🔥 Chicken Katsu Recipea – Cripsy, Easy & Delicious

Did you know that a typical serving of chicken katsu has about 335 calories? It’s a Japanese-style fried chicken cutlet. This favorite dish is now easy to make at home with an amazing recipe. You won’t miss takeout with this chicken katsu. It’s as good as, or even better than, what you get in restaurants!

This chicken katsu recipe is great for any weeknight dinner. It’s easy and the taste is out of this world. Start with breading boneless, skinless chicken thighs or breasts. Then, deep fry until they’re crispy and golden. Enjoy your chicken katsu on a bed of white rice. Add some tangy, rich Tonkatsu sauce for the full Japanese-style experience.

Key Takeaways

• Chicken Katsu is a Japanese-style fried chicken cutlet that’s breaded and fried to crispy perfection.
• This homemade recipe is simple to make and tastes just as good, if not better, than takeout.
• The chicken is pounded thin, seasoned, breaded in a flour-egg-panko coating, and deep fried.
• Chicken Katsu is traditionally served over white rice with a tangy Tonkatsu sauce.
• This recipe yields enough for a satisfying weeknight dinner or special occasion meal.

What is Chicken Katsu?

Katsu means cutlet in Japanese. Originally from tonkatsu (pork cutlet), it now includes various breaded treats. These include tofu, beef, and the popular chicken katsu. Chicken katsu is a crispy Japanese-style chicken cutlet. It’s breaded and fried to a crispy, juicy perfection. It’s often paired with the special Tonkatsu Sauce, adding a tangy, rich flavor.

Traditional Japanese Dish

Chicken katsu is a traditional Japanese dish known worldwide. It combines a crunchy outside with a tender inside. This mix makes it a favorite meal for many.

Crispy Panko Breaded Chicken

What makes chicken katsu crispy is panko breadcrumbs. These Japanese breadcrumbs are light and create a golden crunch. This crispy layer perfectly contrasts with the juicy chicken.

Served with Tonkatsu Sauce

Chicken katsu always comes with Tonkatsu sauce. This sauce is a mix of Worcestershire, ketchup, and spices. It balances the fried chicken with its sweet and savory flavors.

3 Chicken Katsu Recipes: Easy, Simple & Fast

Chicken Katsu, a popular Japanese dish, is a breaded and fried chicken cutlet that’s crispy on the outside and juicy on the inside. It’s typically served with rice and a tangy sauce. Here are three easy, simple, and fast Chicken Katsu recipes you can try at home.

Classic Chicken Katsu

Time Required: 30 minutes

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• Tonkatsu sauce (store-bought or homemade)

Instructions:

Step 1: Prepare the chicken breasts by pounding them to an even thickness. Season both sides with salt and pepper.

Step 2: Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 3: Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.

Step 4: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.

Step 5: Fry the chicken breasts for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 6: Serve with tonkatsu sauce and enjoy!

Tip: For a healthier option, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Chicken Katsu Curry

Time Required: 45 minutes

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• 1 package Japanese curry roux (such as Golden Curry)
• 1 onion, chopped
• 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• 3 cups water
• Cooked rice, for serving

Instructions:

Step 1: Prepare the chicken breasts by pounding them to an even thickness. Season with salt and pepper.

Step 2: Set up a breading station with flour, beaten eggs, and panko breadcrumbs.

Step 3: Dredge each chicken breast in flour, then dip in eggs, and coat with panko breadcrumbs.

Step 4: Heat oil in a large skillet and fry the chicken until golden brown and cooked through. Drain on paper towels.

Step 5: In a separate pot, sauté the chopped onion until translucent. Add the potatoes, carrots, and water. Bring to a boil, then simmer until vegetables are tender.

Step 6: Add the curry roux to the pot and stir until dissolved and thickened.

Step 7: Slice the cooked chicken katsu and serve over rice with curry sauce poured on top.

Tip: Add some peas or corn to the curry for extra flavor and color.

Baked Chicken Katsu

Time Required: 35 minutes

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Cooking spray
• Tonkatsu sauce (store-bought or homemade)

Instructions:

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Pound the chicken breasts to an even thickness and season with salt and pepper.

Step 3: Set up a breading station with flour, beaten eggs, and panko breadcrumbs.

Step 4: Dredge each chicken breast in flour, dip in eggs, and coat with panko breadcrumbs.

Step 5: Place the breaded chicken on the prepared baking sheet and spray lightly with cooking spray.

Step 6: Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

Step 7: Serve with tonkatsu sauce and enjoy!

Tip: For extra crispiness, broil the chicken for the last 2-3 minutes of baking.

More chicken katsu recipes

This homemade chicken Katsu is a great meal for any weeknight. It’s easy to make and tastes delish. I start by pounding out the chicken really thin, about 1/2 inch. This makes sure it cooks evenly without drying out. After that, I sprinkle some salt and pepper. Then, I dip each piece in flour, egg, and panko breadcrumbs.

I cook the chicken in a pan with oil. It only takes 3-4 minutes on each side to get golden brown. After it’s cooked, I let it sit for a bit before cutting it. This keeps the meat juicy. I like serving it over white rice with Tonkatsu Sauce. Don’t forget the sesame seeds and green onions for the final touch!

Ingredients Needed

For this homemade chicken Katsu recipe, you’ll need some important items. Start with boneless, skinless chicken thighs or breasts. This meat is vital for the dish’s crunchy, Japanese style.

Chicken Breasts or Thighs

Both breasts or thighs work well for chicken Katsu. Thighs are juicier and more flavorful. Breasts offer a leaner choice. Use what you like best or what’s available to you.

Flour, Eggs, and Panko Breadcrumbs

For the crispy cover, gather all-purpose flour, eggs, and panko breadcrumbs. Flour helps the coating stick to the chicken. Eggs glue the crumbs, and panko gives the crunch.

Tonkatsu Sauce

Tonkatsu sauce is a tangy, sweet Japanese sauce. It’s a must-have with chicken Katsu. This rich sauce makes the chicken extra tasty.

Oil for Frying

Don’t forget, you need oil for frying like peanut or vegetable oil. It makes the chicken Katsu crispy and golden-brown.

Step-by-Step Instructions

We’ll show you how to make the perfect chicken katsu in a few simple steps:

Pound and Season the Chicken

Pound each piece of chicken to 1/2 inch thickness. This helps it cook evenly and remain juicy. After pounding, season the chicken with salt and pepper.

Breading Station Setup

Set up a breading station with three dishes. Place flour in the first, beat eggs in the second, and put panko breadcrumbs in the third.

Dredge the chicken in flour, then egg, and finally coat it with breadcrumbs.

Frying the Chicken Katsu

In a large skillet, heat oil about 1/2 inch deep over medium-high heat. Once the oil is ready, add the chicken and fry for 3 to 4 minutes per side. They should be golden and crispy. After frying, let the chicken katsu drain on a paper towel before serving.

Cooking Methods

Aside from the classic deep-fried way, you can make tasty air fryer chicken katsu or baked chicken katsu at home. With these methods, you get the crispy outside and juicy inside without deep-frying. This means less mess and fewer worries about health.

Air Fryer Chicken Katsu

The air fryer is great for a healthier chicken katsu. Follow the breading steps for deep-frying. Then, put them in your air fryer in a single layer. Air fry at 350°F for 8-10 minutes, turning over once. Your chicken will be golden and cooked inside, with a crisp outside from the hot air, not oil.

Baked Chicken Katsu

Another easy method is baking your baked chicken katsu. Bread the chicken and place it on a baking sheet with parchment paper or a silicone mat. Bake at 400°F for 15-18 minutes, turning once. This way, you don’t fry the chicken but still get a crispy coating.

Deep Fried Chicken Katsu

For the true deep fried chicken katsu treat, heat oil in a pan to 350°F. Fry the breaded chicken in batches for 3-4 minutes per side. They should be golden and fully cooked. Then, drain them on paper towels before you serve them piping hot.

Tips for Perfect Chicken Katsu

To make the best chicken katsu at home, use these handy hints:

1. Bash your chicken breasts or thighs until they’re 1/2-inch thick. This step makes sure the chicken katsu is both tender and cooked through.
2. Get yourself some high-quality panko breadcrumbs. They’ll give your chicken katsu a crispy, not-too-heavy texture.
3. Coat your chicken well—flour, egg, and then panko breadcrumbs. Ensure every part of the chicken is covered.
4. Don’t add too much chicken to the fryer at once. This way, your chicken katsu will fry up beautifully, not steam.
5. Enjoy your chicken katsu straight away for that perfect crunch. Don’t leave it sitting for too long or the coating will turn soft.
6. If you’re not into chicken, try making it with pork instead.

With these tips, you’ll cook up chicken katsu that rivals top restaurants in your kitchen.

Serving Suggestions

Chicken katsu is often seen over a bed of rice, served with cabbage salad in Japanese dressing. A side of pickled ginger offers a zesty contrast to the crispy chicken. This mix of flavors is both classic and delicious.

Make-Ahead and Storage

Chicken katsu is perfect when it’s fresh and crispy. You can prep some parts ahead to save time. For example, make the panko breadcrumb coating early. Keep it sealed in a container. Also, you can season and flatten the chicken breasts in advance.

For storage, cooked chicken katsu lasts two days in the fridge. You can freeze it for three months. Reheating is easy. Just air fry at 350°F for 8-10 minutes or oven bake at 400°F for 15 minutes. Your chicken katsu will stay crunchy this way.

Conclusion

Chicken katsu is a tasty Japanese meal. You can easily cook it in your kitchen. Start by making the chicken an equal thickness. Then, coat it in a mix of flour, eggs, and panko, before frying. This results in a golden, crispy chicken cutlet. Often, it’s served with rice, fresh cabbage, and Tonkatsu sauce for a real Japanese taste. By following a few steps, homemade chicken katsu can be right up there with the best. Try this recipe for a meal that’s perfect for any time, from a quick dinner to a special celebration.

Whether it’s the original deep-fried chicken katsu, an air-fried twist, or baking it, there are many ways to enjoy this dish. Mix it up with Japanese fried chicken, tonkatsu sauce, or chicken katsu curry. The choice is yours. Any way you make it, the outer crunch and inside tenderness make it super tasty. Your family will love it.

Ready to cook katsu chicken yourself? It’s easier than you think. Practice a bit, and you’ll soon be making chicken katsu that’s as good as what you find in restaurants. This dish offers not just flavor but also a special feeling whether it’s just another night or a big celebration.