This delicious, simple Chicken Katsu is crispy and flavorful, making it the perfect weekday comfort food!
Fried chicken is a gift to humanity. It’s crunchy, tasty, satisfying, and excellent with a wide variety of dipping sauces. You can fry chicken in many different ways, too—on-the-bone or boneless, pounded into thin cutlets or cut into strips, dusted in a light flour or dredged in thick batter. I’ve never met a piece of fried chicken I didn’t like. However, there’s one piece of fried chicken I liked the best.
Chicken katsu is the only variety of fried chicken I can describe as “delicate.” You’ll find it on many lunch menus in Japan and in Japanese restaurants in America, and it’s simply the best. It’s not battered—rather, it’s dredged in layers of flour, egg, and crunchy panko breadcrumbs. Chicken breast is typically used for katsu, and it’s pounded to a thinner profile to ensure maximum tenderness.
I stayed away from making this dish for a while because I assumed there was some crazy process that resulted in chicken so perfect. But when I finally got around to trying my hand at it, I was surprised to learn how easy it was to make perfect chicken katsu at home. Not only is this recipe a money-saver (you won’t need to dine at Japanese restaurants), but it’s not difficult at all!
What’s so special about panko?
If you’ve never tried panko breadcrumbs, you’re in for a treat. Panko originates from Japan and is noticeably crispier and airier than traditional Western breadcrumbs. I use them almost exclusively for everything from chicken fingers to shrimp because they crisp up so much better. Why? Panko is made from crustless bread, which is then processed into larger flakes. Since the crumbs are so big, they absorb less oil, resulting in a crispy coating that’s a bit less greasy than regular breadcrumbs.
How do I store leftovers?
Once cooked, store leftovers in an airtight container in the fridge for up to 4 days. And to reheat, use an air fryer if you have one—air fryers are the best at crisping up the chicken. That said, your oven will do just fine! The chicken can also be frozen in a Ziploc bag for up to 3 months. Flash-freeze the chicken first on a baking tray for 1 hour before placing it in the bag.
Serving suggestions
You can go traditional and serve your chicken katsu with Steamed Rice and shredded cabbage, or you can try this Cabbage Stir-Fry recipe for a delicious alternative. You can also add a hearty side of buckwheat Soba Noodles, or a refreshing Sunomono (Japanese Cucumber Salad). Also, don’t forget to drizzle some Japanese BBQ Sauce on your katsu, and if you can find it, finish with a sprinkle of togarashi (a Japanese spice blend) for an extra kick!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- ⅓ cup all-purpose flour
- 2 large eggs beaten
- 1¾ cups panko breadcrumbs
- Vegetable oil for frying
Instructions
- Pound chicken to ½-inch thickness, then season with salt and pepper.
- Dredge each chicken breast first in flour (shake off any excess), then in beaten eggs, then coat with panko breadcrumbs on both sides.
- Heat a sufficient amount of vegetable oil in a skillet over medium-high heat. The oil should be 350°F.
- Fry each chicken piece until golden brown, about 3-4 minutes on each side. Drain excess oil by placing chicken on paper towel-lined plates before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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