Chicken Katsu Recipe

Chicken breasts: Boneless and skinless, these are pounded to an even thickness for uniform cooking.

All-purpose flour: Used to dredge the chicken, helping the egg and breadcrumbs adhere better.

Eggs: Beaten to create a coating that helps the panko breadcrumbs stick to the chicken.

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

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

To ensure your chicken breasts cook evenly and remain juicy, make sure to pound them to an even thickness before starting the breading process. This not only helps in achieving a uniform golden brown crust but also ensures that the chicken cooks through at the same rate, preventing any parts from being overcooked or undercooked.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative for chicken in katsu.

• boneless, skinless chicken breasts - Substitute with firm tofu: For a vegetarian option, firm tofu can be used. It has a neutral taste and can be breaded and fried similarly to chicken.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar coating and is gluten-free, making it suitable for those with gluten sensitivities.

• 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 protein and adds a slight tangy flavor.

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

• 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 a good alternative 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.

• Allow the chicken katsu to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken katsu in an airtight container. If stacking multiple pieces, separate layers with parchment paper to maintain the crispy texture.
• Store in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes to regain crispiness.
• For freezing, wrap each piece of chicken katsu individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the pieces from sticking together.
• Place the wrapped chicken katsu in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 1 month. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed chicken katsu in an oven at 350°F (175°C) for 15-20 minutes, or until heated through and crispy. Avoid microwaving as it can make the coating soggy.

• Preheat your oven to 350°F (175°C). Place the chicken katsu on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer set to 350°F (175°C). Place the chicken katsu in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Place the chicken katsu in the skillet and cook for 2-3 minutes on each side until warmed through and crispy.

• For a quick microwave method, place the chicken katsu on a microwave-safe plate. Cover with a damp paper towel to retain moisture and microwave on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the chicken katsu on the rack and heat for 8-10 minutes until hot and crispy.

• Meat mallet: Use this to pound the chicken breasts to an even thickness, ensuring they cook evenly.

• Mixing bowls: You'll need these to hold the flour, beaten eggs, and panko breadcrumbs separately for the dredging process.

• Tongs: Handy for turning the chicken while frying and for transferring the cooked chicken to a paper towel-lined plate.

• Frying pan: A large, heavy-bottomed pan is ideal for frying the chicken to a golden brown.

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

• Thermometer: Optional but useful for checking the oil temperature to ensure it stays around 350°F for optimal frying.

• Cutting board: Essential for placing and pounding the chicken breasts.

• Plastic wrap: Place this over the chicken breasts while pounding to prevent splattering.

• Whisk: Use this to beat the eggs until they are well combined.

• Plate: Use this to hold the dredged and breaded chicken before frying.

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

Use a meat mallet: Flattening the chicken breasts to an even thickness ensures they cook evenly and quickly.

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

Batch frying: Fry multiple pieces of chicken at once, ensuring your pan is large enough to avoid overcrowding.

Drain properly: Use a wire rack over paper towels to drain excess oil efficiently.