Golden Crispy Chicken Katsu

Craving Crispy? Let's Talk Chicken Katsu!

Ever get that hankering for something seriously crunchy? Me too! That's why I'm so excited to share my go-to chicken katsu recipe with you.

This isn't just fried chicken; it's elevated fried chicken.

This katsu chicken recipe delivers a golden, crispy outside and tender, juicy inside. Trust me, it's proper lush.

A Little Katsu History & Our Mission

Chicken Katsu , a Japanese take on a Western classic, is pure comfort food. It's basically a Japanese chicken cutlet recipe that will blow your mind.

This Panko crusted chicken recipe is fairly easy to make and takes about an hour. The recipe yields 4 servings.

Perfect for a family dinner or a casual get-together.

Why You'll Love This Crispy Chicken Katsu

Honestly, what's not to love? One of the best benefits of Chicken Katsu with Cabbage Salad is the crispy texture and the tender chicken inside.

This is due to the combination of ingredients and techniques we use to prepare it. I love to serve this up on a Friday night with friends, drinks flowing.

It is guaranteed to get the party started.

Ready to start? First, we need our ingredients. Let's dive in and explore the ingredients for this fantastic chicken katsu recipe .

Ingredients & Equipment: The Katsu Lowdown

Right, let's talk about what you'll need to nail this chicken katsu recipe . Honestly, it's not as scary as it looks! Think of it like building a breaded fortress of flavour.

Main Ingredients: The Heart of the Matter

• Chicken Breasts: 4 boneless, skinless chicken breasts ( 6-8 oz/170-225g each ). Go for the good stuff! Plump chicken makes for a better katsu chicken . If you're getting them from the butcher, ask what is their best quality product today.
• Salt: 1 teaspoon ( 5ml ) kosher salt.
• Pepper: 1/2 teaspoon ( 2.5ml ) black pepper.
• All-Purpose Flour: 1 tablespoon ( 15ml ).
• Eggs: 2 large eggs, lightly beaten.
• All-Purpose Flour: 1 cup ( 120g ).
• Panko Breadcrumbs: 2 cups ( 200g ). This is the ingredient. Don't skimp! Regular breadcrumbs just won't give you that satisfying crunch.
• Vegetable or Canola Oil: 4 cups ( 950ml ) for deep frying.

Seasoning Notes: A Dash of Magic

You know, simple is sometimes best. For this crispy chicken katsu , salt and pepper are your foundation. But, if you're feeling fancy, a pinch of garlic powder or onion powder in the flour mix adds a nice little something.

No Japanese chili powder? A tiny pinch of cayenne pepper will do in a pinch. It adds a little bit of a kick.

Equipment Needed: Keep it Simple

• Shallow dishes or pie plates (3). Think breading station.
• Large skillet or deep fryer. Either works!
• Tongs. For wrangling that katsu chicken in the oil.
• Meat mallet or rolling pin. To make those chicken breasts nice and even.
• Wire rack. To drain the excess oil for extra Crispy Chicken Katsu .

Honestly, the only truly essential piece of kit is something to fry the chicken in. I've even used a wok in desperate times! You can also use a cast iron pan for the best results.

Cooking Method: Perfectly Crispy Chicken Katsu

Let's talk Chicken Katsu recipe , shall we? Honestly, it's one of those dishes that seems intimidating, but is so achievable at home.

I remember the first time I tried making it. Oh my gosh! It was a disaster. The breading fell off, the chicken was unevenly cooked.

But hey, we learn from our mistakes, right? Now, it's a family favorite.

Prep Steps: Katsu tastic Mise en Place

First, gather your troops! It's all about the mise en place . Get your 4 chicken breasts , flour , eggs , and panko ready.

Trust me, it makes all the difference. Pound those chicken breasts to about 1/2 inch (1.25cm) . This ensures even cooking.

A little tip I picked up? Use plastic wrap to avoid splattering. Less mess, more happiness! For safety, wash your hands after handling raw chicken.

You know, the usual drill.

step-by-step: From Zero to Hero in 8 Steps

Here's how to make Chicken Katsu , step-by-step:

1. Season the chicken with 1 tsp salt and 1/2 tsp pepper , then lightly dust with 1 tbsp flour .
2. Set up your breading station: Flour, 2 beaten eggs , and 2 cups panko breadcrumbs .
3. Dredge the chicken in flour, then egg, then coat generously with panko . Press it on!
4. Chill the breaded chicken for at least 30 minutes . This is key! No skipping!
5. Heat 4 cups vegetable oil to 350° F ( 175° C) . Use a thermometer!
6. Fry the chicken for 3- 4 minutes per side. Look for that golden brown perfection.
7. Drain on a wire rack. This stops them from being soggy.
8. Rest, slice, and serve! Time to tuck in!

Pro Tips: Katsu Confidence Boost

Want to up your Katsu Chicken game? Here are a few tricks:

• Chill time is non-negotiable . It's crucial. It stops the breadcrumbs falling off.
• Don't overcrowd the pan! Fry in batches.
• Serve your Chicken Katsu with Cabbage Salad and Tonkatsu Sauce Recipe Chicken for a traditional touch.

I promise, following these tips will get you closer to the perfect Crispy Chicken Katsu .

Recipe Notes for the Best Chicken Katsu Recipe Ever!

Right then, let's talk shop about my chicken katsu recipe , shall we? This isn't just another recipe; it's your ticket to restaurant quality katsu chicken right in your kitchen.

Honestly, I’ve made this so many times, I practically dream in panko breadcrumbs.

Serving Up Success: Plating and Sides

Fancy it up, or keep it simple! For plating, slice the crispy chicken katsu on the diagonal. Fan it out on a plate.

You know, make it look posh! Serve with a dollop of Japanese mayo and a sprinkle of sesame seeds.

Classic sides? Steamed rice is a must. A mountain of finely shredded cabbage salad? Absolutely! A bit of Tonkatsu Sauce Recipe Chicken is an awesome dipping sauce.

Feeling fancy? Miso soup never hurt nobody. A cold Japanese beer is the perfect cheers mate.

Storing Secrets: Keepin' It Fresh

Right, so you've got leftovers? Happens to the best of us. Pop your katsu recipes leftovers in an airtight container and into the fridge. They'll be good for 3 days , tops.

Freezing chicken katsu isn't ideal, the breading can get a bit soggy. Reheating? Oven is best! 350° F ( 175° C) for about 10- 15 minutes.

It will help crisp it back up. Microwave is fine, but it won't be as crispy, you know?

Remix Time: Variations

Fancy a bit of a twist? Go gluten-free by using gluten-free flour and panko. Veggie option? Try using thick slices of aubergine (eggplant), breaded and fried the same way.

Boom! Aubergine Katsu. Easy peasy.

Spice it up! Add a pinch of cayenne pepper to the panko for a kick. In the autumn, swap the cabbage salad for a warm butternut squash and apple slaw.

It's all about the seasonal vibes, innit?

Nutrition Nitty Gritty

Okay, so Chicken Katsu with Cabbage Salad isn't exactly health food, let's be honest. But! It is a decent source of protein.

Estimated calories per serving: around 550. Made with chicken. It's better than a burger, right? Protein helps build muscles. Remember, everything in moderation, yeah?

Don't be scared to give this Japanese Chicken Cutlet Recipe a go! It might seem daunting, but trust me. Once you nail it, you'll be making it all the time.

Get in the kitchen and give this how to make chicken katsu a try. Have fun!

Frequently Asked Questions

Why is my chicken katsu not crispy? I want that proper crunch!

Ah, the quest for the perfect crunch! Several factors can affect the crispiness of your chicken katsu. First, make sure your oil temperature is consistent around 350°F (175°C). Also, chilling the breaded chicken for at least 30 minutes before frying is crucial, as it helps the panko adhere better.

Finally, don't overcrowd the pan; fry in batches to maintain the oil temperature.

Can I bake chicken katsu instead of frying it to cut down on the calories?

You can absolutely bake chicken katsu for a healthier option! While it won't be exactly the same as fried katsu, you can still achieve a satisfying result. Bake at 400°F (200°C) for about 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.

Consider lightly spraying the breaded chicken with oil before baking to help it crisp up. Nutritional information will vary greatly when baking vs. frying.

What's the best way to store leftover chicken katsu, and how do I reheat it so it's still delicious?

Leftover chicken katsu is best stored in an airtight container in the refrigerator for up to 3 days. To reheat, the oven is your best bet for maintaining crispness. Bake at 350°F (175°C) for about 10-15 minutes, or until heated through.

A quick zap in the microwave can work in a pinch, but be prepared for a slightly softer texture, like a soggy bottom on a Victoria Sponge!

I'm looking for the best chicken katsu recipe! What kind of chicken cut should I use?

For the best chicken katsu recipe, boneless, skinless chicken breasts are the way to go! Pounding them to an even thickness (about ½ inch) ensures they cook evenly and quickly. You can also use chicken thighs, though they'll have a slightly different flavor and texture (and potentially a longer cooking time).

Just remember to remove the skin and bones from the thighs before preparing.

What's a good substitute for panko breadcrumbs in this chicken katsu recipe? My local shop has sold out!

Crikey, a panko shortage! Don't fret, you've got options! While panko provides a superior airy crunch, crushed cornflakes (lightly sweetened) can work in a pinch. Pulse them in a food processor until they resemble coarse breadcrumbs.

You could also use regular breadcrumbs, but the texture won't be quite the same consider toasting them lightly beforehand to add some crispness.

Can I make this chicken katsu recipe vegetarian or vegan?

Absolutely! You can adapt this recipe to be vegetarian or vegan. For a vegetarian option, try using firm tofu slices, portobello mushroom caps, or even thick slices of eggplant as a substitute for the chicken.

For a vegan version, use the same vegetarian substitutes and replace the egg wash with a mixture of plant based milk and cornstarch, ensuring a good coating for the panko breadcrumbs.