Experience the delightful crispiness of Japanese Chicken Katsu, a classic dish featuring tender chicken coated in golden panko breadcrumbs and fried to perfection. Served with a rich, savory Katsu sauce and fluffy rice, it’s a comforting and satisfying meal for any day.
Easy Crispy Chicken Katsu
Experience the delightful crispiness of Japanese Chicken Katsu, a classic dish featuring tender chicken coated in golden panko breadcrumbs and fried to perfection. Served with a rich, savory Katsu sauce and fluffy rice, it's a comforting and satisfying meal for any day.
Ingredients
- 2 pieces boneless skinless chicken breasts pounded to 1/2-inch thickness
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs beaten
- 1.5 cup panko breadcrumbs
- 3 cups vegetable oil for frying
- 1 tablespoon vegetable oil for sauce base
- 0.5 cup onion finely chopped
- 1 tablespoon fresh ginger grated
- 0.5 teaspoon red chili flakes or to taste
- 0.75 cup Katsu sauce store-bought or homemade
- 2 cups cooked white rice for serving
Instructions
- Pat the chicken breasts dry and season lightly with salt and pepper on both sides.
- Set up a dredging station: place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.
- Dredge each chicken piece first in flour, shaking off excess. Then dip in beaten egg, ensuring it's fully coated. Finally, press firmly into the panko breadcrumbs until completely covered.
- Heat 3 cups of vegetable oil in a large wok or deep pan over medium-high heat to about 350°F (175°C). Carefully add the breaded chicken pieces, one or two at a time, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken and place on a wire rack set over paper towels to drain excess oil.
- For the Katsu sauce base: In a separate small wok or saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chopped onions, grated ginger, and red chili flakes. Cook for 2-3 minutes until the onions soften and become fragrant.
- Stir in the Katsu sauce (store-bought or homemade) with the cooked onion mixture, simmer for a minute, then remove from heat.
- Slice the crispy chicken katsu into strips. Serve immediately with fluffy white rice and a generous drizzle of the prepared Katsu sauce. Enjoy your homemade Japanese delight!
Notes
For extra crispiness, ensure your oil is at the right temperature (around 350°F / 175°C). You can also bake or air-fry the chicken for a lighter version, though the texture will be slightly different. Serve with a side of shredded cabbage.
