Chicken Katsu

When I think of comfort food, I can’t help but crave Chicken Katsu. This dish holds a special place in my heart, reminding me of cozy family dinners where crispy chicken was always the star. The first time I tried Chicken Katsu, I was instantly hooked by its crunchy exterior and juicy interior. Every bite seemed to tell a story, filled with the memories of laughter and love shared around the table. I remember the excitement of dipping that perfectly fried chicken into a rich, tangy sauce, and it felt like a warm hug on a plate. Now, I want to share that experience with you.

Ingredient List for Chicken Katsu

Every great dish begins with quality ingredients, and Chicken Katsu is no exception. The beauty of this recipe lies in its simplicity, featuring only a handful of key components that work harmoniously together. Each ingredient plays a vital role in creating that signature flavor and texture.

• 4 small chicken breasts (skinless and boneless) – The star of the dish, the chicken breasts provide a juicy and tender base that absorbs all the flavors beautifully.
• 2 tablespoons soy sauce – This adds a savory depth to the chicken, enhancing its flavor profile.
• 1/2 teaspoon salt – A necessary seasoning that brings out the natural taste of the chicken.
• 1/4 teaspoon pepper – Adds a subtle kick that balances the flavors.
• 2 tablespoons all-purpose flour – This helps the breadcrumbs adhere to the chicken, creating that irresistible coating.
• 1 cup panko breadcrumbs – The key to achieving that extra crispy texture.
• 1 large egg (whisked) – Acts as a binding agent that holds everything together.
• 1/2 cup oil – Used for frying, it’s essential for achieving that golden brown exterior.
• 1/2 cup katsu sauce – A sweet and savory sauce that complements the chicken perfectly.

The Method for Chicken Katsu

Now that we have our ingredients ready, let’s dive into the cooking process. Making Chicken Katsu is straightforward and rewarding. Follow these steps closely, and you’ll end up with a dish that’s sure to impress.

1. Begin by pounding the chicken breasts to a uniform thickness of about 1/2 inch. This ensures even cooking and tenderness. Use a meat mallet or rolling pin, placing the chicken between two sheets of plastic wrap for easy cleanup.
2. Season both sides of the chicken with salt and pepper. Then, drizzle the soy sauce over the chicken, allowing it to marinate for a few minutes. This step infuses the chicken with flavor.
3. Prepare three bowls: in the first, add the flour; in the second, the panko breadcrumbs; and in the third, whisk the egg. This is your assembly line for breading the chicken.
4. Take each piece of chicken, dip it into the flour, making sure it’s fully coated. Shake off any excess before moving on to the next step.
5. Next, dip the floured chicken into the whisked egg, ensuring it’s completely covered. This helps the breadcrumbs stick.
6. Finally, coat the chicken with the panko breadcrumbs, pressing gently to ensure they adhere well. Set the breaded chicken aside on a plate.
7. Heat the oil in a non-stick pan over medium heat. You want the oil to reach a temperature of at least 350°F (175°C). To test, drop a few breadcrumbs into the oil; they should sizzle immediately.
8. Carefully add the crumbed chicken breasts to the hot oil. Fry for about 4 to 5 minutes on each side, or until golden brown and cooked through. Use tongs to flip them halfway for even cooking.
9. Once cooked, remove the chicken from the pan and place it on a paper towel-lined plate to absorb any excess oil. This keeps your Chicken Katsu crispy.
10. Slice the chicken and serve it warm with katsu sauce on the side for dipping. Enjoy your homemade Chicken Katsu with friends and family!

Make It Your Own

There are countless ways to personalize your Chicken Katsu experience! Here are some tips to help you make it uniquely yours:

• Try Different Sauces: If you want a twist, experiment with different sauces. A spicy mayo or sweet chili sauce can add a delightful kick.
• Add Vegetables: Serve your Chicken Katsu with stir-fried vegetables for a colorful and nutritious meal.
• Use Chicken Thighs: For a juicier option, switch to chicken thighs instead of breasts.
• Make it Gluten-Free: Substitute traditional flour and breadcrumbs with gluten-free alternatives.
• Stuff it: Consider adding fillings like cheese or vegetables inside the chicken before breading for a stuffed variation.

Serving Options for Chicken Katsu

When it comes to serving Chicken Katsu, the possibilities are endless! Here are some suggestions:

• Over Rice: Serve your fried chicken over a bed of steamed rice for a hearty meal.
• With Fresh Salad: A light salad with sesame dressing complements the rich flavors of Chicken Katsu.
• With Noodles: Pair with udon or soba noodles tossed in a savory sauce for a complete Japanese meal.
• As a Sandwich: Slice the chicken and serve it in a bun with lettuce and your favorite sauce for a delicious sandwich.
• For Special Occasions: Chicken Katsu is perfect for gatherings or celebrations, bringing a taste of Japan to your table.

FAQ

Conclusion

Chicken Katsu is a dish that perfectly combines flavor and texture, creating a delightful experience with every bite. Its ease of preparation makes it a go-to recipe for busy weeknights or special occasions. I encourage you to try making it at home and savor the deliciousness!

Chicken Katsu

The ultimate comfort food, Chicken Katsu is crispy on the outside and tender on the inside. This easy recipe makes a perfect weeknight dinner that satisfies any craving. Serve it with your favorite sauce and watch it disappear!

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts skinless and boneless
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 cup panko breadcrumbs
• 1 large egg whisked
• 1/2 cup oil
• 1/2 cup katsu sauce

Equipment

• Skillet
• Frying Pan
• Whisk

Method

 

1. Pound the chicken breasts into 1/2-inch thickness. Season both sides with salt and pepper and drizzle with soy sauce.
2. In one bowl, add the flour, in a second bowl, add the panko breadcrumbs, and in the third, add the egg.
3. Dip each chicken breast fillet in the flour, followed by the egg, then the panko breadcrumbs.
4. Add oil to a non-stick pan. Once the oil reaches a temperature of at least 350F, drop the crumbed chicken breasts and fry for 4-5 minutes, flipping halfway through.
5. Remove the chicken from the heat once it is golden brown or it reaches an internal temperature of 165F.
6. Place the cooked chicken katsu on a paper towel to soak up extra oil before slicing and serving.

Notes

• Use oil with a high smoke point: like peanut oil.
• Air fryer method: Prep the chicken as instructed, place a single layer in a greased air fryer basket, spray with cooking spray, air fry at 200C/400F for 8 minutes, flip and spray the other side, and cook for another 8 minutes.
• Oven baked method: Place on a lined baking sheet and bake at 180C/350F for 30 minutes, flipping halfway through.
• TO STORE: Place leftovers in airtight containers and store them in the refrigerator for up to 4-5 days.
• TO FREEZE: Allow the chicken to cool completely before adding to freezer-safe bags and freeze for up to 3 months.
• TO REHEAT: Reheat in a pan or oven until warm or in the microwave for 20-30 seconds.

Previous PostChicken Biryani

Next Post Chicken Strip Salad

Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!