Chicken Katsu Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

All-purpose flour: Used for dredging the chicken to help the egg and breadcrumbs adhere.

Eggs: Beaten, they act as a binding agent for the breadcrumbs.

Panko breadcrumbs: Japanese-style breadcrumbs that give the chicken its signature crispy texture.

Vegetable oil: Used for frying the chicken to a golden brown.

Salt: For seasoning the chicken.

Pepper: For seasoning the chicken.

For an extra crispy chicken katsu, double-coat the chicken breasts. After the initial coating of flour, eggs, and panko breadcrumbs, repeat the process by dipping the coated chicken back into the eggs and then into the panko breadcrumbs again. This will create a thicker, crunchier crust that enhances the texture and flavor.

• boneless, skinless chicken breasts - Substitute with pork cutlets: Pork cutlets have a similar texture and can be breaded and fried in the same manner as chicken breasts.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a similar coating and helps achieve a crispy texture when frying.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a similar crunch and can be used as a gluten-free alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the meat before breading.

• pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor, enhancing the overall taste of the dish.

• Allow the chicken katsu to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken katsu in an airtight container or wrap each piece tightly in plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• Store the wrapped or containerized chicken katsu in the refrigerator if you plan to consume it within 2-3 days. For longer storage, freezing is recommended.
• To freeze, lay the chicken katsu pieces on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent sticking.
• Place the baking sheet in the freezer for about 1-2 hours, or until the chicken katsu pieces are frozen solid. This step is known as flash freezing and helps maintain the shape and texture.
• Once frozen, transfer the chicken katsu pieces to a freezer-safe bag or airtight container. Label with the date to keep track of storage time.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken katsu on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat in an air fryer at 350°F (175°C) for 10-12 minutes.
• Avoid microwaving as it can make the chicken katsu soggy. If you must use a microwave, place a paper towel underneath to absorb excess moisture.
• Serve the reheated chicken katsu immediately with your favorite sauce and side dishes for the best experience.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken katsu on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy. This method helps maintain the crispiness of the panko breadcrumbs.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken katsu in the air fryer basket in a single layer. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and the breaded coating is crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the chicken katsu and cook for 3-4 minutes on each side, or until heated through. This method can help restore some of the crunch to the panko breadcrumbs.

• Microwave Method: Place the chicken katsu on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, or until heated through. Note that this method may not retain the crispiness of the panko breadcrumbs as well as other methods.

• Frying pan: A large, flat-bottomed pan used for frying the chicken breasts evenly.

• Tongs: Useful for flipping the chicken breasts in the hot oil without splashing.

• Paper towels: Used to drain excess oil from the fried chicken breasts.

• Mixing bowls: Needed for holding the flour, beaten eggs, and panko breadcrumbs separately.

• Whisk: Helps in beating the eggs until they are well combined.

• Meat tenderizer: Optional, but can be used to flatten the chicken breasts for even cooking.

• Cutting board: Provides a stable surface for seasoning the chicken breasts.

• Chef's knife: Essential for trimming any excess fat or uneven parts from the chicken breasts.

• Measuring cups: Ensures accurate measurement of flour, panko breadcrumbs, and vegetable oil.

• Thermometer: Helps in checking the oil temperature to ensure it is at the right heat for frying.

• Plate: Used to hold the dredged and breaded chicken breasts before frying.

• Serving platter: For presenting the cooked chicken katsu with your favorite sauce.

Prepare ingredients in advance: Season and dredge the chicken breasts ahead of time, then refrigerate.

Use a deep fryer: A deep fryer can cook chicken katsu more evenly and quickly than a pan.

Double batch: Make extra chicken katsu and freeze for a quick meal later.

Preheat oil: Ensure the vegetable oil is hot before frying to reduce cooking time.

Use a thermometer: Check the oil temperature with a thermometer to maintain optimal frying conditions.

Organize your workspace: Set up a dredging station with flour, eggs, and panko breadcrumbs for efficiency.