Crispy Chicken Katsu Recipe: A Delicious Japanese Favorite
Chicken Katsu is a beloved Japanese dish known for its crispy exterior and tender, juicy interior. This deep-fried chicken cutlet is coated in a light and crunchy panko breadcrumb crust, then served with a savory tonkatsu sauce. Whether you’re making it for dinner or as a delicious lunch, Chicken Katsu is a crowd-pleaser that’s easy to make at home.
Originating from Japan, Chicken Katsu is similar to a schnitzel but with a unique flavor profile thanks to the Japanese breadcrumbs (panko) and the rich, tangy tonkatsu sauce. The contrast between the crispy crust and the succulent chicken inside is what makes this dish so irresistible. You can serve it over rice, with cabbage slaw, or as a filling sandwich in a soft bun.
With just a few simple ingredients and quick steps, you can enjoy a restaurant-quality meal in the comfort of your own kitchen. Whether you’re making it for family dinner or a special occasion, Chicken Katsu will surely become a staple in your recipe collection.
Equipment
- Large Skillet or Frying Pan: To fry the breaded chicken cutlets until golden and crispy. A non-stick or cast-iron skillet works best for even frying.
- Shallow Bowls: For setting up the breading station. You’ll need three—one for flour, one for beaten eggs, and one for panko breadcrumbs.
- Tongs or Fork: To handle the chicken cutlets while breading and frying, tongs or a fork help avoid direct contact with the hot oil.
- Meat Thermometer: To ensure the chicken reaches the proper internal temperature of 165°F (74°C) and is cooked through.
- Paper Towels: To drain excess oil from the fried chicken and keep it crispy.
- Serving Plate: To serve the finished Chicken Katsu, ideally with tonkatsu sauce and your choice of sides.
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 tablespoon vegetable oil for frying
- Tonkatsu sauce for serving
- Optional: rice and shredded cabbage for serving
Instructions
- Prepare the Chicken: Start by seasoning both sides of the chicken breasts with salt and pepper. If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets.
- Breading Setup: Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, add the panko breadcrumbs.
- Coat the Chicken: Dredge each chicken cutlet in the flour, making sure it’s fully coated. Next, dip it into the beaten egg, and then coat it with the panko breadcrumbs, pressing gently to adhere the breadcrumbs.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the breaded chicken cutlets. Fry for 3-4 minutes on each side until golden brown and crispy. Make sure to cook the chicken through—use a meat thermometer if needed, aiming for an internal temperature of 165°F (74°C).
- Drain and Serve: Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain excess oil. Slice the chicken into strips and serve with tonkatsu sauce on the side. You can also serve it with steamed rice and shredded cabbage if desired.
Notes
To make your Chicken Katsu even more delicious, consider adding a little seasoning to the flour or panko breadcrumbs, like garlic powder, onion powder, or paprika, for extra flavor. For a richer taste, try marinating the chicken in a mixture of soy sauce, ginger, and garlic before breading it. You can also serve it with a homemade tonkatsu sauce, or drizzle it with a bit of sesame oil for added depth.