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Easy Crispy Chicken Katsu Recipe

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4.1 from 14 reviews

This Easy, Crispy Chicken Katsu recipe delivers an authentic Japanese flavor with a perfectly golden and crunchy panko crust. Ready in just 20 minutes, this classic dish uses thinly sliced chicken breasts dipped in a simple egg and flour batter before being deep-fried to perfection. Serve it with rice, cabbage, or in sandwiches for a satisfying meal that captures the essence of traditional katsu.

Ingredients

Chicken and Breading

  • 1.5 lbs thinly sliced chicken breast (3–4 filets)
  • 1/4 tsp kosher salt
  • 2 eggs
  • 1/4 cup all purpose flour
  • 1 1/2 cups panko breadcrumbs

Frying

  • Oil for frying (at least 3 cups, suitable for deep frying like vegetable or canola oil)

Instructions

  1. Heat the oil: Pour oil into your wok, deep skillet, or pot for deep frying and heat it up to 350°F (175°C), using a thermometer to ensure the correct temperature.
  2. Season the chicken: While the oil is heating, lightly sprinkle the chicken filets evenly with kosher salt to enhance flavor.
  3. Prepare batter and coating: In a shallow dish, whisk together the eggs and all purpose flour until smooth. Place the panko breadcrumbs in a separate shallow dish for coating.
  4. Bread the chicken: Dip each piece of chicken into the egg and flour batter, ensuring an even coat. Then immediately dip the battered chicken into the panko breadcrumbs, pressing gently but firmly to cover all sides evenly.
  5. Fry the chicken: Carefully place the breaded chicken pieces into the hot oil. Fry for about 3-4 minutes on each side or until the chicken is cooked through and the breading turns a crispy, golden brown color.
  6. Drain and cool: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil and cool slightly. This helps maintain crispiness.
  7. Serve: Slice the chicken katsu into strips and serve with steamed rice, shredded cabbage, Japanese curry, or in sandwiches. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Maintaining the oil temperature at 350°F ensures a crispy crust without greasy chicken.
  • Using thinly sliced chicken breast helps the chicken cook evenly and quickly.
  • Pushing the panko firmly onto the chicken helps the breading adhere better during frying.
  • Serve immediately for the best texture; leftovers can be reheated in an oven or air fryer to regain crispiness.
  • Use a wire rack for draining instead of paper towels to keep the breading crisp.

Find it online: https://bitezly.com/easy-crispy-chicken-katsu-recipe-2/