Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish!
Prepared to be Wowed!! This is an insanely delicious dish that tastes SO good!!
This Chicken Katsu is lightly breaded with a tender chicken inside.
Japanese restaurants originally started this Chicken Katsu recipe then it become even more popular in Japan and Hawaii.
With the lightly breaded outside and tender, juicy chicken inside this chicken quickly became a favorite meal for our family.
What you need to make Chicken Katsu with?
- Oil: For frying the chicken in.
- Chicken: Large chicken breasts then flattened.
- Salt and Pepper: Season to taste.
- Flour: A bowl full to be able to dip your chicken in.
- Eggs: Whisked together and the floured chicken will dip in it.
- Panko: Adds a lite bread topping over the chicken.
- Tonkatsu Sauce: You can purchase this at your local grocery store.
- Green Onions: Garnish over top.
How to make Chicken Katsu recipe?
- Prepare the chicken: In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
- Coat the chicken: In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko.
- Fry the chicken: Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.
Tips for making Katsu Chicken:
- Preparing the chicken: It is best to pound the chicken evenly and flatten the best that you can. This will ensure the chicken will cook evenly in the pan.
- Flour and Egg Mixture: Begin with about half of the mixture in the bowls or pans that you use. Then add more or replace the mixture This will avoid any clumping.
- Panko or Breadcrumbs: If you do not have panko, breadcrumbs will also work well if that is what you have on hand.
- What to serve Chicken Katsu with? I like to serve this with a fresh side salad, jasmine rice or a shredded cabbage coleslaw mixture to help lighten the dish.
- Protein: If you are wanting to use tonkatsu (pork cutlets) instead of chicken that also is popular with this Japanese dish.
How to Store Chicken Katsu:
- Can you freeze Chicken Katsu? Chicken Katsu is perfect for making ahead and freezing. After frying the chicken, let it cool and place it in an airtight plastic bag to freeze. Reheat on a baking sheet at 425 degrees F for 5-10 minutes, then serve with curry and ketchup sauce. I recommend freezing sauce in a separate container from the chicken.
- Chicken katsu will keep in an airtight container in the refrigerator for 3 days. The only way to make the breaded chicken crispy again is to put in the oven or oven toaster to reheat. Do not use the microwave to reheat.
Here are more Awesome Chicken Recipes to Try:
- Chicken Adobo
- One Pan Chili Lime Chicken and Rice
- Slow Cooker Browns Sugar Balsamic Chicken and Vegetables
- Chicken Parmesan Casserole
- Roasted Honey Garlic Butter Chicken
- oil for frying
- 2 large chicken breasts
- salt and pepper
- 2 cups flour
- 3 eggs (beaten)
- 2 cups panko
- tonkatsu sauce for serving
- sliced green onions and sesame seeds
- In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
- In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko. Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.