Chicken Katsu

    Chicken Katsu

    (705)
    20min


    596 people made this

    About this recipe: This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

    Ingredients
    Serves: 4 

    • 4 skinless, boneless chicken breast halves - pounded to 1.5cm thickness
    • 1 pinch salt and pepper to taste
    • 2 tablespoons plain flour
    • 1 egg, beaten
    • 1 cup (100g) panko bread crumbs
    • 1 cup (250ml) oil for frying, or as needed

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
    2. Heat .5cm of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
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    Reviews and ratings
    Global ratings:
    (705)

    Reviews in English (702)

    by
    477

    Winner Dinner! Everyone loved this. I ended up having to change it a bit when I realized I didn't have enough chicken breasts for 6 of us & had to stretch it. Instead of full breats, I cubed it in 1"-2" pieces and then followed the recipe directions (including pounding them)--however, this change did require using more flour/egg/panko bread crumbs. Basically I ended up making chicken type nuggets (only better!). Places the nuggets over Jasmine rice & topped with Sweet & Sour sauce: 3/4 c. white sugar, 2T. brown sugar, 1/3 c. white vinager, 2/3 c. unsweetened pineapple juice (save chunks), 1/4 c. soy sauce, 1T. Ketchup, 2T. cornstarch. Boil until thickened and then I added 1 thinly sliced green pepper & cut up pineapple chuncks. Topped with sliced green onion. Fed my family of 6 for a lot less $$$$ then the local Chinese carry-out & they said they liked mine better!  -  01 Feb 2007  (Review from Allrecipes US | Canada)

    by
    309

    Great recipe! The chicken katsu came out crunchy and delicious. (ETA: I slice the chicken breast to three or four thin fillets instead of pounding them.) The only thing I would suggest is to pre-heat the oil on medium heat then reduce it to low-medium for the actual frying; 3 minutes on medium-high heat pretty much blackened my panko crumbs.  -  26 Feb 2006  (Review from Allrecipes US | Canada)

    by
    257

    My mom and I both made this dish. As written it is good but a little bland and since several in our family don't want to cover their food with sauce, the second time we made she used 1 cup of hot sauce, 1/3 cup of cold water, garlic powder, salt and black pepper and three eggs. She then dredged her chicken in flour then dipped it into the hot sauce mix, then the panko crumbs then fried. This added a nice flavor, it was not hot. I just rubbed a mix of spices into the chicken and fried. Both families loved it with the extra flavors. The panko crumbs are a must. We plan on trying this dish by baking. Wonderful recipe. Thank you.  -  20 Jan 2007  (Review from Allrecipes US | Canada)

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