Chicken Katsu Recipe

This homemade chicken katsu recipe tastes like something you'd get at a Japanese restaurant! It features panko breaded chicken cutlets fried until golden brown and crispy. Watch the video below to see how I make this in my kitchen!

Course Main Course

Cuisine Japanese

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 287kcal

Author Arman Liew

Ingredients

4 small chicken breasts skinless and boneless
2 tablespoons soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all purpose flour
1 cup panko breadcrumbs
1 large egg whisked
1/2 cup oil *
1/2 cup katsu sauce

Instructions

Pound the chicken breasts into 1/2-inch thickness. Season both sides with salt and pepper and drizzle with soy sauce.
In one bowl, add the flour, in a second bowl, add the panko bread crumbs, and in the third, add the egg.
Dip each chicken breast fillet in the flour, followed by the egg, then the panko bread crumbs.
Add oil to a non-stick pan. Once the oil reaches a temperature of at least 350F, drop the crumbed chicken breasts and fry for 4-5 minutes, flipping halfway through. Remove the chicken from the heat once it is golden brown or it reaches an internal temperature of 165F.
Place the cooked chicken katsu on a paper towel to soak up extra oil before slicing and serving.

Video

Notes

* Use oil with a high smoke point, like peanut oil.

Air fryer method: Prep the chicken as instructed. Next, place a single layer of the chicken in a greased air fryer basket. Spray the top of the chicken with cooking spray. Now, air fry at 200C/400F for 8 minutes, flip, spray the other side with cooking spray, and cook for another 8 minutes.

Oven baked method: Prep the chicken as instructed. Place it on a lined baking sheet and bake at 180C/350F for 30 minutes, flipping halfway through.

TO STORE: Place leftovers in airtight containers and store them in the refrigerator for up to 4-5 days.

TO FREEZE: Allow the chicken to cook completely to add to the freezer-safe bags and freeze for up to 3 months.

TO REHEAT: Reheat in a pan or oven until warm or in the microwave for 20-30 seconds.

Nutrition