Chicken katsu, a Japanese dish of breaded and fried chicken cutlets, is loved for its crispy exterior and juicy interior. Often served with rice, shredded cabbage, and tonkatsu sauce, it’s a comforting meal that’s simple to prepare at home. Here’s a step-by-step guide to making chicken katsu.
Ingredients
For Chicken Katsu:
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
For Tonkatsu Sauce (optional):
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Instructions
1. Prepare the Chicken
- Slice each chicken breast horizontally into two thin pieces.
- Place the pieces between plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness.
- Season both sides with salt and pepper.
2. Set Up the Breading Station
- Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls.
- Dredge each piece of chicken in flour, shaking off the excess.
- Dip it into the beaten eggs, ensuring it’s fully coated.
- Press it into the panko breadcrumbs, covering it completely.
3. Heat the Oil
- Heat about 1 inch of oil in a skillet or deep frying pan over medium-high heat.
- The oil should reach 170°C (340°F) for optimal frying.
4. Fry the Chicken
- Gently place the breaded chicken into the hot oil.
- Fry for 2–3 minutes per side, or until golden brown and fully cooked (internal temperature should reach 75°C or 165°F).
- Remove and drain on a paper towel-lined plate.
5. Make the Tonkatsu Sauce
- In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, and sugar until smooth. Adjust to taste.
6. Serve
- Slice the chicken katsu into strips.
- Serve over steamed rice with shredded cabbage on the side. Drizzle with tonkatsu sauce or serve the sauce on the side for dipping.
Tips for Perfect Chicken Katsu
- Use Panko Breadcrumbs: These Japanese-style breadcrumbs are lighter and crispier than regular breadcrumbs.
- Don’t Overcrowd the Pan: Fry in batches to avoid lowering the oil temperature, which can make the coating soggy.
- Keep Warm: Place cooked pieces on a baking sheet in a low oven to stay warm while frying the rest.
Variations
- Chicken Katsu Curry: Serve with Japanese curry sauce and steamed rice for a hearty meal.
- Baked Chicken Katsu: For a healthier option, bake at 200°C (400°F) for 20–25 minutes, flipping halfway through.
- Spicy Katsu: Add chili powder or cayenne pepper to the flour for a kick.
Chicken katsu is a delicious dish that’s easy to master. With its crispy coating and tender chicken, it’s sure to become a favorite in your home cooking repertoire. Enjoy it fresh and hot!
