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Easy Crispy Chicken Katsu Recipe

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4.3 from 12 reviews

This Easy, Crispy Chicken Katsu recipe delivers authentic Japanese flavors with perfectly breaded and fried chicken breasts. With simple ingredients and quick preparation, you’ll have golden, crunchy, and juicy chicken cutlets ready to serve with rice, cabbage, or your favorite sides in just 20 minutes.

Ingredients

Chicken

  • 1.5 lbs thinly sliced chicken breast (3–4 filets)
  • 1/4 tsp kosher salt

Batter and Coating

  • 2 eggs
  • 1/4 cup all purpose flour
  • 1 1/2 cups panko breadcrumbs

For Frying

  • At least 3 cups oil for deep frying (vegetable or canola oil recommended)

Instructions

  1. Heat Oil: Pour oil into a wok, deep skillet, or pot and heat it to 350°F (175°C) for deep frying. Use a thermometer for accuracy to ensure the oil is at the right temperature.
  2. Season Chicken: While the oil heats, lightly sprinkle the thinly sliced chicken breasts with kosher salt to enhance the 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 easy coating.
  4. Bread the Chicken: Dip each chicken filet into the egg and flour mixture, making sure it is fully coated. Then press the chicken firmly into the panko breadcrumbs so it is evenly covered on all sides.
  5. Fry Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes per side, or until the chicken is cooked through and the breading turns a golden brown and crispy.
  6. Drain and Serve: Remove the chicken from the oil and place it on a wire rack to cool slightly and drain excess oil. Slice into strips and serve. Chicken katsu pairs well with rice, shredded cabbage, Japanese curry, or sandwiches.
  7. Storage: Keep any leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.

Notes

  • Ensure the oil temperature remains steady at 350°F for ideal crispiness and proper cooking.
  • Pound chicken breasts thin if needed to create even thickness and ensure fast, even cooking.
  • Use panko breadcrumbs for the authentic crispy texture unique to chicken katsu.
  • Do not overcrowd the frying pan; fry chicken in batches for best results.
  • You can substitute chicken thighs for a juicier variation, adjusting cooking times as needed.

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