Crispy Chicken Katsu

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.

Frequently Asked Questions

→ 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.