Chicken katsu , a golden, crispy delight that’s both simple and incredibly satisfying. This Japanese-style fried chicken cutlet is known for its crunchy outside and tender, juicy from inside with homemade katsu sauce.
What is Chicken Katsu?
Chicken Katsu (チキンカツ), also known as Japanese breaded chicken cutlet, is a popular dish in Japan and around the world. The name “Katsu” is derived from the Japanese word “katsuretsu,” meaning cutlet. Traditionally, Chicken Katsu is made by coating boneless chicken thighs or breasts in a layer of flour, beaten eggs, and Japanese panko breadcrumbs before frying it to golden perfection.
Tips and Tricks for the Best Chicken Katsu
- Use Panko Breadcrumbs: Unlike regular breadcrumbs, panko gives Chicken Katsu its signature light and crispy texture.
- Butterfly and Pound the Chicken: This ensures even cooking and keeps the meat tender.
- Double-Coating Option: For extra crunch, repeat the egg and breadcrumb coating step.
- Optimal Oil Temperature: Maintain the oil at 350°F to ensure a crispy exterior without overcooking the chicken.
Variations of Katsu Chicken
There are many variations that you can try given below:
- Panko-breaded chicken thigh, sliced into bite-sized strips, usually butterflied. Seasoned with a little salt and black-or-white-pepper, dredged in a lightly seasoned flour, dipped into a beaten egg mixture with some mirin, coated in panko, then deep fried.
- A pounded chicken breast piece is sliced into tenders, dredged in seasoned flour, then dipped into seasoned beaten egg, coated with seasoned panko, then pan-fried.
- The variant is the chicken tender recipe, not pounded as thinly, called panko chicken or chicken tenders. (This version can be called katsu chicken).
How to Make Katsu Sauce
Katsu sauce is also called Tonkatsu sauce is basically a thick Japanese vegetarian pureed fruit-based brown sauce mainly used for fried meats. You can make your homemade Katsu Sauce by combining Worcestershire sauce, tomato ketchup, and soy sauce together.
How to Serve Chicken Katsu
Chicken Katsu is incredibly versatile and pairs well with various accompaniments. Popular serving options include:
- Over Rice: Top a bed of steamed white rice with the crispy cutlet for a classic Chicken Katsu Don.
- With Katsu Sauce: Drizzle or serve a side of tangy Tonkatsu sauce, made from Worcestershire sauce, ketchup, and soy sauce.
- As a Side Dish: Add shredded cabbage, pickled ginger, and a small bowl of miso soup for a complete Japanese meal.
How to Store and Reheat Chicken Katsu
Storing:
- Refrigerate: Place leftover Chicken Katsu in an airtight container and store in the fridge for up to 3 days.
- Freeze: For longer storage, freeze the cutlet in a single layer on a tray, then transfer to a freezer-safe bag. Freeze for up to 1 month.
Reheating:
Stovetop: Heat in a dry skillet over medium heat for a few minutes on each side.
Oven: Preheat the oven to 375°F (190°C) and reheat for 10–12 minutes to maintain crispiness.
Air Fryer: Reheat at 350°F for 5–7 minutes.
Recipe FAQs
What is the difference between Chicken Katsu and Tonkatsu?
While both dishes are Japanese fried cutlets, Chicken Katsu is made with chicken, whereas Tonkatsu is made with pork.
Can I make Chicken Katsu ahead of time?
Yes! You can prepare the chicken up to the breading stage and refrigerate it for a few hours. Fry just before serving for the best texture.
Why is my Chicken Katsu not crispy?
Ensure your oil is hot enough (around 350°F) and avoid overcrowding the pan, which can lower the oil temperature.
What sides go well with Chicken Katsu?
Popular sides include shredded cabbage, miso soup, potato salad, or a fresh cucumber salad.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and slightly more flavorful, making them a great option.
Chicken Katsu
Chicken katsu , a golden, crispy delight that’s both simple and incredibly satisfying. This Japanese-style fried chicken cutlet is known for its crunchy outside and tender, juicy from inside with homemade katsu sauce.
Ingredients
- 2 large chicken breast fillets
- 1/4 cup plain flour
- 1 egg
- 1 cup panko breadcrumbs
- 1 avocado, thinly sliced
- 1 tablespoon lemon juice
- 1 green onion, thinly sliced
- 3 cups shredded iceberg lettuce
- 1 cucumber, halved lengthways, sliced diagonally
- 2 tablespoons vegetable oil
Sauce Ingredients:
- 1 1/2 tablespoons Worcestershire sauce
- 1/3 cup tomato sauce
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Lemon wedges, to serve
Instructions
- In a bowl combine Worcestershire sauce, tomato sauce, soy sauce and mustard and set aside.
- Cut each chicken breast piece horizontally in half to form 2 thin fillets.
- On a separate plate, place flour seasoned with salt and pepper and whisk the egg in a shallow bowl. Place breadcrumbs on another plate.
- First, put the chicken into the flour mixture, dip into the egg mixture, then to the breadcrumbs. Place onto a plate. Repeat with remaining chicken pieces.
- In a large frying heat vegetable oil pan over medium heat. Cook chicken until golden and cooked through for about 3 to 4 minutes each side.
- Once cooked, transfer chicken to a serving plate and cool for 2 minutes.
- In a large bowl place cucumber, avocado, lettuce, with a squeeze of lemon juice on the top. Drizzle chicken with the prepared sauce and sprinkle with green onion. Serve with warm rice, salad, and lemon wedges on the top.
Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 409Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 88mgSodium 674mgCarbohydrates 38gFiber 7gSugar 6gProtein 24g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Conclusion
Chicken Katsu is more than just a fried cutlet—it’s a dish that brings comfort, flavor, and versatility to your table. Whether you enjoy it as part of a hearty Katsu curry, in a sandwich, or simply with rice and sauce, this Japanese classic is easy to prepare and impossible to resist.
i love this 🙂