Chicken Katsu is one of those comfort foods that always hits the spot. This Japanese-style fried chicken is golden and crispy on the outside while staying incredibly juicy and tender on the inside. Whether you’ve had it at a restaurant or as part of a bento box, there’s something so satisfying about biting into that crunchy, panko-coated crust.
This dish is incredibly versatile—you can enjoy it on its own with a side of rice and veggies, drizzled with tonkatsu sauce, or even sandwiched between fluffy bread for a delicious katsu sando. The best part? Making Chicken Katsu at home is easier than you might think! With just a few ingredients and simple steps, you can recreate this classic Japanese favorite in your own kitchen.
So, let’s dive into this crispy, juicy, and downright irresistible Chicken Katsu recipe!
Why You’ll Love This Recipe
- Super crispy & golden perfection – The panko breadcrumbs give this dish an unbeatable crunch.
- Juicy and tender chicken – The simple prep ensures your chicken stays moist inside.
- Easy to make at home – With just a handful of ingredients, you can make restaurant-quality Chicken Katsu.
- Perfect for meal prep – Make extra and enjoy it throughout the week in different ways!
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1 large egg
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
How to Make Chicken Katsu
Making Chicken Katsu is all about simple steps that lead to crispy, golden perfection. Here’s how to do it:
Step 1: Prepare the Chicken
Start by slicing each chicken breast in half lengthwise to create thinner cutlets. This helps them cook evenly and makes for a better breading-to-chicken ratio. If needed, use a meat mallet or rolling pin to gently pound the chicken to an even thickness—about 1/2 inch. This ensures your katsu cooks evenly and stays tender.
Step 2: Season and Coat the Chicken
Sprinkle both sides of the chicken with salt, black pepper, and garlic powder. This simple seasoning adds just the right amount of flavor without overpowering the dish.
Next, set up your breading station with three shallow bowls:
- Flour Bowl – Add the all-purpose flour.
- Egg Wash Bowl – Beat the egg with a tablespoon of milk.
- Panko Bowl – Spread out the panko breadcrumbs.
Dredge each piece of chicken in the flour first, making sure to coat it evenly. Then, dip it into the egg mixture, letting the excess drip off. Finally, press it into the panko, ensuring the breadcrumbs adhere well to all sides. The more evenly coated your chicken is, the crispier the result!
Step 3: Fry to Crispy Perfection
In a large skillet, heat the vegetable oil over medium heat. To check if the oil is ready, drop in a few breadcrumbs—if they sizzle immediately, you’re good to go!
Carefully place the breaded chicken into the hot oil, frying for about 3-4 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature and make the katsu less crispy.
Once done, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil. Let it rest for a minute before slicing—it helps keep the juices inside!
Step 4: Serve and Enjoy
Slice your Chicken Katsu into strips and serve it with steamed rice, shredded cabbage, and a drizzle of tonkatsu sauce. If you don’t have tonkatsu sauce on hand, you can easily mix up a quick substitute using ketchup, Worcestershire sauce, and a little soy sauce.
Helpful Tips
- Use panko breadcrumbs – Regular breadcrumbs won’t give you the same light, crispy texture. Panko is the secret to that signature crunch.
- Don’t skip the resting time – Letting the fried chicken sit for a minute before slicing helps retain its juiciness.
- Keep the oil at the right temperature – If it’s too hot, the outside will burn before the inside cooks through. If it’s too cool, the katsu will absorb more oil and turn soggy.
- Double breading for extra crunch – If you love an extra crispy coating, you can dip the chicken back into the egg and panko one more time before frying.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Notes
- If you prefer baking over frying, you can bake the Chicken Katsu at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Lightly spray with oil before baking for a crispy texture.
- For an air-fried version, cook at 375°F (190°C) for 12-15 minutes, flipping once, until crispy and golden brown.
Nutritional Information (Per Serving)
- Calories: ~400
- Protein: 35g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 2g
- Sodium: 500mg
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give you an even juicier result. Just be sure to pound them to an even thickness for consistent cooking.
What can I serve with Chicken Katsu?
Chicken Katsu pairs wonderfully with steamed white rice, shredded cabbage, miso soup, or even a simple side salad. You can also use it in a sandwich with Japanese-style milk bread.
Can I make this ahead of time?
Yes! You can bread the chicken in advance and store it in the fridge for a few hours before frying. If you’ve already fried it, reheat it in the oven or air fryer to crisp it back up.
How do I make tonkatsu sauce at home?
Mix together:
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Stir well, and you have a quick homemade tonkatsu sauce!
Storage Instructions
- Refrigeration: Store leftover Chicken Katsu in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for the best texture.
- Freezing: You can freeze breaded but uncooked Chicken Katsu for up to 2 months. When ready to cook, fry from frozen or bake at 400°F (200°C) until crispy and fully cooked.
Related Recipes
If you loved this Chicken Katsu recipe, you might also enjoy:
- Moroccan Spiced Chicken – A Flavorful Journey to North Africa
- Japanese Katsu Bowls with Tonkatsu Sauce
- Japanese Katsu Bowls with Tonkatsu Sauce
- Crispy Chicken Caesar Sandwich
Conclusio
Making Chicken Katsu at home is so much easier than you might think, and the results are absolutely worth it. With a golden, crispy coating and tender, juicy chicken inside, this dish is a guaranteed crowd-pleaser. Whether you enjoy it with rice, in a sandwich, or alongside Japanese curry, this homemade version will quickly become a favorite.
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Crispy & Juicy Chicken Katsu
Description
Chicken Katsu is one of those comfort foods that always hits the spot. This Japanese-style fried chicken is golden and crispy on the outside while staying incredibly juicy and tender on the inside. Whether you’ve had it at a restaurant or as part of a bento box, there’s something so satisfying about biting into that crunchy, panko-coated crust.
This dish is incredibly versatile—you can enjoy it on its own with a side of rice and veggies, drizzled with tonkatsu sauce, or even sandwiched between fluffy bread for a delicious katsu sando. The best part? Making Chicken Katsu at home is easier than you might think! With just a few ingredients and simple steps, you can recreate this classic Japanese favorite in your own kitchen.
So, let’s dive into this crispy, juicy, and downright irresistible Chicken Katsu recipe!
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1 large egg
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
Instructions
Step 1: Prepare the Chicken
Start by slicing each chicken breast in half lengthwise to create thinner cutlets. This helps them cook evenly and makes for a better breading-to-chicken ratio. If needed, use a meat mallet or rolling pin to gently pound the chicken to an even thickness—about 1/2 inch. This ensures your katsu cooks evenly and stays tender.
Step 2: Season and Coat the Chicken
Sprinkle both sides of the chicken with salt, black pepper, and garlic powder. This simple seasoning adds just the right amount of flavor without overpowering the dish.
Next, set up your breading station with three shallow bowls:
- Flour Bowl – Add the all-purpose flour.
- Egg Wash Bowl – Beat the egg with a tablespoon of milk.
- Panko Bowl – Spread out the panko breadcrumbs.
Dredge each piece of chicken in the flour first, making sure to coat it evenly. Then, dip it into the egg mixture, letting the excess drip off. Finally, press it into the panko, ensuring the breadcrumbs adhere well to all sides. The more evenly coated your chicken is, the crispier the result!
Step 3: Fry to Crispy Perfection
In a large skillet, heat the vegetable oil over medium heat. To check if the oil is ready, drop in a few breadcrumbs—if they sizzle immediately, you’re good to go!
Carefully place the breaded chicken into the hot oil, frying for about 3-4 minutes per side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature and make the katsu less crispy.
Once done, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil. Let it rest for a minute before slicing—it helps keep the juices inside!
Step 4: Serve and Enjoy
Slice your Chicken Katsu into strips and serve it with steamed rice, shredded cabbage, and a drizzle of tonkatsu sauce. If you don’t have tonkatsu sauce on hand, you can easily mix up a quick substitute using ketchup, Worcestershire sauce, and a little soy sauce.
Notes
- If you prefer baking over frying, you can bake the Chicken Katsu at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Lightly spray with oil before baking for a crispy texture.
- For an air-fried version, cook at 375°F (190°C) for 12-15 minutes, flipping once, until crispy and golden brown.
