Chicken Katsu is a delightful Japanese chicken cutlet, panko breaded and fried to crispy perfection.
Making this is a breeze, requiring just a handful of basic ingredients, yet the result is incredibly tasty. With just about 25 minutes of your time, you can serve up this crispy delight!
Ever since we first tried pork Tonkatsu a while back, we’ve been hooked on this Japanese frying technique. If you’ve never tried it, now is the time!
Why We Love Katsu
- Crispy Texture: The golden-brown, crunchy exterior of katsu is simply irresistible. It’s the perfect contrast to the tender meat inside.
- Simple Ingredients, Big Flavor: Despite being made with basic ingredients like meat, flour, eggs, and breadcrumbs, katsu packs a flavorful punch, especially when paired with the right sauce.
- Easy to Make: Katsu’s preparation process is surprisingly straightforward, and quick, making it a great choice for a quick weeknight dinner.
- Comfort Food Appeal: There’s something incredibly comforting about biting into a piece of warm, crispy katsu.
- Versatility: Katsu can serve as a base for various culinary creations. We’ll give you a bunch of ideas later in the post!
- Chicken Breasts: The star of the dish. Pounding them to a uniform thickness ensures even cooking.
- All-Purpose Flour: This acts as the initial layer of the breading. It helps the egg adhere to the chicken, ensuring a thorough and even coating of breadcrumbs.
- Eggs: Eggs are the binding agent in the breading process. Beating them well ensures a smooth, even coat for the breadcrumbs to stick to.
- Panko Breadcrumbs: Panko, a Japanese-style breadcrumb, is key to achieving the signature crispiness of katsu. These breadcrumbs are lighter and airier than traditional breadcrumbs, giving that perfect crunch.
- Cooking Oil: The choice of oil is important for frying. A neutral oil with a high smoke point, like vegetable or canola oil, is ideal for achieving a golden, crispy exterior without burning.
How to Make Chicken Katsu
1. Prep Dredging Stations: Start by arranging three shallow bowls. In the first bowl, place the all-purpose flour. In the second, the beaten eggs. And in the third, the panko breadcrumbs.
2. Bread the Chicken: Season both sides of the chicken breasts with salt and pepper. Begin by coating each chicken breast in flour, ensuring it’s fully covered. Next, dip it into the beaten eggs, and finally, coat it evenly with panko breadcrumbs.
3. Fry: Place the breaded chicken in the hot oil and fry until it turns a golden brown. This should take about 8-10 minutes. Remember to turn the chicken every few minutes for an even cook. Once cooked, transfer the chicken to a plate lined with paper towels or a wire rack.
Now this is where you can really get creative!
For the most simple option, serve with Katsu Sauce and some veggies and rice.
It goes fantastic with Japanese curry. Yes, Katsu Curry is a thing! Give it a try, the flavor combo is amazing.
How about with some ramen? We love it as a topping for Miso Ramen.
There is also a very unique and delicious dish called Katsudon, where after frying the cutlet is simmered in a sauce with eggs and onions, then served over rice. It is typically made with pork, but the chicken version is called oyako katsudon.
Have some more ideas? We’d love to hear your favorite ways to eat katsu, just drop us a comment below the recipe card!
What’s the Difference Between Katsu and Tempura?
Katsu and tempura are both popular frying techniques in Japanese cuisine, primarily differing in their ingredients and texture.
Katsu involves breaded and deep-fried meat cutlets (usually chicken or pork), coated in flour, egg, and Panko breadcrumbs, resulting in a hearty, crunchy texture. It’s typically served with a rich, tangy sauce.
Tempura, in contrast, features a variety of lightly battered and fried vegetables and seafood. The batter, made from cold water and soft wheat flour, creates a delicate, airy crispness.
Tempura offers a more subtle crunch, compared to the robust texture of katsu.
Expert Tips and Tricks
- Even Thickness: Ensure your chicken breasts are evenly pounded to about ½ inch thick. This promotes uniform cooking and a consistent texture throughout.
- Correct Oil Temperature: Heat the oil to around 350°F. If the oil is too hot, the outside will burn before the inside cooks; too cool, and the chicken will absorb too much oil and become greasy.
- Don’t Overcrowd the Pan: Fry in batches if necessary. Overcrowding the pan lowers the oil temperature and can lead to uneven cooking.
- Drain Properly: After frying, place the chicken on a wire rack over a sheet pan or on paper towels. This allows excess oil to drain away, keeping the coating crisp.
- Let it Rest: Give the chicken a few minutes to rest after frying. This allows the juices to redistribute, ensuring a juicy interior.
The next time you have fried chicken on the mind, go the Japanese way. You’re going to love this twist on an old classic.
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Chicken Katsu, on our Gypsy Plate… enjoy!
- 2 chicken breasts, pounded to ½ inch thick.
- salt, to taste
- pepper, to taste
- ½ cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko
- Start by arranging three shallow bowls. In the first bowl, place the all-purpose flour. In the second, the beaten eggs. And in the third, the panko breadcrumbs.
- Pour about 1 inch of cooking oil into a skillet and heat it over medium-high heat. Aim for the oil to reach approximately 350°F. A meat thermometer can help gauge the oil temperature.
- Season both sides of the chicken breasts with salt and pepper. Begin by coating each chicken breast in flour, ensuring it's fully covered. Next, dip it into the beaten eggs, and finally, coat it evenly with panko breadcrumbs.
- Place the breaded chicken in the hot oil and fry until it turns a golden brown. This should take about 8-10 minutes. Remember to turn the chicken every few minutes for an even cook.
- Once cooked, transfer the chicken to a plate lined with paper towels or a wire rack.
- Serve with rice and katsu sauce, with Japanese curry, or with miso ramen.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 406Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 144mgSodium 621mgCarbohydrates 51gFiber 3gSugar 3gProtein 31g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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