Chicken Katsu Recipe
Crispy breaded chicken katsu served with katsu sauce.
Servings: 4 servings
Ingredients
Ingredients
- 4 smallchicken breastsskinless and boneless
- 2 tablespoonssoy sauce
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
- 2 tablespoonsall purpose flour
- 1 cuppanko breadcrumbs
- 1 largeeggwhisked
- 1/2 cupoil*
- 1/2 cupkatsu sauce
Instructions
Instructions
- Place the 4 chicken breasts between sheets of plastic wrap or in a large zip-top bag and pound each to an even 1/2-inch thickness. Pat the chicken dry with paper towels.
- Season both sides of each breast with the 1/2 teaspoon salt and 1/4 teaspoon pepper, then drizzle the 2 tablespoons soy sauce over the breasts and rub it evenly on both sides.
- Prepare a dredging station with three shallow bowls: one with the 2 tablespoons all-purpose flour, one with the whisked large egg, and one with the 1 cup panko breadcrumbs.
- Working with one piece at a time, dredge a chicken breast in the flour, shaking off any excess; dip it into the whisked egg, letting excess egg drip off; then press it into the panko so it is evenly coated. Repeat for all chicken breasts.
- Pour the 1/2 cup oil into a large nonstick skillet and heat over medium-high heat until the oil reaches about 350°F or is hot and shimmering. If the pan is crowded, fry in batches so the oil temperature stays consistent.
- Carefully add the breaded chicken breasts to the hot oil. Fry for a total of 4–5 minutes per breast, flipping once halfway through, until the crust is golden brown and the internal temperature reaches 165°F.
- Transfer the cooked chicken to a paper towel–lined plate to drain excess oil for a few minutes.
- Slice the chicken katsu, serve, and accompany with the 1/2 cup katsu sauce for dipping or drizzling.
Equipment
- Plastic wrap or zip-top bag
- Meat Mallet
- Shallow Bowls
- large nonstick skillet
- Paper Towels
- Tongs
Notes
Notes
* Use oil with a high smoke point, like peanut oil.
Air fryer method
: Prep the chicken as instructed. Next, place a single layer of the chicken in a greased air fryer basket. Spray the top of the chicken with cooking spray. Now, air fry at 200C/400F for 8 minutes, flip, spray the other side with cooking spray, and cook for another 8 minutes.
Oven baked method
: Prep the chicken as instructed. Place it on a lined baking sheet and bake at 180C/350F for 30 minutes, flipping halfway through.
TO STORE
: Place leftovers in airtight containers and store them in the refrigerator for up to 4-5 days.
TO FREEZE:
Allow the chicken to cook completely to add to the freezer-safe bags and freeze for up to 3 months.
TO REHEAT
: Reheat in a pan or oven until warm or in the microwave for 20-30 seconds.
* Use oil with a high smoke point, like peanut oil.
Air fryer method
: Prep the chicken as instructed. Next, place a single layer of the chicken in a greased air fryer basket. Spray the top of the chicken with cooking spray. Now, air fry at 200C/400F for 8 minutes, flip, spray the other side with cooking spray, and cook for another 8 minutes.
Oven baked method
: Prep the chicken as instructed. Place it on a lined baking sheet and bake at 180C/350F for 30 minutes, flipping halfway through.
TO STORE
: Place leftovers in airtight containers and store them in the refrigerator for up to 4-5 days.
TO FREEZE:
Allow the chicken to cook completely to add to the freezer-safe bags and freeze for up to 3 months.
TO REHEAT
: Reheat in a pan or oven until warm or in the microwave for 20-30 seconds.