Description
This homemade Fried Chicken Katsu recipe features juicy chicken breasts or thighs coated in crispy Japanese-style panko breadcrumbs, perfectly seasoned and pan-fried to golden perfection. Served with tangy tonkatsu sauce, fluffy rice, and shredded cabbage, it’s an irresistible dish that brings authentic Japanese flavors right into your kitchen.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts or Thighs (Choose thighs for extra juiciness)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Black Pepper (Adjust to taste)
Breading
- 2 cups Panko Breadcrumbs (Opt for Japanese-style panko for authenticity)
- 1 cup All-Purpose Flour (Gluten-free flour can be used)
- 2 large Eggs (beaten) (Provides moisture and binds the crumbs)
Frying
- 1 cup Vegetable Oil (for frying) (Can use canola oil as substitute)
Serving
- 1 bottle Tonkatsu Sauce (Purchase or make your own)
- Fluffy rice (for serving)
- Shredded cabbage (for serving)
Instructions
- Prepare the Chicken: Place the chicken breasts or thighs between two pieces of plastic wrap. Use a meat mallet to pound the chicken evenly to about ½ inch thickness to ensure even cooking and juiciness.
- Season the Chicken: Sprinkle both sides of the pounded chicken with salt and black pepper to taste, enhancing the flavor before breading.
- Set Up Dredging Station: Arrange separate plates with all-purpose flour, beaten eggs, and panko breadcrumbs to prepare for the breading process.
- Bread the Chicken: Dredge each chicken piece in flour first, shaking off any excess to avoid clumps. Next, dip into the beaten eggs, allowing excess egg to drip off, then press thoroughly into panko breadcrumbs ensuring an even and full coating.
- Heat the Oil: Pour vegetable oil into a large skillet to cover about ½ inch of the bottom. Heat the oil to 350°F (175°C), the ideal temperature for frying chicken to golden crispiness.
- Fry the Chicken: Carefully place the breaded chicken pieces into the hot oil. Fry each side for about 3 to 4 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain Excess Oil: Remove the fried chicken and transfer to a wire rack or paper towels to absorb excess oil, ensuring the coating remains crispy and not greasy.
- Rest and Slice: Let the chicken rest for about 5 minutes to retain juices, then slice into strips for easy serving.
- Serve: Serve the sliced fried chicken katsu immediately with fluffy steamed rice, shredded cabbage, and a generous drizzle of tonkatsu sauce for a complete and authentic meal.
Notes
- Using chicken thighs instead of breasts results in juicier katsu due to higher fat content.
- Pounding the chicken to an even thickness helps it cook evenly without drying out.
- Maintain the oil temperature around 350°F to achieve crispy and non-greasy coating.
- Pressing the chicken firmly into the panko ensures a thick, crunchy crust.
- Letting the fried chicken rest before slicing keeps it juicy and easier to cut.
- Serve immediately for best texture; leftover katsu can lose its crispiness.
- To make this dish gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.
