Chicken Katsu
Why make this recipe
Chicken Katsu is a delicious and satisfying dish that brings a taste of Japan to your kitchen. It’s crispy on the outside and juicy on the inside, making it a favorite for many. Whether you enjoy it alone, with rice, or in a sandwich, Chicken Katsu is easy to make and sure to please anyone at the table. Plus, it’s a great way to get kids involved in cooking, as they can help with the breading process!
How to make Chicken Katsu
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper to taste
- Vegetable oil for frying
- Katsu sauce for serving
- Cooked rice or sandwich bread (optional, for serving)
Directions:
- Start by flattening the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken breast in flour, then dip in the egg, and finally coat generously with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Once hot, carefully place the breaded chicken into the oil and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Remove from the oil and place on a paper towel-lined plate to drain excess oil.
- Slice and serve with katsu sauce, alongside rice or in a sandwich, as desired.
How to serve Chicken Katsu
Chicken Katsu can be served in a few different ways. You can place the crispy chicken on a bed of cooked rice and drizzle it with katsu sauce. Alternatively, you can slice it into strips and serve it in a sandwich with some fresh veggies. No matter how you serve it, make sure to have some katsu sauce on the side for dipping!
How to store Chicken Katsu
If you have leftovers, you can store Chicken Katsu in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a preheated oven or skillet to maintain its crispy texture. Avoid microwaving as it can make the chicken soggy.
Tips to make Chicken Katsu
- Use panko breadcrumbs for a unique, extra crispy texture.
- For added flavor, you can marinate the chicken in soy sauce and garlic before breading.
- Ensure the oil is hot enough before frying to prevent the chicken from soaking up too much oil.
Variation
You can make a vegetarian version of Chicken Katsu by using eggplant or tofu instead of chicken. Simply slice the eggplant or tofu into even pieces and follow the same breading and frying steps.
FAQs
1. Can I use regular breadcrumbs instead of panko?
Yes, you can use regular breadcrumbs, but panko gives a crispier texture.
2. Is Chicken Katsu spicy?
No, Chicken Katsu is not spicy. It has a mild flavor, but you can add some heat by serving it with a spicy sauce if you like.
3. Can I bake Chicken Katsu instead of frying?
Yes, you can bake Chicken Katsu. Place the breaded chicken on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden and cooked through.
Chicken Katsu
Ingredients
Method
- Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
- Set up a breading station with bowls of flour, beaten eggs, and panko breadcrumbs.
- Dredge each chicken breast in flour, dip in the egg, then coat with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Once hot, carefully place the breaded chicken into the oil and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Remove from the oil and drain on a paper towel-lined plate.
- Slice and serve with katsu sauce, alongside rice or in a sandwich, as desired.
