu as alternatives to chicken for a similar katsu-style dish.

Conclusion

Chicken Katsu is an easy-to-make, crispy, and tender dish that is full of flavor. With its crunchy exterior and juicy chicken inside, it’s a meal that is loved by many. Paired with the savory Katsu sauce and some rice and cabbage, it becomes a complete, satisfying dish. Whether you stick to the classic version or explore variations, Chicken Katsu is sure to become a favorite in your kitchen!

Chicken Katsu

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Author: Ava
Total Time: 30min
Yield: 4servings
Diet: Gluten Free

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Description

Chicken Katsu is a crispy, tender Japanese dish made with breaded chicken served with a savory and tangy Katsu sauce. Easy to prepare and incredibly satisfying, this dish is perfect for both weeknight dinners and special occasions. Paired with rice and shredded cabbage, it delivers a satisfying crunch and rich flavor.

Instructions

For the Chicken:

Prepare the chicken:
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking and keeps the chicken tender.
Set up a breading station:
In one shallow dish, add the flour and season it with salt and pepper. In a second dish, place the beaten eggs. In a third dish, add the panko breadcrumbs.
Bread the chicken:
Dredge each chicken breast first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it in the panko breadcrumbs. Press the breadcrumbs gently to ensure they stick.
Fry the chicken:
Heat about ½ inch of vegetable oil in a large frying pan over medium heat. Once the oil reaches around 350°F, carefully add the breaded chicken breasts. Fry each side for 3-4 minutes, or until golden brown and fully cooked, with an internal temperature of 165°F.