Crispy Chicken Katsu

Chicken Katsu, or チキンカツ, is Japan’s answer to comfort food at its finest. This dish features juicy, tender chicken breasts coated in crispy golden panko breadcrumbs, shallow-fried to perfection. Pair it with homemade tonkatsu sauce, shredded cabbage, and warm rice for a restaurant-style experience right at home.

🛒 Ingredients

🍗 For the Chicken

• 2 boneless, skinless chicken breasts
• 🧂 1 tsp kosher salt
• 🧂 ½ tsp freshly ground black pepper
• 🍚 ½ cup all-purpose flour
• 🥚 2 large eggs
• 🍞 1 ½ cups Japanese panko breadcrumbs
• 🌽 Vegetable oil, for frying

🥣 For the Homemade Katsu Sauce

• 🍅 ¼ cup ketchup
• 🧂 2 tbsp Worcestershire sauce
• 🍯 1 tbsp soy sauce
• 🍚 1 tbsp mirin (or rice vinegar + sugar mix)
• 🍯 1 tsp honey
• 🌶️ Optional: pinch of garlic powder or mustard for extra kick

🍽️ For Serving

• 🍚 Steamed white rice
• 🥬 Finely shredded green cabbage
• 🍋 Lemon wedges (optional)

---

🔪 Instructions

1. 🧼 Prep the Chicken

• Slice each chicken breast in half horizontally to create two thinner cutlets.
• Lightly pound with a meat mallet for even thickness (about ½ inch thick).
• Season both sides with salt and pepper.

2. 🍳 Dredge and Coat

• Set up 3 shallow bowls:
  1. Flour
  2. Beaten eggs
  3. Panko breadcrumbs
• Dip each chicken piece first into flour, then egg, then press firmly into panko until well-coated.

3. 🔥 Fry to Golden Perfection

• Heat about ½ inch of vegetable oil in a large skillet over medium heat.
• Fry chicken cutlets 2 at a time for 3–4 minutes per side until deeply golden and internal temperature reaches 165°F (74°C).
• Transfer to paper towels to drain.

4. 🍶 Make the Katsu Sauce

• In a small bowl, whisk all sauce ingredients together until smooth.
• Adjust seasoning to taste — add more soy for saltiness or honey for sweetness.

5. 🍽️ Serve It Up

• Slice chicken into strips.
• Serve over rice with cabbage on the side.
• Drizzle or dip in katsu sauce. Garnish with lemon wedges if desired.

💡 Pro Tips

• 🧊 Chill the breaded chicken for 10 minutes before frying for extra crunch.
• 🧈 Use Japanese panko only — it’s airier and gives that signature texture.
• 🔥 Maintain oil temperature at 350°F (175°C) to prevent soggy katsu.
• 🥣 Katsu sauce can be stored for up to 1 week in the fridge.

---

📊 Nutrition (Per Serving)

• Calories: ~480
• Protein: 35g
• Fat: 22g
• Carbs: 38g
• Fiber: 2g
• Sugar: 6g

---

❓ FAQ

Can I bake the chicken instead of frying?
Yes! Bake at 425°F (220°C) for 20–25 minutes on a wire rack for a lighter option.

What can I substitute for mirin?
Use 1 tbsp rice vinegar mixed with ½ tsp sugar as a replacement.

Can I make it ahead?
You can prepare and bread the chicken in advance and fry it just before serving for the best texture.