Chicken Katsu (Fried Chicken Cutlet)

If you’re craving something crispy, tender, and utterly delicious, then you’re in for a treat with Chicken Katsu (Fried Chicken Cutlet). This beloved Japanese dish features juicy chicken breasts coated in a crunchy layer of panko breadcrumbs, perfectly fried to golden perfection. It’s a delightful meal that’s easy to make and sure to impress anyone at your dinner table. Plus, when paired with a tangy sauce, it becomes an irresistible feast. Let’s dive into this simple yet scrumptious recipe!

Why This Recipe is a Keeper

Chicken Katsu is not just a meal; it’s an experience. The contrasting textures of the crispy exterior and juicy chicken create a mouthwatering sensation that will leave you wanting more. What makes this recipe a keeper is its versatility. Serve it with rice, salad, or even as a sandwich. The possibilities are endless! Not to mention, it’s quick and straightforward, making it perfect for busy weeknights or a cozy weekend meal.

Ingredients at a Glance

• 10 oz (280g) boneless and skinless chicken breast – the star of the show!
• 1/2 teaspoon salt – to enhance the flavors of the chicken.
• 3 dashes black pepper – for a hint of spice.
• 1 large egg, lightly beaten – helps the breadcrumbs adhere to the chicken.
• 1 cup Japanese panko or bread crumbs – for that signature crunch.
• Oil, for deep-frying – choose a neutral oil with a high smoke point.
• 1 1/2 tablespoons ketchup – adds a touch of sweetness.
• 2 tablespoons Worcestershire sauce – for depth of flavor.
• 1 tablespoon soy sauce – brings umami to the sauce.
• 1 tablespoon mirin – a sweet rice wine that balances the sauce.
• 1 tablespoon sugar – to enhance the overall flavor profile.
• 1/2 teaspoon Dijon mustard – adds a subtle tang.

What’s in the Gear List

• Deep frying pan or pot – essential for frying the chicken evenly.
• Cooking thermometer – to monitor oil temperature for perfect frying.
• Meat mallet or rolling pin – for flattening the chicken to an even thickness.
• Mixing bowls – for preparing the egg wash and coating.
• Slotted spoon – for safely removing the chicken from hot oil.

Chicken Katsu (Fried Chicken Cutlet): From Prep to Plate

Step 1: Preparing the Chicken

Start by placing your boneless, skinless chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch. This ensures that it cooks evenly and stays juicy.

Step 2: Seasoning

Once your chicken is prepped, season both sides with salt and black pepper. This simple seasoning is crucial for enhancing the natural flavors of the chicken.

Step 3: Breading Station Setup

Prepare three shallow bowls: one for the flour, one for the beaten egg, and one for the panko breadcrumbs. You don’t need flour in this recipe, but if you prefer, you can use it for an extra layer of crunch.

Step 4: Dredging the Chicken

Dip each piece of chicken into the beaten egg, allowing any excess to drip off, then coat it generously with panko breadcrumbs. Press down lightly to ensure the breadcrumbs adhere well. Repeat this for each chicken piece.

Step 5: Heating the Oil

In your deep frying pan or pot, heat enough oil for frying (about 1-2 inches deep) over medium-high heat. Use a cooking thermometer to monitor the oil temperature, aiming for around 350°F (175°C).

Step 6: Frying the Chicken

Once the oil is hot, carefully add the breaded chicken cutlets to the pan, frying in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until the chicken is golden brown and cooked through. Use a slotted spoon to remove the chicken, letting excess oil drain on a paper towel-lined plate.

Step 7: Making the Sauce

In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard until smooth. Adjust the seasoning to taste, adding more sugar or mustard if you prefer a sweeter or tangier sauce.

Step 8: Serving

Slice the fried chicken cutlets into strips and serve them hot with a drizzle of the homemade sauce. Pair it with steamed rice, a side salad, or even as a filling for a sandwich.

International Equivalents

• Chicken Katsu – Japan
• TonKatsu – Pork version of Katsu, also popular in Japan.
• Chicken Schnitzel – A similar dish from Germany and Austria.
• Milaneza – Breaded meat cutlet from Latin America.

Avoid These Traps

• Don’t skip pounding the chicken; uneven pieces will cook inconsistently.
• Be mindful of the oil temperature. If it’s too low, the chicken will absorb oil and become greasy.
• Don’t overcrowd the pan while frying; this will lower the oil temperature and lead to soggy chicken.
• Allow the chicken to drain on paper towels after frying to remove excess oil.

Storing Tips & Timelines

Chicken Katsu is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving as it can make the coating soggy. For longer storage, freeze the uncooked, breaded chicken cutlets for up to 2 months. Just fry them straight from the freezer when you’re ready to enjoy!

Reader Q&A

Can I bake Chicken Katsu instead of frying it?

Absolutely! For a healthier version, you can bake the breaded chicken in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Just make sure to spray the cutlets with a bit of oil to help them crisp up.

What can I serve with Chicken Katsu?

Chicken Katsu pairs wonderfully with steamed rice, salad, or even as a filling for sandwiches. You can also serve it with pickled vegetables or a side of miso soup for an authentic Japanese meal.

Can I use other proteins instead of chicken?

Yes! This method works great with pork tenderloin or even tofu for a vegetarian option. Just adjust the cooking time based on the protein you choose.

Is there a substitute for panko breadcrumbs?

If you can’t find panko breadcrumbs, regular breadcrumbs will work, but they won’t yield the same level of crunch. For a homemade version, you can pulse stale bread in a food processor until coarse.

Next Up in Your Queue

• Garlic Parmesan Chicken Tenders – another crispy chicken favorite!
• Chicken Enchilada Pasta Bake – a delicious twist on chicken and pasta.

The Takeaway

Chicken Katsu (Fried Chicken Cutlet) is a delightful dish that brings the comforting flavors of Japan right to your kitchen. Its crispy exterior and succulent chicken combined with a zesty sauce make it a meal to remember. With simple ingredients and straightforward steps, you can whip up this dish in no time. Whether you’re serving it for a cozy family dinner or impressing guests, Chicken Katsu is sure to be a hit. So roll up your sleeves, gather your ingredients, and get ready to enjoy this delicious culinary adventure!