Description
This Chicken Katsu recipe is a crispy, golden-fried Japanese-style breaded chicken cutlet served with a tangy and savory homemade katsu sauce. Perfect for a quick meal, the chicken is breaded with a combination of flour, cornstarch, egg wash, and panko breadcrumbs seasoned with garlic salt, pepper, and ground ginger, then fried to crispy perfection. The dish pairs beautifully with steamed rice or a fresh salad.
Ingredients
Scale
For the Chicken:
- 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 (divided)
- 1 teaspoon black pepper
- 1 ½ teaspoons ground ginger
- Vegetable oil, for frying
For the 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 so they cook uniformly, and then pat them dry with paper towels to ensure the breading sticks well.
- Make Katsu Sauce: In a medium bowl, whisk together ketchup, Worcestershire sauce, brown sugar, oyster sauce, and garlic salt until smooth and set aside for serving.
- Bread Chicken: Set up three separate trays: one with the combined flour and cornstarch, one with the beaten egg and water mixture, and one with panko breadcrumbs mixed with garlic salt, black pepper, and ground ginger. Coat each chicken breast 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 deep pot to 350°F (175°C). Carefully place the breaded chicken breasts in the hot oil and fry for about 4 minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F). Remove from oil and drain on paper towels or a wire rack to remove excess oil.
- Serve: Serve the chicken katsu hot, accompanied by the prepared katsu sauce for dipping. Enjoy with steamed rice, shredded cabbage, or your preferred sides.
Notes
- Ensure chicken breasts are patted dry to help the breading adhere better.
- Maintain the oil temperature at 350°F to achieve a crispy exterior without absorbing excess oil.
- You can substitute chicken thighs for breasts if preferred; adjust frying time accordingly.
- Leftover katsu sauce can be refrigerated for up to one week.
- For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
