Chicken Katsu Recipe

This Chicken Katsu is a classic Japanese dish that’s perfect for a crispy and flavorful meal! Imagine tender, juicy chicken cutlets coated in a crispy panko breadcrumb crust and deep-fried to golden perfection. This recipe is easy to make and delivers a restaurant-quality experience that’s sure to impress your family and friends.

Why You’ll Love This Recipe

• Crispy and Flavorful: The panko breadcrumb coating creates a light and crispy crust that’s perfectly golden brown. The simple seasoning enhances the natural flavor of the chicken, while the tonkatsu sauce adds a delicious sweet and savory element.
• Easy to Make: This recipe is surprisingly simple to prepare, even for beginner cooks. It requires minimal ingredients and just a few steps.
• Versatile: Serve this Chicken Katsu with your favorite sides, such as rice, shredded cabbage salad, or macaroni salad. It’s also great for meal prepping or using the leftover chicken in sandwiches and wraps.
• Authentic Japanese Flavors: This recipe captures the essence of traditional Chicken Katsu, bringing the flavors of Japan right to your kitchen.

this Recipe

Ingredients

For the Tonkatsu Sauce

• Ketchup: Adds sweetness and tanginess to the sauce.
• Worcestershire sauce: Adds a depth of umami flavor.
• Low-sodium soy sauce: Provides a salty and umami flavor.
• Mirin: A sweet Japanese rice wine that adds a subtle sweetness and depth of flavor.
• Granulated sugar and brown sugar: Adds sweetness and balances the savory flavors.
• Garlic powder: Adds a subtle garlic flavor.
• Ground ginger: Adds a warm and slightly spicy flavor.

For the Chicken

• Boneless, skinless chicken thighs: Chicken thighs are recommended for their juicier texture and richer flavor, but you can also use boneless, skinless chicken breasts if you prefer (see note below).
• Coarse salt: Enhances the overall flavor of the chicken.
• Freshly ground black pepper: Adds a touch of heat.
• Egg: Beaten with vegetable oil to create an egg wash that helps the breading adhere to the chicken.
• All-purpose flour: Used to dredge the chicken and create a base for the breading.
• Panko breadcrumbs: Japanese-style breadcrumbs that create a light and crispy crust.
• Vegetable oil: Used for deep-frying the chicken.

Note: For exact measurements, see the recipe card below!

How to Make Chicken Katsu

Step 1: Make the Tonkatsu Sauce

In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger until well combined. Taste and adjust the sweetness or saltiness to your liking. Set aside.

Step 2: Prepare the Chicken

Trim any excess fat or gristle from the chicken thighs. Place each chicken thigh between two pieces of plastic wrap and gently pound it with a meat mallet to an even thickness of about ½ inch. This ensures that the chicken cooks evenly and quickly. Season both sides of the chicken with salt and pepper.

Step 3: Bread the Chicken

Set up a breading station with three shallow bowls: one with flour, one with the beaten egg mixed with ½ tablespoon of vegetable oil, and one with panko breadcrumbs. Dredge each chicken cutlet in the flour, then dip in the egg wash, and finally coat in the panko breadcrumbs, pressing gently to ensure the crumbs adhere.

Step 4: Deep-Fry the Chicken

Heat the vegetable oil in a medium-sized, heavy-bottomed pot to a temperature of 340°F (170°C). The oil should be about 1 ½ inches deep. Carefully lower one breaded chicken cutlet at a time into the hot oil and deep-fry for 3-4 minutes per side, or until golden brown and crispy. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). Use tongs to remove the cooked chicken from the oil and transfer it to a paper towel-lined plate to drain excess oil.

Step 5: Rest and Serve

Allow the chicken to rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Cut the chicken into 1-inch wide strips and serve hot with tonkatsu sauce, cooked sticky white rice, shredded cabbage salad, macaroni salad, and sliced tomatoes.

Pro Tips for Making the Recipe

• Use high-quality chicken: For the best flavor and texture, use high-quality chicken thighs or breasts.
• Pound the chicken evenly: Pounding the chicken to an even thickness ensures that it cooks evenly and quickly.
• Don’t overcrowd the pot: Deep-frying the chicken in batches prevents the oil temperature from dropping and ensures that the chicken cooks evenly and becomes crispy.
• Use a meat thermometer: An instant-read thermometer is the best way to ensure the chicken is cooked to a safe internal temperature.
• Rest the chicken: Resting the chicken after frying allows the juices to redistribute, resulting in more tender and flavorful meat.

How to Serve

This Chicken Katsu is delicious with a variety of sides:

• Rice: Steamed white or brown rice is a classic pairing for Chicken Katsu.
• Shredded Cabbage Salad: A refreshing and crunchy salad made with shredded cabbage, carrots, and a light vinaigrette.
• Macaroni Salad: Creamy macaroni salad is another classic accompaniment.
• Other vegetables: Serve with your favorite steamed or roasted vegetables, such as broccoli, asparagus, or green beans.

Make Ahead and Storage

This Chicken Katsu is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat gently in the oven at 350°F until warmed through, or reheat individual portions in the microwave.

FAQs

1. Can I use boneless, skinless chicken breasts instead of chicken thighs?
Yes, you can! See the notes section in the recipe card for instructions on how to prepare chicken breasts for this recipe.

2. Can I bake or air fry the chicken instead of deep-frying it?
Yes, you can! See the notes section in the recipe card for instructions on how to bake or air fry the chicken cutlets.

3. Can I make this recipe gluten-free?
Yes, you can! Use gluten-free flour and gluten-free panko breadcrumbs for a gluten-free version.

4. Can I add other seasonings to the chicken or breading?
Absolutely! Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or dried herbs.

This Chicken Katsu Recipe is a delicious and easy way to enjoy a classic Japanese dish at home. With its crispy crust, tender chicken, and flavorful sauce, it’s a recipe you’ll want to make again and again!

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