The Ultimate Crispy Chicken Katsu Recipe You’ll Adore

Culinary magic happens when crispy chicken katsu meets your kitchen expertise.

Japanese comfort food beckons with its golden, crunchy exterior and tender meat inside.

Panko breadcrumbs create an irresistible coating that elevates this simple dish.

Home cooks adore how quickly these cutlets come together with basic ingredients.

Crisp and juicy, each bite promises a delightful crunch that satisfies deeply.

Seasonings like garlic powder and salt bring incredible depth to the breading.

A perfect companion for steamed rice or tangy tonkatsu sauce awaits you.

Jump into this recipe and surprise yourself with restaurant-quality deliciousness right at home.

Why Crispy Chicken Katsu Is a Family Favorite

Master the Crispy Chicken Katsu Magic

• Foolproof Breading Technique: Create restaurant-quality crispy coating with simple three-step dredging process using flour, eggs, and panko breadcrumbs that guarantees perfect golden-brown exterior every single time.
• Quick Weeknight Winner: Prepare delicious Japanese-inspired meal in under half an hour, making it ideal for busy families craving something beyond ordinary chicken dinner without complicated techniques.
• Crowd-Pleasing Comfort Food: Delivers satisfying crunch and familiar flavors that appeal to both kids and adults, transforming ordinary chicken into a delectable dish everyone will love and request again.
• Versatile Serving Options: Pair with steamed rice, shredded cabbage, and tangy tonkatsu sauce for authentic experience or customize with your favorite sides and condiments to match personal taste preferences.

What Goes Into Crispy Chicken Katsu

• Chicken Breast: A tender and lean cut of meat that provides a perfect base for the crispy coating.

• Flour, Beaten Eggs, Panko Breadcrumbs: A classic three-step coating that creates a golden, crunchy exterior for the chicken.

• Salt, Pepper: Essential seasonings that enhance the chicken's natural flavor.
• Vegetable Oil: A neutral oil used for deep-frying to achieve a crisp and even golden-brown coating.

• White Rice: A classic side dish that complements the crispy chicken katsu.
• Shredded Cabbage: A fresh and light garnish that adds crunch and freshness to the dish.

• Tonkatsu Sauce: A sweet and tangy Japanese sauce that adds depth of flavor to the chicken.
• Sesame Seeds: A traditional garnish that provides a nutty flavor and visual appeal.

How to Make Crispy Chicken Katsu Step by Step

Step 1: Prepare the Chicken

Grab chicken breasts and gently flatten them between plastic wrap using a meat mallet. Season both sides with salt and pepper to enhance the flavor.

Step 2: Create Breading Station

Set up three shallow dishes: one with flour, another with beaten eggs, and the last with panko breadcrumbs. This will help create a perfect crispy coating.

Step 3: Coat the Chicken

Dip each chicken piece first in flour, shaking off any excess. Next, dunk into beaten eggs, ensuring complete coverage.

Finally, roll in panko breadcrumbs, pressing gently to help the coating stick firmly.

Step 4: Heat the Cooking Oil

Pour vegetable oil into a large skillet, filling about half an inch deep.

Heat over medium-high temperature. Test oil readiness by dropping a breadcrumb – if it sizzles immediately, the oil is perfect for frying.

Step 5: Fry the Chicken

Carefully place breaded chicken into hot oil. Cook each side for 4-5 minutes until golden brown and crispy.

Ensure chicken reaches an internal temperature of 165°F. Cook in batches to prevent overcrowding.

Step 6: Remove Excess Oil

Transfer fried chicken to a plate lined with paper towels. This helps absorb extra oil and keeps the coating crisp.

Step 7: Plate and Garnish

Slice chicken into strips. Serve alongside steamed white rice and shredded cabbage.

Drizzle with tangy tonkatsu sauce and sprinkle sesame seeds on top.

Step 8: Serve Immediately

Enjoy the chicken while it’s hot and wonderfully crispy for the best taste and texture.

Pro Techniques for Crispy Chicken Katsu Success

• Use a meat mallet or rolling pin to create uniform chicken thickness, ensuring consistent cooking and crispiness throughout.
• Use a kitchen thermometer or drop a breadcrumb to confirm oil is exactly 350-375°F for perfect golden-brown coating without burning.
• Pat chicken completely dry before breading and press panko firmly to help breadcrumbs adhere, creating an extra crispy exterior.
• Fry chicken pieces separately to maintain oil temperature and prevent overcrowding, which can lead to greasy, undercooked meat.
• Let fried chicken rest on a wire rack over paper towels to keep breading crisp by allowing excess oil to drip away completely.

Custom Spins on Crispy Chicken Katsu

• Baked Chicken Katsu: Skip frying and bake breaded chicken at 425°F for 20-25 minutes, turning once halfway through for even crispiness.
• Gluten-Free Katsu: Replace wheat flour with rice flour or cornstarch, use gluten-free panko breadcrumbs for celiac-friendly version.
• Pork Katsu Alternative: Swap chicken with thinly sliced pork loin, following same breading and cooking technique for traditional Japanese tonkatsu.
• Spicy Korean Fusion Katsu: Add gochujang or Korean chili flakes to breadcrumb mixture for a spicy kick, serve with kimchi on the side for extra heat.

Best Pairings with Crispy Chicken Katsu Dinner

• A chilled, crisp junmai sake with light citrus notes cuts through the richness of the fried chicken, refreshing your palate with each sip.
• Create a zesty cabbage slaw with rice vinegar, green onions, and a hint of ginger to balance the crispy chicken's deep-fried texture and add a fresh, crunchy element.
• Enhance the chicken's flavor by serving a homemade or store-bought tonkatsu sauce that combines worcestershire, ketchup, and soy sauce for a perfect sweet-tangy accompaniment.

Keeping Crispy Chicken Katsu Fresh and Crunchy

• Store leftover chicken katsu in an airtight container within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Wrap individual pieces tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1-2 months to maintain best quality.
• Preheat oven to 375°F. Place chicken on a wire rack over a baking sheet to keep crispy. Warm for 10-15 minutes until heated through, turning once halfway.
• Warm at 375°F for 3-4 minutes, checking to prevent overcooking. Spray lightly with oil to help restore crispiness and prevent drying out.

FAQs

• What is the best way to ensure the chicken is evenly coated with breadcrumbs?

Press the panko breadcrumbs gently onto the chicken after dipping, making sure to cover the entire surface completely and shake off any excess for an even, crispy coating.

• How do I know if the oil is at the right temperature for frying?

Drop a breadcrumb into the oil – if it sizzles immediately, the oil is ready for frying. The ideal temperature helps create a crispy exterior without burning the chicken.

• Can I use a different type of meat for this recipe?

While the recipe is for chicken katsu, you can substitute with pork cutlets (tonkatsu) or even thin beef cutlets to create a similar crispy breaded dish.

Crispy Chicken Katsu Recipe

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4.7 from 16 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Crispy chicken katsu delivers a mouthwatering Japanese classic that combines golden-brown perfection with tender, juicy meat. Crunchy panko breadcrumbs and perfectly seasoned chicken create an irresistible meal you’ll want to savor again and again.

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Ingredients

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Chicken and Main Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups cooked white rice

Coating Ingredients:

• 1/2 cup (120 ml) all-purpose flour
• 2 eggs, beaten
• 1 cup (240 ml) panko breadcrumbs

Seasoning, Garnish, and Accompaniments:

• Salt and pepper, to taste
• Vegetable oil, for frying
• 1 cup shredded cabbage
• Tonkatsu sauce, for drizzling
• Sesame seeds, for garnish

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Instructions

1. Tenderize chicken breasts between plastic wrap, creating an even 1/2-inch thickness. Season generously with salt and pepper on both surfaces.
2. Construct a three-station breading setup: flour, beaten eggs, and panko breadcrumbs in separate shallow containers.
3. Coat each chicken piece systematically: first dust with flour, shaking off excess; next immerse in egg wash, then thoroughly cover with panko, pressing crumbs gently to ensure adherence.
4. Heat vegetable oil in a large skillet to medium-high temperature, approximately 1/2 inch deep. Verify oil readiness by dropping a breadcrumb – it should immediately sizzle upon contact.
5. Gently slide breaded chicken into hot oil, maintaining sufficient space between pieces. Fry for 4-5 minutes per side until achieving a rich golden-brown exterior and internal temperature reaches 165°F. Cook in multiple batches if skillet becomes crowded.
6. Remove fried chicken and place on paper towel-lined plate to absorb excess oil and maintain crispiness.
7. Slice chicken into elegant strips. Accompany with steamed white rice, shredded cabbage, tonkatsu sauce, and a sprinkle of sesame seeds.
8. Serve immediately while chicken remains hot and perfectly crisp for optimal texture and flavor.

Notes

• Pick chicken breasts of uniform thickness to ensure even cooking and consistent crispiness.
• Pat chicken completely dry before breading to help coating adhere better and create extra crunch.
• Keep oil temperature steady around 350°F for perfectly golden-brown exterior without burning.
• Use fresh panko breadcrumbs for maximum crispiness and lighter texture compared to traditional breadcrumbs.
• Allow chicken to rest on paper towels briefly to drain excess oil and maintain crispy coating.
• Store leftover katsu in refrigerator and reheat in oven to preserve crunchiness instead of microwave.
• Experiment with gluten-free alternatives like almond flour or gluten-free panko for celiac-friendly version.
• Add spices like garlic powder or paprika to breadcrumb mixture for extra flavor complexity.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 2
• Calories: 625 kcal
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 65 g
• Fiber: 3 g
• Protein: 45 g
• Cholesterol: 140 mg