Crispy and Delicious Chicken Katsu Recipe

Ingredients

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Salt and pepper to taste
Vegetable oil for frying
1/2 cup Tonkatsu sauce for serving

Steps and instructions

Place each chicken breast between two sheets of plastic wrap and pound using a mallet or rolling pin to about 1/2 inch thickness. Season both sides with salt and pepper.
Prepare three shallow dishes. In the first dish, place the flour. In the second one, beat the eggs. In the third, spread out the panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off any excess, then dip into the beaten eggs, making sure it's fully coated. Finally, coat the chicken in the panko breadcrumbs.
Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, add the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the pan and drain on paper towels.
Slice the chicken into thin strips and serve with tonkatsu sauce on top or on the side.

Tools for making

Plastic wrap - Used to pound the chicken breasts.
Mallet or rolling pin - Used to pound the chicken breasts.
Shallow dishes (3) - Required to create the assembly line for dredging the chicken breasts in flour, eggs, and breadcrumbs.
Frying pan - Used to cook the breaded chicken breasts.
Paper towels - Used to drain the cooked chicken breasts.

Recipe variations

Use pork cutlets instead of chicken breasts for a traditional Japanese pork katsu.
Replace all-purpose flour with cornstarch or rice flour for a gluten-free option.
Try a different crust by using crushed cornflakes, crushed potato chips, or crushed pretzels instead of panko breadcrumbs.
Add spices or herbs to the breadcrumbs for added flavor, such as garlic powder, paprika, or dried herbs like thyme or oregano.
For a spicy twist, mix some hot sauce or chili powder into the beaten eggs before coating the chicken.
Make it vegetarian by using tofu or seitan instead of chicken. Press and drain the tofu before breading to remove excess moisture.

Recipe overview

This Chicken Katsu recipe is a delightful way to enjoy a traditional Japanese dish at home. The chicken is first tenderized and seasoned, then coated in panko breadcrumbs for a crispy texture. The result is a succulent, golden brown chicken cutlet that's crunchy on the outside and juicy on the inside. It's a simple dish with the perfect balance of textures and flavors. Served with a tangy tonkatsu sauce, this Chicken Katsu is perfect for a quick weeknight dinner or a casual home-cooked meal. Enjoy the process of making this delicious recipe and prepare to be transported to the heart of Japanese cuisine.

Common questions

Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Just make sure to adjust the cooking time accordingly as thighs may take a bit longer to cook through.
Can I bake the chicken katsu instead of frying it?
Yes, you can bake the chicken katsu instead of frying it. Preheat your oven to 400°F (200°C) and place the breaded chicken on a baking sheet lined with parchment paper. Bake for about 20 minutes, flipping halfway through, until the chicken is cooked through and crispy.
What can I serve with chicken katsu?
Chicken katsu is commonly served with steamed rice, shredded cabbage, and tonkatsu sauce. It can also be accompanied by a side of miso soup and pickled vegetables.
Can I make the breaded chicken in advance?
While it is best to cook the breaded chicken immediately after breading to maintain the crispy texture, you can bread the chicken in advance and refrigerate it for up to 2 hours before cooking.
Is there a substitute for tonkatsu sauce?
If you don't have tonkatsu sauce, you can substitute it with a combination of Worcestershire sauce, ketchup, and soy sauce. Mix equal parts of Worcestershire sauce and ketchup, then add a splash of soy sauce to taste.

Serving dishes and utensils

Cutting board - Used for prepping and slicing the chicken.
Chef's knife - A sharp knife for trimming and cutting the chicken.
Meat mallet or rolling pin - Used to pound the chicken breasts to an even thickness.
Shallow dishes - Required for the flour, beaten eggs, and panko breadcrumbs for coating the chicken.
Frying pan - Used for frying the breaded chicken.
Tongs or spatula - For flipping and removing the chicken from the pan.
Paper towels - To drain the excess oil from the cooked chicken.
Sharp knife - For slicing the chicken into thin strips before serving.
Serving plate - To present the Chicken Katsu.
Tonkatsu sauce - A condiment for serving alongside the chicken.

Origin stories

Chicken Katsu is originally a Japanese dish, but its roots can be traced back to Europe. Katsu is the Japanese pronunciation of cutlet, which is itself a borrowed term from English, hinting at the Western influence on the dish. In the late 19th century, during a period of Western cultural influence in Japan, a type of breaded beef cutlet similar to the Austrian Wiener Schnitzel was introduced. This eventually evolved into the tonkatsu, a breaded, deep-fried pork cutlet dish. Chicken Katsu is a variation of this, using chicken instead of pork. Today, it's a popular dish not just in Japan, but in Hawaii and other places where Japanese cuisine has made its mark.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.