Description
Chicken Katsu is a crispy and juicy Japanese fried chicken cutlet made with panko breadcrumbs for the perfect crunch. This easy-to-make recipe calls for boneless, skinless chicken thighs or breasts seasoned and double-dredged in flour, eggs, and panko, then fried to golden perfection. Serve it with tangy tonkatsu sauce and lemon wedges for a deliciously satisfying meal that pairs well with steamed rice and shredded cabbage.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts, pounded to ½-inch thickness
- 1 teaspoon salt
- ½ teaspoon black pepper
Dredging Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
For Frying and Serving
- Vegetable oil, for frying
- Optional: lemon wedges
- Optional: tonkatsu sauce
Instructions
- Season the chicken: Season both sides of the chicken thighs or breasts evenly with salt and black pepper to enhance the flavor.
- Prepare dredging station: Set up three shallow bowls—one with all-purpose flour, one with beaten eggs, and the last with panko breadcrumbs for coating.
- Dredge the chicken: Coat each chicken piece first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs to create a thick crust.
- Heat oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium heat until shimmering and around 350°F, ready for frying.
- Fry the chicken: Fry the chicken cutlets for 3 to 4 minutes per side until golden brown, crispy, and cooked through to an internal temperature of 165°F.
- Drain and rest: Transfer the fried chicken to a paper towel-lined plate to remove excess oil, then let it rest for a few minutes to retain juiciness.
- Serve: Slice the chicken katsu and serve warm with tonkatsu sauce and lemon wedges on the side, accompanied by steamed rice or shredded cabbage for a traditional touch.
Notes
- Tonkatsu sauce is commonly found in most Asian markets but can be homemade by mixing ketchup, Worcestershire sauce, soy sauce, and sugar.
- Chicken Katsu pairs excellently with steamed rice and shredded cabbage for a complete meal.
- For a healthier version, air fry the chicken at 400°F for 12–14 minutes, flipping halfway through cooking.
- Ensure not to overcrowd the pan when frying to maintain the oil temperature and crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cutlet
- Calories: 390
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg
