Easy Chicken Katsu Recipe: Crispy and Delicious

Ingredients You’ll Need for Chicken Katsu

To make chicken katsu, you’ll need the following ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• Salt and pepper, to taste
• Vegetable oil, for frying

You may also want to gather some optional ingredients to add extra flavor, such as garlic powder, onion powder, and paprika. Once you have all of your ingredients, you’ll be ready to start making delicious chicken katsu at home!

Step-by-Step Instructions for Making Chicken Katsu

Follow these simple steps to make crispy and delicious chicken katsu:

1. Pound the chicken breasts to an even thickness, then season with salt and pepper.
2. Set up your breading station: Put the flour in one shallow dish, beat the eggs in another dish, and put the panko in a third dish.
3. Coat each chicken breast in flour, shaking off any excess.
4. Dip the chicken in the beaten eggs, making sure to coat it evenly.
5. Roll the chicken in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to help them adhere.
6. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, carefully place the breaded chicken in the skillet and fry until golden brown, about 3-4 minutes per side.
8. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
9. Serve the chicken katsu hot with your favorite dipping sauce and sides, such as rice and steamed vegetables.

Enjoy your homemade chicken katsu!

Tips for Making Perfectly Crispy Chicken Katsu

Here are some tips to ensure your chicken katsu turns out perfectly crispy:

1. Use panko breadcrumbs: Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which helps create a crispy texture.

2. Pound the chicken: Pounding the chicken to an even thickness helps it cook evenly and ensures a crispy crust.

3. Don’t overcrowd the skillet: Fry the chicken in batches, making sure not to overcrowd the skillet. Overcrowding can cause the temperature of the oil to drop and result in soggy chicken.

4. Use a thermometer: Use a meat thermometer to make sure the internal temperature of the chicken reaches 165°F (74°C) before serving.

5. Drain the chicken: Place the fried chicken on a paper towel-lined plate to drain any excess oil and help keep it crispy.

By following these tips, you’ll be able to achieve perfectly crispy chicken katsu every time!

Serving Suggestions and Variations for Chicken Katsu

Here are some serving suggestions and variations to try with your chicken katsu:

1. Dipping sauce: Chicken katsu is typically served with a sweet and tangy dipping sauce, such as tonkatsu sauce or a mixture of ketchup and Worcestershire sauce.

2. Side dishes: Serve your chicken katsu with steamed rice and vegetables, such as broccoli or carrots.

3. Katsu curry: Make a Japanese-style katsu curry by serving your chicken katsu with a rich and flavorful curry sauce.

4. Katsu sandwich: Use your chicken katsu to make a delicious sandwich by serving it on a toasted bun with lettuce, tomato, and mayonnaise.

5. Pork katsu: Try making pork katsu instead of chicken katsu for a variation on this classic Japanese dish.

With these serving suggestions and variations, you can enjoy chicken katsu in a variety of delicious ways!

Frequently Asked Questions about Chicken Katsu

Here are some commonly asked questions about chicken katsu:

1. What is chicken katsu?
   Chicken katsu is a Japanese dish made with breaded and fried chicken cutlets.

2. What kind of chicken is best for chicken katsu?
   Boneless, skinless chicken breasts are typically used for chicken katsu.

3. Can I make chicken katsu without eggs?
   Yes, you can use a mixture of milk and cornstarch as a substitute for eggs in the breading process.

4. How do I store leftover chicken katsu?
   Store leftover chicken katsu in an airtight container in the refrigerator for up to 3-4 days.

5. Can I freeze chicken katsu?
   Yes, you can freeze chicken katsu after it has been cooked. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will keep for up to 2-3 months. To reheat, bake it in the oven at 350°F (175°C) until heated through.