Description
This Chicken Katsu recipe features crispy, golden-fried chicken breasts coated with a flavorful panko crust and served with a tangy, sweet-savory katsu sauce. Perfectly breaded and fried, this Japanese-inspired dish is quick to prepare and ideal for a satisfying meal.
Ingredients
Scale
Chicken and Breading
- 1 pound boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon water
- ¾ cup panko breadcrumbs
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 ½ teaspoons ground ginger
- Vegetable oil, for frying
Katsu Sauce
- ¼ cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons oyster sauce
- 1 teaspoon garlic salt
Instructions
- Prepare Chicken: Trim the chicken breasts to an even thickness for uniform cooking and pat them dry with paper towels to ensure the breading sticks properly.
- Make Katsu sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, brown sugar, oyster sauce, and garlic salt until smooth. Set aside to serve later.
- Bread Chicken: Arrange three separate trays or shallow dishes: one with the flour and cornstarch mixture, one with beaten egg mixed with water, and one with panko breadcrumbs combined with garlic salt, black pepper, and ground ginger. Dredge each chicken breast first in the flour mixture, then dip into the egg wash, and finally coat thoroughly with the panko breadcrumb mixture.
- Fry Chicken: Heat vegetable oil in a skillet or pot to 350°F (175°C). Carefully add the breaded chicken breasts and fry for approximately 4 minutes on each side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels or a wire rack to remove excess oil.
- Serve: Plate the crispy chicken katsu hot along with the prepared katsu sauce for dipping or drizzling. Enjoy immediately for best texture and flavor.
Notes
- Ensure chicken breasts are evenly pounded if needed to achieve uniform thickness and cooking.
- Maintain oil temperature at 350°F for perfect frying; too low will cause greasiness, too high may burn the coating.
- Use a thermometer to check chicken’s internal temperature for safe consumption.
- Katsu sauce can be made ahead and refrigerated for up to 3 days.
- Serve with steamed rice and shredded cabbage for a complete meal.
