Description
Chicken Katsu brings the heart of Japanese cuisine right to your kitchen with a golden, crispy coating that’ll make dinner feel like a special occasion. Tender chicken breasts get a crunchy panko breadcrumb armor that shatters beautifully when you slice into it, guaranteed to become a weeknight favorite your family will request again and again.
Ingredients
Scale
Main Ingredients:
- 2 chicken breasts (boneless, skinless)
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup vegetable oil (for frying)
Seasoning Ingredients:
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce Ingredients:
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon milk
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon Dijon mustard
Instructions
- Set up three shallow dishes for your breading station: place ½ cup all-purpose flour in the first, whisk 2 large eggs with 1 tablespoon milk in the second, and spread 1 ½ cups panko breadcrumbs in the third.
- Pound your chicken breasts between plastic wrap until they’re uniformly ½-inch thick, then season both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Dredge each chicken breast first in flour, shaking off excess, then dip completely into egg mixture, allowing extra liquid to drip back into the bowl.
- Transfer the egg-coated chicken directly into panko breadcrumbs, pressing firmly to ensure a complete, even coating that adheres to every surface of the meat.
- Heat 1 cup vegetable oil in a large skillet to 350°F, checking temperature with a cooking thermometer to guarantee perfect crispiness.
- Carefully place breaded chicken into hot oil, cooking 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil and maintain crispy texture.
- Mix ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon sugar, and ½ teaspoon Dijon mustard to create a tangy katsu sauce for serving.
- Slice chicken diagonally and serve immediately with sauce on the side for dipping.
Notes
- Pounding chicken to an even thickness helps ensure uniform cooking and maximum crispiness.
- Panko breadcrumbs create a lighter, crunchier coating compared to traditional breadcrumbs, so stick with panko for the best texture.
- Let the breaded chicken rest for 10 minutes before frying to help the breading adhere better and prevent it from falling off during cooking.
- Drain fried chicken on a wire rack instead of paper towels to maintain the crisp exterior and prevent soggy bottoms.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 700 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 6 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 220 mg