Chicken katsu is a popular Japanese dish that features crispy, breaded chicken cutlets. It's a delightful combination of tender chicken and a crunchy exterior, making it a favorite for both kids and adults. This dish is often served with a side of rice and a tangy tonkatsu sauce, providing a perfect balance of flavors and textures.
One of the key ingredients in this recipe is panko breadcrumbs, which are Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. If you don't have panko breadcrumbs at home, you can find them in the international aisle of most supermarkets. Additionally, make sure to use vegetable oil for frying to achieve the best results.

Ingredients For Chicken Katsu Recipe
Chicken breasts: Boneless and skinless, these are the main protein component of the dish.
All-purpose flour: Used to coat the chicken, helping the egg and breadcrumbs adhere better.
Eggs: Beaten eggs act as a binding agent for the breadcrumbs.
Panko breadcrumbs: Japanese-style breadcrumbs that create a light and crispy coating.
Vegetable oil: Used for frying the chicken to a golden brown.
Salt: Enhances the flavor of the chicken.
Pepper: Adds a touch of heat and additional flavor.
Technique Tip for This Recipe
When preparing chicken katsu, ensure that the oil is at the right temperature before frying. If the oil is too hot, the panko breadcrumbs will burn before the chicken is fully cooked. Conversely, if the oil is not hot enough, the chicken will absorb too much oil and become greasy. A good way to test the oil temperature is to drop a small piece of panko into the oil; it should sizzle and turn golden brown within a few seconds.
Suggested Side Dishes
Alternative Ingredients
boneless, skinless chicken breasts - Substitute with pork cutlets: Pork cutlets have a similar texture and can be breaded and fried in the same manner as chicken breasts.
boneless, skinless chicken breasts - Substitute with firm tofu: Firm tofu can be sliced and breaded, providing a vegetarian alternative with a similar crispy texture.
all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free option that will still help the breading adhere to the protein.
all-purpose flour - Substitute with cornstarch: Cornstarch can create a lighter, crispier coating and is also gluten-free.
beaten eggs - Substitute with buttermilk: Buttermilk can help the breading stick to the protein and adds a slight tangy flavor.
beaten eggs - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be used as a vegan alternative to eggs for binding the breading.
panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be used as a gluten-free option.
panko breadcrumbs - Substitute with crushed crackers: Crushed crackers can mimic the texture of panko and add a different flavor profile.
vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.
vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor to the fried dish.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.
pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can elevate the flavor profile of the dish.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the chicken katsu to cool completely at room temperature before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
- Place the cooled chicken katsu in an airtight container or wrap each piece individually in plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
- Store the wrapped or containerized chicken katsu in the refrigerator if you plan to consume it within 3-4 days. For longer storage, freezing is recommended.
- To freeze, lay the chicken katsu pieces on a baking sheet in a single layer and place them in the freezer for about 1-2 hours. This initial freezing step prevents the pieces from sticking together.
- Once the chicken katsu is frozen solid, transfer the pieces to a freezer-safe bag or container. Label with the date to keep track of freshness.
- When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken katsu on a baking sheet and bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat in an air fryer at 350°F (175°C) for 10-12 minutes.
- Avoid microwaving the chicken katsu as it can make the panko breadcrumbs lose their crunchiness.
How to Reheat Leftovers
- Preheat your oven to 350°F (175°C). Place the chicken katsu on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.
- For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the chicken katsu for about 8-10 minutes.
- If you prefer using a microwave, place the chicken katsu on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through.
- To maintain the crispiness, you can reheat the chicken katsu in an air fryer. Set the air fryer to 350°F (175°C) and heat for 5-7 minutes.
- For stovetop reheating, heat a small amount of vegetable oil in a skillet over medium heat. Add the chicken katsu and cook for 2-3 minutes on each side until warmed through and crispy.
Best Tools for This Recipe
Cutting board: A sturdy surface to season and prepare the chicken breasts.
Knife: For trimming any excess fat or uneven parts of the chicken breasts.
Mixing bowls: To hold the flour, beaten eggs, and panko breadcrumbs separately for the dredging process.
Tongs: To handle the chicken pieces while dredging and frying, keeping your hands clean and safe.
Frying pan: A large pan to heat the oil and fry the chicken breasts until golden brown.
Thermometer: To ensure the oil is at the correct temperature for frying, around 350°F (175°C).
Paper towels: For draining the excess oil from the fried chicken, ensuring they stay crispy.
Plate: To hold the finished chicken katsu before serving.
How to Save Time on Making This Dish
Prepare the ingredients ahead: Season and dredge the chicken breasts in flour, eggs, and panko breadcrumbs the night before.
Use a deep fryer: A deep fryer can cook multiple pieces of chicken katsu at once, saving you time.
Preheat the oil: Ensure the vegetable oil is hot before frying to reduce cooking time.
Cut chicken thinner: Slice the chicken breasts thinner to cook them faster.
Use a thermometer: Check the oil temperature with a thermometer to maintain consistent frying.
Chicken Katsu Recipe
Ingredients
Main Ingredients
- 4 pieces Chicken breasts boneless, skinless
- 1 cup All-purpose flour
- 2 pieces Eggs beaten
- 2 cups Panko breadcrumbs
- 1 cup Vegetable oil for frying
- to taste Salt and pepper
Instructions
- 1. Season the chicken breasts with salt and pepper.
- 2. Dredge the chicken in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
- 3. Heat oil in a frying pan over medium heat.
- 4. Fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
- 5. Drain on paper towels and serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Dish
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