If you’re searching for that irresistible crunch and a satisfying comfort meal, this Chicken Katsu Recipe brings a taste of Japan’s beloved crispy chicken cutlet straight into your kitchen. Perfectly tender chicken, a golden, shatteringly crisp panko coating, and a drizzle of tangy, sweet-savory tonkatsu sauce all come together in a dish that’s simple to make yet bursting with flavor. Whether you’ve enjoyed katsu at your favorite restaurant or are new to its charms, this recipe will quickly become a favorite in your dinner rotation!
Ingredients You’ll Need
Gathering your ingredients is part of the fun for this recipe! Each component is both easy to find and totally essential, working together to create the signature taste and irresistible crunch of Chicken Katsu Recipe.
- Chicken breasts: Opt for boneless, skinless chicken breasts; pounding them to an even thickness ensures quick, even frying.
- Salt and black pepper: These basics might seem simple, but seasoning is vital for juicy, flavorful chicken.
- All-purpose flour: Forms the first layer in your breading, helping everything stick and crisp up perfectly.
- Eggs: Beaten eggs act as the glue, ensuring a thick breadcrumb coating.
- Panko breadcrumbs: This Japanese-style breadcrumb is the secret to that signature crunch—don’t swap it for regular breadcrumbs!
- Vegetable oil: Choose a neutral oil with a high smoke point for safe, even frying.
- Cooked rice and tonkatsu sauce: Fluffy rice and a generous drizzle of this tangy-sweet sauce take your Chicken Katsu Recipe from great to unforgettable.
How to Make Chicken Katsu Recipe
Step 1: Season the Chicken
Begin by laying out your chicken breasts and giving them a good pounding so they’re even all over. Season both sides generously with salt and black pepper. This step might seem basic, but trust me—it guarantees every bite of your Chicken Katsu Recipe is bursting with flavor.
Step 2: Set Up Your Breading Station
Get ready for some hands-on fun! Arrange three shallow bowls: one with the flour, one with the beaten eggs, and one with those beautifully crisp panko breadcrumbs. This organized setup makes the breading process not only easier but also ensures every piece gets evenly coated, the secret behind a perfect Chicken Katsu Recipe.
Step 3: Bread the Chicken
Dredge each chicken breast in flour, shaking off the excess, then give it a quick dip in the egg. Next, coat it thoroughly in panko breadcrumbs, pressing gently so the coating sticks. This triple-layer process is what gives Chicken Katsu Recipe its iconic crunch that everyone raves about.
Step 4: Pan-Fry to Perfection
Pour about half an inch of vegetable oil into a large skillet and heat it over medium. When it reaches 350°F (a breadcrumb should sizzle when dropped in), carefully add the chicken and fry for 3–4 minutes per side, or until golden brown and cooked through. Work in batches for best results, and keep an eye on the temperature to ensure flawless cooking.
Step 5: Drain and Rest
Once your cutlets are crispy and cooked, transfer them to a paper towel-lined plate to soak up extra oil. Let them rest for a minute or two; this keeps the crust crisp and ensures the juices stay locked inside each piece of your Chicken Katsu Recipe.
Step 6: Slice and Serve
To finish, slice the chicken into strips for easy handling and maximum sauce coverage. Pile onto plates with steaming rice and a big drizzle or side of tonkatsu sauce, and dive in while it’s hot!
How to Serve Chicken Katsu Recipe
Garnishes
A little garnish goes a long way! Try a sprinkle of thinly sliced scallions or sesame seeds for color and flavor, or add a handful of crunchy shredded cabbage to echo Japanese restaurant presentations.
Side Dishes
Traditional Chicken Katsu Recipe is often served with fluffy white rice and tangy-sweet tonkatsu sauce, but don’t stop there. Pair it with a bright cucumber salad or miso soup to round out your homemade Japanese feast.
Creative Ways to Present
Feeling adventurous? Turn your Chicken Katsu Recipe into a crispy katsu sandwich with shredded cabbage and sauce on a toasted bun, or slice it over a hearty Japanese curry for an extra-comforting twist!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the chicken cool completely before storing. Place in an airtight container and keep in the fridge for up to 3 days—great for meal prep or next-day lunches!
Freezing
Chicken Katsu freezes beautifully. Lay the cooked, cooled cutlets on a baking sheet to freeze individually, then transfer to a freezer bag or container for up to 2 months. This keeps them from sticking together and makes reheating a breeze.
Reheating
To revive the crunch, reheat leftover or frozen Chicken Katsu in a 400°F oven or air fryer until hot and crisp. Avoid the microwave if you can—it softens the crust instead of reviving that glorious crunch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a juicier, richer bite to your Chicken Katsu Recipe. Just be sure to pound them to an even thickness for even cooking.
What can I use instead of panko breadcrumbs?
Panko is the best for that trademark texture, but if you can’t find it, coarsely crushed cornflakes or even homemade dried breadcrumbs can be a tasty alternative. The crunch will be slightly different, but still delicious.
Is it possible to make Chicken Katsu Recipe gluten-free?
Definitely! Simply use a gluten-free all-purpose flour and substitute gluten-free panko. Many markets carry these options now, so everyone can enjoy this classic dish.
Can I bake or air fry instead of pan-frying?
Yes, you can lighten up your Chicken Katsu Recipe by baking or air frying. Bake at 400°F on a wire rack until golden and cooked through, or air fry for a crisp finish—no deep-fryer required!
What’s in tonkatsu sauce, and can I make it at home?
Tonkatsu sauce is a blend of ketchup, Worcestershire sauce, soy sauce, and a touch of sugar. Whisk them together and adjust to taste for a homemade, saucy boost to your Chicken Katsu Recipe.
Final Thoughts
There’s something magical about making Chicken Katsu Recipe from scratch: the sizzle of frying, the irresistible crunch, and the cozy satisfaction of a home-cooked meal. I hope you’ll give it a try—you might just turn your kitchen into everyone’s new favorite Japanese restaurant!
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Chicken Katsu Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Chicken Katsu at home with this easy recipe. Tender chicken breasts are coated in crispy panko breadcrumbs and fried to golden perfection, served with steamed rice and savory tonkatsu sauce.
Ingredients
Ingredients:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 1/2 cups panko breadcrumbs
- Vegetable oil (for frying)
- Cooked rice and tonkatsu sauce for serving
Instructions
- Season the Chicken: Season both sides of the chicken breasts with salt and black pepper.
- Prepare the Breading Station: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the Chicken: Dredge each chicken breast in flour, then dip into the egg, and finally coat thoroughly in panko breadcrumbs. Press lightly to help the crumbs adhere.
- Fry the Chicken: In a large skillet, heat vegetable oil over medium heat. Fry the chicken in batches for 3–4 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F.
- Drain and Serve: Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Slice into strips and serve hot with rice and tonkatsu sauce.
Notes
- Tonkatsu sauce can be found at most Asian markets or made at home with ketchup, Worcestershire sauce, soy sauce, and sugar.
- For a lighter option, bake or air fry at 400°F until golden and cooked through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken breast
- Calories: 430
- Sugar: 2g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 135mg
