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A Japanese comfort food classic, chicken katsu transforms simple chicken breast into a golden-crusted delight with a satisfyingly crunchy exterior and juicy interior. This homestyle version brings restaurant quality to your kitchen with minimal effort.
After learning this recipe from a Japanese neighbor, it's become my go-to for transforming ordinary chicken into something special. The key lies in the double-coating process and proper frying temperature.
Essential Ingredients
- Chicken breasts: Pound to even thickness for consistent cooking
- Panko breadcrumbs: Japanese-style for superior crunch
- All-purpose flour: Creates base coating for maximum adhesion
- Eggs: Help breading stick while adding richness
- Neutral oil: Choose high smoke point variety like canola
Detailed Instructions
- Butterfly chicken breasts and pound between plastic wrap to 1/2-inch thickness:
- Season generously with salt and pepper on both sides:
- Set up breading station: flour, beaten eggs, and panko in separate shallow dishes:
- Dredge chicken in flour, shaking off excess:
- Dip in egg, letting extra drip off:
- Press firmly into panko, ensuring even coating:
- Heat oil to 350°F in large skillet:
- Fry 4-5 minutes per side until deep golden brown:
- Rest on paper towels 5 minutes before slicing:
- Serve with tonkatsu sauce and shredded cabbage:
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Growing up, my Japanese friend's mother taught me to listen for the sizzle - if it's too loud, the oil is too hot; too quiet, and it's not hot enough.
Perfect Pairings
Serve with steamed rice and finely shredded cabbage dressed with rice vinegar.
Make-Ahead Tips
Bread chicken up to 4 hours ahead; store uncovered in refrigerator.
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After countless katsu dinners, I've found that taking time to pound the chicken evenly and maintaining proper oil temperature are the secrets to restaurant-quality results at home.
Common Questions About Cooking
- → Can I make chicken katsu ahead?
- Best served fresh, but leftovers keep 2 days in fridge. Reheat in oven at 350°F for 10 minutes to restore crispiness.
- → What oil is best for frying katsu?
- Use neutral oils like vegetable, canola, or peanut oil with high smoke points.
- → Can I use chicken thighs?
- Yes, thighs work great and stay juicier. Pound to even thickness and adjust cook time slightly.
- → How do I keep the breading from falling off?
- Press breadcrumbs firmly onto chicken and let rest 5 minutes before frying. Don't move chicken much while cooking.
- → What sides go with chicken katsu?
- Traditional sides are steamed rice, shredded cabbage, miso soup, and pickled vegetables.