Crispy Chicken Katsu Recipe – A Japanese Classic

by akash

IntroductionChicken Katsu, a beloved Japanese dish, is essentially a chicken cutlet breaded with Panko breadcrumbs and deep-fried to perfection. Its crunch is music to the ears, and its golden exterior hides a tender, juicy interior that’s absolutely irresistible. Paired with a tangy Tonkatsu sauce, this dish is a perfect blend of textures and flavors that can turn any meal into a special occasion. Whether you’re a fan of Japanese cuisine or just love a good fried chicken, this Chicken Katsu recipe is bound to become a favorite. So, let’s gather our ingredients and get ready to create a masterpiece that’s as satisfying to make as it is to devour!Ingredients
  • 4 boneless, skinless chicken breastsSalt and pepper, to taste1/2 cup all-purpose flour2 large eggs, beaten2 cups Panko breadcrumbsVegetable oil, for fryingTonkatsu sauce, for servingSliced cabbage or lettuce, for garnish (optional)Lemon wedges, for serving (optional)

  • Instructions
  • Prepare the Chicken:Start by tenderizing the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. Season both sides with salt and pepper.Breading Station:Set up three shallow dishes. In the first, place the all-purpose flour. In the second, beat the eggs. In the third, spread out the Panko breadcrumbs.Coat the Chicken:Dredge each chicken breast in flour, shaking off any excess. Dip into the beaten eggs, ensuring it’s fully coated. Finally, press into the Panko breadcrumbs, making sure the chicken is evenly and thoroughly coated.Fry the Chicken:Fill a large skillet with about 1/2 inch of vegetable oil and heat over medium-high heat until hot. Fry the chicken breasts, two at a time to avoid overcrowding, until golden brown and cooked through, about 3-4 minutes per side. Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).Serve:Let the chicken rest for a couple of minutes, then slice into strips. Serve with Tonkatsu sauce, a side of sliced cabbage or lettuce for some freshness, and lemon wedges if desired.

  • Tips for the Perfect Chicken KatsuEven Thickness: Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy.
  • Hot Oil: Make sure the oil is hot before adding the chicken to achieve that perfect golden-brown crust without absorbing too much oil.Panko Bread Crumbs: Panko breadcrumbs are key for that light, crispy texture. Regular breadcrumbs can make the coating too dense.

  • FAQs
  • Can I make Chicken Katsu ahead of time?Chicken Katsu is best enjoyed fresh for the crispiest texture. However, you can reheat leftovers in the oven to crisp them up again.What is Tonkatsu sauce?Tonkatsu sauce is a thick, tangy sauce similar to Worcestershire sauce but sweeter, commonly served with fried foods in Japanese cuisine.Can I bake Chicken Katsu instead of frying?Yes, for a healthier version, you can bake the coated chicken at 400°F (200°C) for about 20-25 minutes or until golden brown and cooked through, flipping halfway through the cooking time.

  • There you have it—a simple yet incredibly satisfying Chicken Katsu recipe that’ll bring a taste of Japan right to your dinner table. Whether you’re an avid fan of Japanese cuisine or just in the mood for some crispy chicken, this dish is sure to hit the spot. Don’t forget to serve it up with some tangy Tonkatsu sauce for the full experience. Happy cooking!

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