Chicken Katsu
Chicken Katsu is a crispy Japanese-style breaded chicken cutlet.Tender chicken is coated with flour, egg, and airy panko breadcrumbs.The cutlets are fried until golden brown and wonderfully crunchy.A sweet, tangy tonkatsu sauce adds savory Japanese flavor.Fresh shredded cabbage provides a crisp contrast to the fried chicken.Serve with steamed rice and miso soup for a satisfying Japanese meal.
Ingredients
For the Chicken Katsu
- 4 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder, optional
- ½ cup all-purpose flour
- 2 large eggs
- 1½ cups Japanese panko breadcrumbs
- Vegetable or other neutral oil, for frying
For the Tonkatsu Sauce
- ½ cup tonkatsu sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon soy sauce
- ½ teaspoon sugar, optional
For Serving
- 2 cups finely shredded green cabbage
- Steamed Japanese short-grain rice
- Lemon wedges
- Japanese mustard, optional
- Sliced green onions, optional
- Toasted sesame seeds, optional
Instructions
Prepare the Chicken
- Place each chicken breast on a cutting board.If the breasts are thick, slice them horizontally into thinner cutlets or gently pound them with a meat mallet until they are approximately ½ inch thick.Try to make each piece an even thickness so the chicken cooks evenly.Pat the chicken dry with paper towels.Season both sides with salt, black pepper, and optional garlic powder.
Prepare the Breading Station
- Place the flour in one shallow bowl.Beat the eggs in a second bowl.Add the panko breadcrumbs to a third shallow dish.
Coat the Chicken
- Take one chicken cutlet and coat it lightly with flour.Shake off the excess.Dip the chicken into the beaten egg, making sure it is completely covered.Transfer it to the panko breadcrumbs.Press the panko gently onto both sides until the chicken has a generous, even coating.Repeat with the remaining chicken.
Heat the Oil
- Pour approximately 1½–2 inches of neutral oil into a deep skillet or heavy-bottomed pan.Heat the oil to approximately 340–350°F (170–175°C).Avoid heating the oil excessively because the breadcrumbs can burn before the chicken is fully cooked.
Fry the Chicken Katsu
- Carefully place the breaded chicken into the hot oil.Do not overcrowd the pan. Fry in batches if necessary.Cook for approximately 3–4 minutes per side, depending on thickness, until the crust is golden brown and the chicken is completely cooked.Transfer the chicken to a wire rack or paper towel-lined plate.Let it rest for approximately 3–5 minutes.
Prepare the Sauce
- Combine tonkatsu sauce, Worcestershire sauce, ketchup, soy sauce, and optional sugar in a small bowl.Mix well.Taste and adjust the sauce according to your preference.
Slice the Chicken
- Using a sharp knife, cut each chicken katsu into strips.Keep the slices together so the golden crust remains attractive when plated.
Serve
- Arrange the chicken katsu alongside finely shredded cabbage.Drizzle with tonkatsu sauce or serve the sauce separately.Add steamed Japanese rice, lemon wedges, and Japanese mustard if desired.Serve immediately while the chicken is hot and crisp.
Notes
- Use evenly thick chicken: This ensures the cutlet cooks uniformly.
- Chicken breast works well: It creates a lean and tender katsu when properly prepared.
- Chicken thighs are juicier: Boneless, skinless thighs are an excellent alternative.
- Use panko breadcrumbs: They create the signature light and crunchy Japanese crust.
- Don't overcrowd the pan: Too many pieces can dramatically reduce the oil temperature.
- Maintain medium heat: Excessive heat can burn the panko.
- Check the chicken carefully: Chicken should be fully cooked before serving.
- Serve immediately: Freshly fried katsu has the best texture.