Make restaurant-worthy chicken katsu at home with this top-rated recipe. You won't believe how quickly it comes together with simple ingredients!
What Is Katsu?
Katsu is a Japanese dish of crispy fried cutlets coated with Panko bread crumbs. Popular varieties are chicken katsu (like this recipe) and tonkatsu (which is made with pork).
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How to Make Chicken Katsu
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Chicken Katsu Ingredients
These are the ingredients you'll need to make this chicken katsu recipe at home:
· Chicken: You'll need four skinless, boneless chicken breast halves.
· Seasonings: This chicken katsu recipe is simply seasoned with salt and pepper.
· Flour: All-purpose flour helps seal in the moisture, adds flavor, and promotes browning.
· Egg: An egg adds moisture and gives the Panko something to stick to.
· Panko: Panko bread crumbs are responsible for katsu's signature crunch.
· Oil: Opt for a neutral oil with a high smoke point, such as canola or vegetable oil.
How to Make Chicken Katsu At Home
Here's a brief overview of what you can expect when you make homemade chicken katsu:
1. Season the chicken, then dredge in flour.
2. Coat each breast in egg, then press into the Panko.
3. Fry the chicken katsu until golden brown.
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What to Serve With Chicken Katsu
In need of some serving inspiration? Try pairing your chicken katsu with tonkatsu sauce and one of these irresistible side dishes:
· Kombu Seaweed Salad
· Japanese-Style Cabbage Salad
· Miso Soup
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How to Store Chicken Katsu
Allow the chicken katsu to cool completely, then store your leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or in the microwave.
Allrecipes Community Tips and Praise
"This was so easy and so yummy," raves Sarah. "The whole family loved every bite. I served it with white rice and sweet and sour sauce."
"Made exactly as instructed with one exception — I didn't have Panko, so I pulsed some herb-seasoned breadcrumbs in the food processor," says Melnal.
"Delicious, inexpensive, and easy to make," according to EmptyRecipe. "It will make you think twice why you would ever order this at a restaurant."
Editorial contributions by Corey Williams
