Chicken katsu is a beloved Japanese dish consisting of crispy breaded chicken cutlets, often served with tangy tonkatsu sauce. This savory and satisfying meal is perfect for a quick and easy dinner, and the crispy texture of the chicken, paired with the rich flavor of the sauce is sure to please even the pickiest of eaters. Whether you’re a fan of Japanese cuisine or simply looking to try something new, chicken katsu is a dish that is sure to impress. With just a few simple ingredients and some basic cooking skills, you can recreate this delicious and comforting meal in your home.
Chicken Katsu
This Chicken Katsu recipe pulls from traditional Japanese techniques to achieve a balance between a beautifully crisp panko crust and a tender chicken interior. Our goal is to sidestep the potential pitfall of excess grease that can dampen the crunch and overpower the delicate flavor.
Equipment
- Chef's Knife
- Meat mallet or rolling pin
- Three shallow dishes
- Whisk
- Large frying pan
- Tongs
- Paper towels
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
Instructions
- Begin by patting the chicken breasts dry and seasoning them with salt and pepper. Pound the chicken to an even thickness using a meat mallet or a rolling pin for even cooking.
- Set up a dredging station with three shallow dishes. One for the flour, one for the beaten eggs, and one for the Panko breadcrumbs.
- Dip each chicken breast into the flour, shaking off any excess. Next, dredge it through the beaten eggs, ensuring it’s well-coated. Finally, coat the chicken in Panko breadcrumbs, pressing lightly to make sure they adhere.
- Heat a generous amount of vegetable oil in a large frying pan over medium heat. You want enough oil to come halfway up the sides of the chicken, but not more than that to avoid unnecessary greasiness.
- Carefully place the breaded chicken in the hot oil, frying for about 3-4 minutes on each side until golden brown and the chicken is cooked through.
- Using tongs, remove the chicken from the oil and place them on a plate lined with paper towels to absorb any excess oil. This is the key to maintaining that beautiful, crunchy exterior without the oiliness.
- Serve your Chicken Katsu sliced, perhaps with a side of rice and a drizzle of tonkatsu sauce if you’d like.