Description
Chicken Katsu is a popular Japanese dish featuring tender chicken cutlets coated in crispy panko breadcrumbs, then fried to golden perfection. Served with flavorful tonkatsu sauce, this recipe creates a satisfying meal with a perfect balance of crunchy texture and juicy meat, ideal for a quick weeknight dinner or casual dining.
Ingredients
Scale
Chicken
- 4 chicken cutlets (about 1 pound, or 2 large chicken breasts, halved horizontally)
- ½ teaspoon salt (plus additional for seasoning)
- ¼ teaspoon black pepper
Breading
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko bread crumbs
Cooking and Serving
- Vegetable oil (for frying, about ½-inch depth)
- Tonkatsu sauce (or Japanese barbecue sauce, for serving)
Instructions
- Prepare the Chicken: Pound the chicken cutlets to an even ¼-inch thickness if necessary to ensure even cooking. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper for balanced flavor.
- Set up Breading Stations: Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the panko bread crumbs in a third bowl, arranging them for efficient breading.
- Bread the Cutlets: Dredge each chicken cutlet first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs until thoroughly coated.
- Fry the Chicken: Heat vegetable oil to about 340℉ (medium heat) in a large skillet with ½-inch oil depth. Carefully add 1 or 2 cutlets at a time, avoiding overcrowding. Fry each side for 3 to 4 minutes until they become golden brown and are cooked through.
- Drain and Season: Transfer the fried chicken to a paper towel–lined plate to drain excess oil. Sprinkle with additional salt immediately for enhanced taste.
- Serve: Slice the chicken cutlets into strips and serve hot with tonkatsu sauce for dipping or drizzling on top.
Notes
- To ensure juicy chicken, pound the cutlets evenly to help them cook uniformly and quickly.
- Maintain the oil temperature around 340℉ to achieve a crispy crust without burning.
- Avoid overcrowding the pan to keep the oil temperature consistent and the coating crisp.
- Use fresh panko breadcrumbs for the best crunchy texture.
- Tonkatsu sauce can be replaced with Japanese barbecue sauce or homemade sauce if preferred.
- This recipe can be doubled or halved depending on serving needs.