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Crispy Chicken Katsu

There’s something undeniably comforting about biting into a perfectly crispy piece of Chicken Katsu. It’s golden and crunchy on the outside, tender and juicy on the inside, and drizzled with a sweet-savory sauce that ties the whole experience together. Chicken Katsu has long been a beloved dish in Japanese households, restaurants, and lunchboxes—and today, it’s winning hearts all over the world.

Ingredients

  • 2 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten

  • 1 1/2 cups panko breadcrumbs

  • Vegetable oil, for frying

For the Katsu Sauce:

  • 1/4 cup ketchup

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon mirin or sugar

  • 1 teaspoon Dijon mustard (optional)

Instructions

Instructions:

1. Prepare the Chicken:

  • Slice each chicken breast in half horizontally to create thin cutlets.

  • Place the cutlets between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.

  • Season both sides with salt and pepper.

2. Set Up a Breading Station:

  • Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.

3. Bread the Chicken:

  • Dredge each cutlet in flour, shaking off excess.

  • Dip into the beaten egg.

  • Press into the panko breadcrumbs, coating both sides evenly. Press firmly to ensure the crumbs stick well.

4. Fry the Chicken:

  • Heat 1/2 inch of vegetable oil in a skillet over medium heat.

  • Once hot (around 350°F), fry the chicken for 3–4 minutes per side, or until golden brown and cooked through.

  • Transfer to a paper towel-lined plate to drain excess oil.

5. Make the Sauce:

  • In a small saucepan, combine all sauce ingredients.

  • Bring to a gentle simmer and stir until slightly thickened, about 2–3 minutes.

  • Remove from heat and let cool slightly.

6. Serve:

  • Slice the chicken into strips.

  • Drizzle with sauce and garnish with toasted sesame seeds or chopped scallions.

  • Serve alongside steamed white rice, shredded cabbage, or miso soup for a complete meal.

Notes

Why Everyone Keeps Making It

Chicken Katsu is one of those dishes that people fall in love with after the first bite. It’s not just for Japanese food fans—kids love it, picky eaters devour it, and home cooks appreciate its versatility and ease.

You can also turn leftovers into:

  • Chicken Katsu Curry: Add Japanese curry sauce and serve over rice.

  • Katsu Sandwich (Katsu Sando): Tuck it into thick slices of white bread with shredded cabbage and extra sauce.

  • Katsu Bowl: Slice and serve over a bed of rice with a soft-boiled egg, pickled vegetables, and drizzle of mayo.

 

  • Author: niold.com