Crispy Chicken Katsu
This crispy Chicken Katsu recipe is quick, easy, and incredibly flavorful. With its golden panko crust and juicy chicken inside, it's the perfect 30-minute Japanese comfort food to make at home. Serve it with rice, curry, or even in a sandwich for a versatile family-friendly mea
Equipment
- Large skillet or frying pan
- Kitchen thermometer
- 3 shallow bowls or plates
- Meat mallet or rolling pin
- Sharp Knife
- Cutting board
- Wire rack or paper towels
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups panko breadcrumbs
- Vegetable oil for frying
For the Katsu sauce:
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon dry mustard optional
Instructions
Prepare the Chicken
- Place each chicken breast between two sheets of plastic wrap and gently pound to even thickness (about 1.5 cm / 1/2 inch). Season both sides with salt and pepper.
Bread the Chicken
- In one shallow bowl: add flour.
- In the second bowl: add beaten eggs.
- In the third bowl: add panko breadcrumbs.
- Dredge each chicken breast in flour, dip into the egg, and coat thoroughly with panko.
Fry the Chicken
- Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat (350°F / 175°C).
- Fry the chicken in batches for 3–4 minutes per side or until golden brown and cooked through (internal temp: 165°F / 74°C).
- Place on a wire rack or paper towels to drain.
Make the Katsu Sauce
- In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, sugar, garlic powder, and mustard. Stir until smooth.
Serve
- Slice the chicken into strips and drizzle with Katsu sauce. Serve with steamed rice, shredded cabbage, or Japanese curry if desired.
Nutrition
Calories: 520kcalCarbohydrates: 35gProtein: 35gFat: 25g
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