Chicken Katsu Recipe

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

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

Eggs: Beaten, they act as a binding agent to hold the panko breadcrumbs onto the chicken.

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

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

Salt: Adds flavor to the chicken breasts.

Black pepper: Adds a touch of heat and enhances the overall flavor.

When preparing chicken katsu, ensure that the chicken breasts are pounded to an even thickness. This helps them cook uniformly and prevents the outer coating from burning before the inside is fully cooked. Use a meat mallet or the bottom of a heavy pan to gently pound the chicken to about ½ inch thick. This step is crucial for achieving that perfect, crispy texture.

• boneless, skinless 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.

• boneless, skinless chicken breasts - Substitute with firm tofu: Firm tofu can be used for a vegetarian option and will absorb the flavors of the breading and seasoning.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a similar coating and helps achieve a crispy texture when fried.

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free alternative that also results in a crispy coating.

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

• beaten eggs - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, can be used as a vegan binding agent.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to panko breadcrumbs.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is not available, though the texture will be slightly different.

• 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 subtle nutty flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• Allow the chicken katsu to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
• For short-term storage, place the chicken katsu in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• To freeze, wrap each chicken breast individually in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped chicken katsu in a resealable freezer bag or airtight container. Label with the date for easy tracking.
• When ready to reheat, thaw the chicken katsu in the refrigerator overnight if frozen.
• For reheating, preheat your oven to 375°F (190°C). Place the chicken katsu on a baking sheet lined with parchment paper.
• Bake for 10-15 minutes or until heated through and crispy. You can also reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
• Avoid microwaving as it can make the panko breadcrumbs lose their crispiness.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken katsu on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through. This method helps maintain the crispiness of the panko breadcrumbs.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken katsu in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through. This method is quick and keeps the chicken crispy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the chicken katsu and cook for about 2-3 minutes per side, or until heated through. This method can help retain the original texture.

• Microwave Method: Place the chicken katsu on a microwave-safe plate. Cover with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not keep the panko breadcrumbs as crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken katsu on the toaster oven tray. Heat for about 10 minutes or until warmed through. This method is convenient and helps maintain some crispiness.

• Cutting board: A sturdy surface to safely season and prepare the chicken breasts.

• Chef's knife: Essential for trimming any excess fat or uneven parts of the chicken breasts.

• Mixing bowls: Used for holding the flour, beaten eggs, and panko breadcrumbs separately.

• Tongs: Handy for turning the chicken breasts while frying to ensure even cooking.

• Frying pan: A large, flat-bottomed pan for frying the chicken breasts to golden perfection.

• Paper towels: Used to drain excess oil from the fried chicken, keeping it crispy.

• Meat thermometer: Optional but useful for checking that the chicken is cooked through to a safe internal temperature.

• Measuring cups: For accurately measuring the flour, eggs, and panko breadcrumbs.

• Whisk: To beat the eggs until they are well combined.

• Plate: For placing the dredged chicken breasts before frying.

• Spatula: Useful for gently lifting the chicken breasts out of the frying pan.

Prepare ingredients ahead: Season the chicken breasts and set up your dredging station with flour, beaten eggs, and panko breadcrumbs in advance.

Use a thermometer: Ensure the oil is at the right temperature for frying to avoid undercooking or burning, saving you from redoing the chicken katsu.

Batch cooking: Fry multiple chicken breasts at once if your pan is large enough, reducing overall cooking time.

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

Drain properly: Use a wire rack instead of paper towels to drain excess oil quickly and keep the chicken katsu crispy.