Hello foodies, Austin Carter here from Beyond the Bayou Blog serving you delicious dishes from every nook and corner of the world. Even though I am an American, I love trying different cuisines and so is the dish that we are going to make today: Chicken Katsu.
Chicken Katsu is a Japanese dish that originated in the 20th century. It’s a variation of the traditional Japanese tonkatsu, which is made with pork. The dish was suggested by a friend who works at a Japanese restaurant in my city. He knew my passion for cooking and brought me different recipes to try and chicken katsu is one of them.
I did my part of the research for this recipe and decided to pair it with Boiled Cabbage and Yakamein Soup. Once I am done with this recipe I need to share my experience with my friend who suggested this recipe. I would love it if your comments would be a part of my reviews. So are you all set to bring this amazing recipe to life? If yes, just stay tuned and do not miss the boat.
What is Chicken Katsu?
Chicken Katsu is a crispy fried chicken cutlet coated with Japanese panko breadcrumbs. Unlike tonkatsu, which uses thick pork slices, Chicken Katsu uses thin chicken breast slices. Just like tonkatsu, it’s often served with rice, shredded cabbage, and katsu sauce. You’ll also find Chicken Katsu paired with Japanese curry for a delicious meal.
How to Make Chicken Katsu?
Step 1: Season Chicken Properly
- Season chicken breasts on both sides with salt and pepper.
Step 2: Prepare the Coating Station for The Perfect Crunch
- Place flour, beaten egg, and panko crumbs into separate shallow dishes.
- Coat each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten egg.
- Press the chicken into the panko crumbs until well coated on both sides.
Step 3: Fry the Chicken for a Perfect Golden Crust
- Heat oil in a large skillet over medium-high heat.
- Place the breaded chicken in the hot oil.
- Fry until golden brown, about 3 to 4 minutes per side, ensuring the chicken is cooked through.
- Use tongs to transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Step 4: Serve with Your Favorite Sides
- Serve the crispy breaded chicken hot, paired with your favorite sides like Roasted Vegetables, Green Beans, And Potatoes, or a fresh salad.
By following these simple steps, you’ll have deliciously crispy breaded chicken ready to enjoy!
Some Things to Keep in Mind!
- Prepare Chicken:
- Use a meat mallet or rolling pin to pound chicken thighs to about 1/2″ thickness for even cooking and tenderness.
- Season Chicken:
- Before breading, season chicken with salt and pepper for better flavor and juiciness.
- Choose Panko Breadcrumbs:
- Opt for Panko breadcrumbs for a light and crispy texture in Chicken Katsu. Regular breadcrumbs won’t give the same result.
- Fry at 350�F:
- Fry Chicken Katsu in oil heated to 350�F (180�C) for quick and even cooking without excess oiliness.
- Monitor Oil Temperature:
- Use a thermometer to ensure the oil stays at the right temperature throughout frying.
- Drain Excess Oil:
- After frying, place Chicken Katsu on a wire rack to drain excess oil and maintain crispiness.
What to Eat with Chicken Katsu?
A Guide to Store Leftovers!
- Storing Leftovers:
- Store Chicken Katsu leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating:
- For best results, use an air fryer to reheat the chicken. Heat at 350�F for 8-10 minutes.
- Alternatively, reheat in the oven at 400�F for 15 minutes.
These methods are highly recommended for keeping Chicken Katsu fresh and reheating it to maintain its crispy texture.
Which Bread Crumbs Are Best for Chicken Katsu?
Panko breadcrumbs are ideal for achieving a crispy and authentic Chicken Katsu! They’re made from crustless white bread, sliced thinly, dried, and ground into coarse flakes. Compared to regular breadcrumbs, panko’s dry and flaky texture absorbs less oil when frying, resulting in a lighter and crunchier coating for your chicken cutlets.
What Is Chicken Katsu Sauce?
Chicken Katsu sauce is a tangy and slightly sweet condiment that’s often served with Chicken Katsu, a Japanese dish. It’s made with ingredients like Worcestershire sauce, soy sauce, ketchup, sugar, and sometimes vinegar or mustard for extra flavor. The sauce adds a delicious contrast to the crispy chicken, enhancing its taste with a savory and slightly tangy kick. It’s a must-try with Chicken Katsu for a complete and flavorful experience.
Chicken Katsu Recipe
Equipment
- Large Skillet
- Shallow dishes for flour, beaten egg, and panko crumbs
- Tongs
- Paper Towels
Ingredients
- 4 skinless boneless chicken breast halves – pounded to 1/2 inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying or as needed
Instructions
- Season chicken breasts with salt and pepper.
- Prepare shallow dishes with flour, beaten egg, and panko crumbs.
- Coat chicken in flour, then egg, and press into panko crumbs.
- Heat oil in a skillet over medium-high heat.
- Fry chicken until golden brown, 3-4 minutes per side.
- Transfer fried chicken to paper towels to drain excess oil.
