This chicken katsu recipe is a Japanese favorite featuring tender chicken breasts coated in crispy panko breadcrumbs and fried to golden perfection. Served with rice, shredded cabbage, or a simple salad, this dish is a comfort food classic that’s sure to satisfy. Whether you’re craving a taste of Japan or simply a delicious fried chicken dish, this chicken katsu recipe will hit the spot.
Ingredients:
Ingredients for the chicken katsu recipe:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- Katsu sauce (optional, for serving)
Execution
Step-by-Step Method for the chicken katsu recipe:
- Prepare the chicken: Pound the chicken breasts to an even thickness, about 1/2 inch thick, to ensure they cook evenly.
- Set up the breading station: Place the flour in one shallow dish, beat the eggs in another dish, and place the panko breadcrumbs in a third dish.
- Coat the chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in the flour, shaking off any excess. Then dip the chicken into the beaten eggs, followed by the panko breadcrumbs, pressing gently to ensure an even coating.
- Heat the oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until shimmering.
- Fry the chicken: Carefully place the breaded chicken breasts into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve: Remove the chicken from the oil and drain on paper towels. Slice the chicken katsu into strips and serve with katsu sauce, rice, or a fresh salad.
Tips:
For the best chicken katsu recipe:
- Use panko breadcrumbs: Panko breadcrumbs give the chicken its signature crunch, so try not to substitute regular breadcrumbs.
- Don’t overcrowd the pan: Fry the chicken in batches if needed to avoid lowering the oil temperature, which could result in soggy chicken.
- Serve with tonkatsu sauce: Traditional katsu is often served with tonkatsu sauce, a thick, sweet, and savory sauce that complements the crispy chicken.
- Make it healthier: For a healthier version, you can bake the chicken katsu in a 400°F (200°C) oven for 20-25 minutes, flipping halfway through.
FAQs:
- Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs can be used for a juicier katsu. Adjust the cooking time slightly as thighs may take longer to cook through.
- What can I serve with chicken katsu? Chicken katsu is often served with steamed rice, shredded cabbage, and a drizzle of katsu sauce or soy sauce.
- Can I make chicken katsu in an air fryer? Yes, you can air fry chicken katsu at 400°F (200°C) for 10-12 minutes, flipping halfway through for a healthier option.
- How do I store leftovers? Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
