Description
This Crispy Chicken Katsu recipe delivers golden, crunchy chicken with a juicy, tender inside, paired perfectly with a tangy dipping sauce. A classic Japanese comfort food, it’s quick and easy to prepare, boasting a satisfyingly crisp texture and rich flavor that’s perfect for family dinners or quick meals.
Ingredients
Units
Scale
Chicken & Coating
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Salt, to taste
- Black pepper, to taste
- Vegetable oil, for frying (about 1-2 cups)
Tangy Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp mirin
- 1 tsp sugar or honey (optional)
Instructions
- Prepare the Chicken: Trim any excess fat and tendons from the chicken breasts. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thickness, ensuring even cooking and tenderness.
- Set Up the Breading Station: Arrange three shallow dishes: one with flour lightly seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs. This setup is essential for the classic breading process.
- Coat the Chicken: Dredge each chicken breast first in the flour, shaking off any excess. Next, dip it fully into the beaten eggs. Finally, press firmly into the panko breadcrumbs to cover evenly on all sides.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Carefully place the breaded chicken breasts in the hot oil, frying for 3-4 minutes on each side until golden brown and fully cooked. Avoid overcrowding the pan to ensure even frying.
- Drain and Rest: Transfer the fried chicken to a wire rack or paper towels to remove excess oil, keeping the crust crunchy. Let rest for a few minutes before slicing.
- Prepare the Tangy Sauce: Whisk together soy sauce, Worcestershire sauce, ketchup, mirin, and sugar or honey until well combined. Serve as a dipping sauce alongside the chicken.
Notes
- Use fresh panko breadcrumbs for the crispiest crust.
- Ensure chicken breasts are pounded to even thickness to prevent uneven cooking.
- Maintain oil temperature around 350°F (175°C) to avoid greasy chicken.
- Press panko firmly onto chicken to prevent coating from falling off during frying.
- Let the chicken rest after frying to redistribute juices for tender bites.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg