crispy chicken katsu recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best crispy chicken katsu recipe

I’m so excited to share my crispy chicken katsu recipe with you all today. I’ve been making this dish for years, and it’s always a hit with my family.

The Japanese-inspired breading on the chicken gives it a nice crunch that complements the juicy meat perfectly. I love serving it with a side of steamed vegetables or a simple salad to balance out the meal.

My kids go crazy for the crispy exterior and tender interior, and I appreciate how easy it is to make in large quantities for family gatherings. Plus, it’s a relatively healthy option compared to other fried foods, thanks to the lean protein and crunchy veggies.

One of my favorite things about this recipe is how versatile it is – you can serve it as a main course or use it as a topping for rice bowls or salads. I like to think of this dish as a fusion of Japanese and American flavors, which makes it perfect for our multicultural family dinner nights.

As an added bonus, the leftover chicken makes amazing sandwiches or wraps the next day, so don’t be afraid to make extra if you have any leftovers! In terms of origins, katsu itself has its roots in Japan, where tonkatsu (breaded pork cutlet) was invented by Japanese chefs in the late 19th century.

Over time, variations of this dish spread throughout Asia and beyond, incorporating local ingredients and cooking techniques. Today, you can find katsu variations made with chicken, beef, pork, or even seafood in many Asian restaurants around the world.

Crispy Chicken Katsu

4.8 from 985 votes

Crispy Chicken Katsu is a Japanese-style breaded and fried chicken cutlet. It is served with a tangy tonkatsu sauce, making it a delightful and satisfying dish.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 eggs
2 cups panko breadcrumbs

For the Tonkatsu Sauce

1/2 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp sugar
1/2 tsp garlic powder

👨‍🍳Directions

1Place each chicken breast between two sheets of plastic wrap.
2Use a meat mallet to pound the chicken until it is about 1/2-inch thick.
3This will help the chicken cook evenly and become tender.
4Season the flour with salt and black pepper.
5Dredge each chicken breast in the seasoned flour, shaking off any excess.
6Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
7Finally, press the chicken into the panko breadcrumbs, making sure it is fully covered.
8The breading should adhere well to the chicken, creating a crispy exterior.
9Heat about 1/2-inch of vegetable oil in a large skillet over medium heat.
10Use a frying thermometer to monitor the temperature, aiming for 350°F.
11Once the oil is hot, carefully place the breaded chicken cutlets in the skillet.
12Cook for 3-4 minutes on each side, or until the chicken is golden brown and crispy.
13The internal temperature of the chicken should reach 165°F.
14Use tongs to flip the chicken and avoid splashing hot oil.
15Remove the cooked chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
16Allow the chicken to rest for a few minutes before slicing.
17This will help the juices redistribute, ensuring a moist and tender chicken.
18While the chicken is cooking, prepare the tonkatsu sauce by combining ketchup, Worcestershire sauce, soy sauce, sugar, and garlic powder in a small bowl.
19Mix well until the sugar is fully dissolved.
20Taste and adjust the seasoning if necessary.
21The sauce should have a balanced sweet and tangy flavor.

🔧Equipment

Mixing bowls
Measuring cups and spoons
Skillet
Tongs
Frying thermometer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Crispy Chicken Katsu Works

This crispy chicken katsu recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner solution. One of my favorite things about this recipe is how well it reheats – simply place the leftover chicken in the oven at 350°F (180°C) for about 10-15 minutes until heated through.

You can also reheat it in the microwave using short intervals until hot – just be sure not to overcook it! For storage ideas, I recommend letting the cooked chicken cool completely before refrigerating or freezing it for later use.

When reheating frozen chicken katsu, make sure to thaw it first by leaving it at room temperature overnight before reheating as needed.

❓ Frequently Asked Questions About Crispy Chicken Katsu

Q1: What is katsu?

Katsu is a popular Japanese dish that consists of breaded and deep-fried meat (usually pork or chicken) served with shredded cabbage and a side of rice.

Q2: What are the key ingredients in crispy chicken katsu?

The key ingredients in this recipe are chicken breasts, all-purpose flour, eggs, panko breadcrumbs, vegetable oil for frying, salt and pepper to taste.

Q3: Can I make this recipe without panko breadcrumbs?

While panko breadcrumbs are traditional in katsu recipes, you can substitute them with regular breadcrumbs or even crushed crackers if that’s what you have on hand.

Q4: How do I keep my breading from getting soggy?

To prevent your breading from getting soggy, make sure to pat your chicken dry with paper towels before dredging it in flour and then eggs. This will help create a crisper exterior.

Q5: Can I use leftover chicken katsu for sandwiches or wraps?

Yes! Leftover chicken katsu makes amazing sandwiches or wraps – simply slice it thinly and serve on a bun with your favorite toppings.

Similar Posts