chicken katsu easy recipe

Written ByJenny Smyth Posted on
chicken katsu easy recipe
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The Best chicken katsu easy recipe

Chicken katsu is a popular Japanese dish that has gained worldwide recognition for its simplicity and deliciousness. It originated in Japan, where it is often served as a main course or side dish.

The dish consists of breaded and deep-fried chicken cutlets, which are typically served with shredded cabbage, steamed rice, and a side of miso soup. The combination of crispy exterior and juicy interior makes chicken katsu a crowd-pleaser.

As a home cook, I love the ease of this recipe and the flexibility to adjust the breading ingredients to suit my family’s taste preferences. My kids adore helping me prepare the breading mixture, which makes mealtime even more enjoyable.

One of the best aspects of this recipe is that it’s easy to scale up or down depending on the number of guests or leftovers needed. This recipe is perfect for busy weeknights or special occasions when you want to impress your guests with a mouth-watering dish without too much fuss.

In terms of health benefits, chicken katsu is a relatively lean protein option when compared to other fried foods. By using whole-wheat breadcrumbs and reducing the amount of oil used in frying, we can make this dish even healthier.

Furthermore, the vitamin B6 content in chicken helps to maintain healthy blood cells and supports immune function. With these benefits in mind, I always feel confident serving this recipe to my family and friends.

Easy Chicken Katsu

Easy Chicken Katsu

4.6 from 1196 votes

This easy chicken katsu recipe features crispy panko-crusted chicken cutlets served with a tangy tonkatsu sauce. It is a quick and satisfying Japanese-inspired meal that comes together in under 30 minutes.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

2 boneless skinless chicken breasts (about 1 lb), halved horizontally
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil for frying

For the Tonkatsu Sauce

1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon Dijon mustard

For Serving

Steamed rice
Shredded cabbage

👨‍🍳Directions

1Place each chicken piece between two sheets of plastic wrap.
2Pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
3Season both sides with salt and pepper.
4Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko.
5Dredge each chicken piece first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat thoroughly with panko, pressing gently to adhere.
6Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering, around 350°F.
7Carefully place 2 chicken pieces in the hot oil without overcrowding.
8Fry for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 165°F.
9Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
10Repeat with remaining chicken pieces, adding more oil if needed and allowing the oil to return to temperature between batches.
11In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until smooth.
12Slice the chicken katsu into strips and serve over steamed rice with shredded cabbage, drizzled with the tonkatsu sauce.

🔧Equipment

Meat mallet or rolling pin
Shallow bowls (3)
Large skillet
Tongs
Paper towels
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 145mg🧂Sodium: 820mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a lighter version, you can bake the breaded chicken on a wire rack set over a baking sheet at 425°F for 15 to 18 minutes, flipping halfway, until golden and cooked through. The tonkatsu sauce can be made ahead and stored in the refrigerator for up to a week.

Watch Video Of How Easy Chicken Katsu Works

This recipe works well for family gatherings because it’s easy to scale up or down depending on the number of guests. Additionally, it’s a great way to get kids involved in cooking by letting them help with the breading mixture.

When storing leftovers, be sure to keep them refrigerated at 40°F (4°C) or below within two hours after cooking. You can reheat leftover chicken katsu by placing it in a single layer on a baking sheet and baking it at 350°F (180°C) for about 10-15 minutes until crispy again.

❓ Frequently Asked Questions About Chicken Katsu

Q: What is chicken katsu?

Chicken katsu is a Japanese dish that consists of breaded and deep-fried chicken cutlets.

Q: What type of meat is used in chicken katsu?

The most common type of meat used in chicken katsu is boneless, skinless chicken breast or thighs.

Q: How do you make chicken katsu at home?

To make chicken katsu at home, you’ll need boneless, skinless chicken breasts or thighs, whole-wheat breadcrumbs, eggs, panko breadcrumbs (optional), vegetable oil for frying, shredded cabbage for serving.

Q: Can I use different seasonings for the breading mixture?

Yes, you can use various seasonings such as paprika, garlic powder, onion powder, dried herbs like parsley or thyme to give your breading mixture extra flavor.

Q: Is it possible to bake instead of fry?

Yes, you can bake the breaded chicken cutlets instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20-25 minutes or until golden brown.

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