Crispy Chicken Katsu – Dive into the satisfying crunch of our Crispy Chicken Katsu. A beloved Japanese dish. That features chicken breasts coated in a golden, crispy panko crust. This simple yet flavorful dish. Is perfect for a quick dinner. Or a casual weekend meal. Offering a delightful texture and taste. That’s sure to please any palate.
The first time I made Chicken Katsu. Was for a small family get-together. Hoping to introduce a bit of culinary diversity to our usual menu. I still vividly remember the anticipation as the sound of sizzling chicken filled the kitchen. And how my husband. Usually reserved with compliments. Couldn’t stop praising the perfect crunch and juicy interior. Even my kids. Who are picky eaters. Were completely taken with the golden-brown crust. It was not just a meal. But an instant family favorite. That brought us all a little closer. Through the joy of trying something new together.
What makes this Crispy Chicken Katsu truly special?
Crispy Chicken Katsu sets itself apart. With its incredibly crunchy panko breadcrumb coating. That locks in the tender juiciness of the chicken. This dish is remarkably simple. Requiring only a few basic ingredients. And offering an unbeatable texture. That’s both satisfying and versatile. It’s perfect for a quick weeknight dinner. But elegant enough for entertaining guests. You can serve it traditionally with rice and tonkatsu sauce. Or get creative and use it in sandwiches or salads. Making it a go-to recipe. For any occasion.
What You Need To Make This Crispy Chicken Katsu Recipe?
Chicken Breasts: Pounded thin. To ensure even cooking. And tender results.
Salt and Pepper: Simple seasonings. To enhance the chicken’s natural flavor before coating.
All-Purpose Flour: Helps the egg wash adhere to the chicken. Setting the stage for a crispy coat.
Egg: Acts as a glue for the panko breadcrumbs. Ensuring a robust and even coating.
Panko Bread Crumbs: These Japanese breadcrumbs are key for achieving a lighter, crunchier texture. Compared to regular breadcrumbs.
Cooking Oil: Used for frying. It’s important to have enough oil heated to the right temperature. To cook the chicken to golden perfection. Without it becoming oily.
Steps To Make Crispy Chicken Katsu:
Step 1: Prepare the Coating Stations: Set up three shallow dishes — one for the flour, one for the beaten egg, and one for the panko crumbs.
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Step 2: Coat the Chicken: Season the chicken with salt and pepper. Dredge each breast in flour, dip in the egg, and then press into the panko crumbs until thoroughly coated.
Step 3: Fry the Chicken: Heat the oil in a large skillet over medium-high heat. Fry the chicken until it is golden brown and cooked through, about 3-4 minutes per side.
Step 4: Drain: Transfer the chicken to a paper towel-lined plate to remove any excess oil.
Tip:
Maintain the right oil temperature for frying. Heat the oil to about 350°F (175°C) before adding the chicken. If the oil is too hot. The outside will burn before the inside is cooked. If it’s too cool. The chicken will absorb too much oil. And become greasy. Use a cooking thermometer to check the temperature. Or test it by dropping a small piece of panko into the oil. If it sizzles and floats to the top quickly without burning. Your oil is ready for frying. This will give you a crispy, golden crust. And a juicy interior. Capturing the essence of perfect Chicken Katsu.
Frequently Asked Questions:
Can I make Chicken Katsu in an air fryer?
Yes. You can cook Chicken Katsu in an air fryer. Set the air fryer to 400°F. And cook for about 10 minutes. Flipping halfway through.
What sauces pair well with Chicken Katsu?
Tonkatsu sauce is traditional. But you can also try it with ketchup, mayonnaise, or a sweet chili sauce. For a different flavor profile.
How can I keep the chicken moist inside while ensuring the crust is crispy?
Pounding the chicken to an even thickness. And not overcooking it is key. Also, make sure the oil is hot enough before starting to fry. To seal the juices in quickly.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Chicken Katsu
Ingredients
- 4 skinless boneless chicken breast halves - pounded to 1/2 inch thickness
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 1 egg beaten
- 1 c panko bread crumbs
- 1 c oil for frying or as needed
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper.
- Set up Dredging Stations: Place flour in one shallow dish. The beaten egg in another. And panko breadcrumbs in a third.
- Coat the Chicken: Dredge each chicken breast first in flour. Tapping off the excess. Then dip in egg. And finally coat thoroughly with panko crumbs.
- Fry the Chicken: Heat oil in a large skillet over medium-high heat. Once hot, fry the chicken until golden brown and crispy. About 3 to 4 minutes per side.
- Drain and Serve: Transfer the chicken to a paper towel-lined plate to drain excess oil. Serve hot.
- Enjoy your Crispy Chicken Katsu. With your favorite sides. Or a dipping sauce!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
