Chicken Katsu Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

All-purpose flour: Used to coat the chicken before dipping in the egg, helping the panko breadcrumbs adhere better.

Eggs: Beaten to create a sticky surface for the panko breadcrumbs to cling to.

Panko breadcrumbs: Japanese-style breadcrumbs that provide a light and crispy coating.

Vegetable oil: Used for frying the chicken to a golden brown.

When pounding the chicken breasts to an even thickness, place them between two sheets of plastic wrap or inside a ziplock bag to prevent any mess. This ensures the chicken cooks evenly and achieves a uniform golden brown crust.

• Chicken breasts - Substitute with pork cutlets: Pork cutlets have a similar texture and can be breaded and fried in the same manner as chicken breasts.

• Chicken breasts - Substitute with tofu: Firm tofu can be used as a vegetarian alternative, providing a similar texture when breaded and fried.

• All-purpose flour - Substitute with rice flour: Rice flour is a gluten-free option that will still provide a good coating for the chicken.

• All-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating and is also gluten-free.

• Beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• Beaten eggs - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) is a vegan alternative that can mimic the binding properties of eggs.

• Panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used, though they may not be as light and crispy as panko.

• Panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be a gluten-free option.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slightly nutty flavor to the dish.

• Allow the chicken katsu to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.

• Place the cooled chicken katsu in an airtight container. If stacking multiple pieces, separate each layer with parchment paper to maintain the crispy texture.

• Store the container in the refrigerator if you plan to consume the chicken katsu within 2-3 days. For longer storage, consider freezing.

• To freeze, wrap each piece of chicken katsu individually in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps the chicken fresh.

• Place the wrapped pieces in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the chicken katsu in the refrigerator overnight. This ensures even reheating and maintains the quality of the meat.

• Reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until the chicken is heated through and the panko breadcrumbs are crispy again. Avoid microwaving, as it can make the panko soggy.

• Serve with your favorite sauce and side dishes for a delightful meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken katsu on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the chicken with a bit of vegetable oil to help it crisp up.
  4. Bake for about 10-15 minutes or until heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken katsu in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, flipping halfway through, until the chicken is hot and the panko breadcrumbs are crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the chicken katsu in the skillet and cook for 2-3 minutes on each side, or until heated through and crispy.

• Microwave Method:

  1. Place the chicken katsu on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note: This method may not retain the crispiness of the panko breadcrumbs.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken katsu on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the chicken is hot and the panko breadcrumbs are crispy.

• Meat mallet: To pound the chicken breasts to an even thickness.

• Cutting board: To provide a stable surface for pounding and preparing the chicken.

• Plastic wrap: To cover the chicken while pounding to prevent splattering.

• Shallow dishes: To hold the flour, beaten eggs, and panko breadcrumbs for dredging.

• Tongs: To handle the chicken pieces while dredging and frying.

• Frying pan: To heat the oil and fry the chicken.

• Thermometer: To check the oil temperature to ensure proper frying.

• Paper towels: To drain the excess oil from the fried chicken.

• Plate: To serve the hot chicken katsu.

Pound evenly: Pound the chicken breasts to an even thickness to ensure they cook uniformly and quickly.

Organize ingredients: Arrange the flour, beaten eggs, and panko breadcrumbs in an assembly line to streamline the coating process.

Preheat oil: Start heating the vegetable oil while you prepare the chicken to save time.

Use a thermometer: Check the oil temperature with a thermometer to ensure it’s at the right heat for frying, reducing guesswork and cooking time.

Batch cooking: Fry multiple pieces of chicken at once if your pan is large enough to save time.