Fried chicken has many variations throughout the world. However, the Japanese version, chicken katsu, is one of my favorites. The combination of a crispy Panko crumb batter fried and served with a tangy sauce gives chicken katsu a deep and savory flavor unlike many other fried chicken varieties.
In this article we will walk you through how to make this dish step-by-step.
Table of Contents
What is Chicken Katsu?
Chicken katsu is a Japanese fried chicken cutlet made with crispy Panko. Believed to be introduced to Japan in the late 1800’s, it gained popularity throughout Japan in the mid 20th century and today is widely enjoyed throughout the country and in many Japanese restaurants around the world.
My whole family enjoys the deep flavor of the chicken along with the tangy katsu sauce that is served with this dish.
How to Make Chicken Katsu
1. Heat vegetable oil on medium heat to 350 degrees.
2. Cut chicken into 4 evenly sized pieces and trim the fat. Use a meat tenderizer to flatten the pieces until they are around 1/2 inch thick. This will allow them to cook more evenly.
3. Season chicken pieces with salt and pepper.
4. Prepare ingredients by whisking the two eggs together in a small bowl. Add flour and Panko bread crumbs to two separate plates so you can quickly dredge chicken prior to cooking.
5. Lightly dredge the chicken with flour, dip into the bowl of whisked egg, and coat with a thicker coat of Panko breadcrumbs.
6. Gently place the chicken in the hot oil and cook for around 3 minutes on each side. Make sure to only cook 1-2 pieces at a time as to not overcrowd the pot.
7. Once the chicken is done cooking, remove from oil and place on a paper towel-lined plate. After cooking each batch, remove any extra Panko crumbs from the oil.
8. Slice the chicken into strips before serving. I like to serve with katsu sauce as well.
Chicken Katsu Recipe
Chicken Katsu Recipe
Equipment
- 1 Pot For frying chicken
- 1 Kitchen mallet
Ingredients
- 1 lb. Boneless chicken thighs (Can also use boneless chicken breasts)
- 2 Eggs
- 2 Cups Panko breadcrumbs
- 1 Cup All-purpose flour
- 1/2 tsp. Salt
- 1/8 tsp. Black Pepper
- Vegetable oil
Instructions
- Heat vegetable oil on medium heat to 350 degrees.
- Cut chicken into 4 evenly sized pieces and trim fat. Using a meat tenderizer or mallet, flatten the chicken pieces until they are around 1/2 inch thick. This will allow them to cook more evenly.
- Lightly season the chicken pieces with salt and pepper.
- Prepare ingredients by whisking the two eggs together in a small bowl. Add flour and Panko bread crumbs to two separate plates so you can quickly add the batter to the chicken prior to cooking.
- Lightly cover the chicken with flour as this will help the batter stick. Then dip the chicken into the bowl of whisked egg. Finally, dip the chicken into the Panko breadcrumbs making sure to get a thick coat.
- Gently place the chicken in oil and cook for around 3 minutes on each side. I like to use tongs to add the chicken to the oil to avoid any splattering. Make sure to only cook 1-2 pieces at a time as to not overcrowd the pot.
- Once the chicken is done cooking, remove each piece from oil and place on a paper towel-lined plate. After cooking each batch, remove any extra Panko crumbs with a screen to prevent the pieces burning.
- Slice into strips before serving. I like to serve with katsu sauce.
Video
Nutrition
Frequently Asked Questions
Is chicken katsu gluten-free?
Like most fried foods, chicken katsu will not likely be gluten-free when ordered from a restaurant. However, I almost always make my chicken katsu gluten-free by substituting the flour and bread crumbs with gluten-free versions.
Where is chicken katsu most popular?
Chicken katsu is a popular dish throughout all of Japan. It is served in a wide variety of eateries around Japan from casual to high end.
Final Thoughts on Chicken Katsu
Chicken katsu provides you with a distinctly Japanese take on fried chicken that packs a punch of savory and tangy flavors. We hope that you have found this article helpful. Happy cooking!
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