Crispy Chicken Katsu
The easiest, crispiest, most flavorful chicken katsu recipe you'll ever make, perfect for a quick and delicious meal.
25m8Servings
Nutrition
799kcal
20gProtein
49gCarbs
59gFat
Ingredients
CHICKEN
Chicken Breast
2 pieces
All-Purpose Flour
2 cups
Egg
3 whole
Water
2 tbsp
Panko Bread Crumbs
2 cups
Salt
to taste
Miso Paste
Optional
1 tbsp
Vegetable Oil
2 cups
SLAW
Cabbage
thinly sliced
0.5 whole
Green Onion
chopped
0.5 whole
Chili Garlic Sauce
2 tbsp
Lemon Juice
1 tbsp
Salt
to taste
SAUCE
Ketchup
3 tbsp
Worcestershire Sauce
1 tbsp
Honey
1 tbsp
Equipment
Cast Iron Skillet
Instructions
1Prepare the Chicken
5m
5mPound the Chicken
Place chicken breasts between two sheets of plastic wrap and pound them out with a heavy pot or meat mallet until they are about 1/2 inch (12mm) thick. This ensures even cooking.
Season the Chicken
Season both sides of the pounded chicken breasts with salt. For extra flavor, you can rub them with a light miso paste and let them marinate overnight in the refrigerator.
2Set up Breading Station
5m
5mPrepare Flour
In a shallow dish, place 2 cups (290g) of all-purpose flour. Season with salt.
Prepare Egg Wash
In another shallow dish, whisk together 3 eggs, 2 tbsp (30ml) water, and salt.
Prepare Panko
In a third shallow dish, place 2 cups (210g) of panko bread crumbs. Gently mix them to ensure they are fluffy.
3Bread the Chicken
5m
5mFlour Coat
Take one chicken breast and toss it in the seasoned flour, coating both sides evenly. Shake off any excess flour.
Egg Wash Coat
Dip the floured chicken breast into the egg mixture, ensuring both sides are coated. Use one hand for wet ingredients and one for dry to avoid clumping.
Panko Coat
Transfer the egg-washed chicken to the panko bread crumbs. Press gently to adhere the crumbs, then flip and repeat on the other side. Place the breaded chicken on parchment paper.
Repeat Breading
Repeat the breading process for all chicken breasts, placing each one on parchment paper, separated by another sheet of parchment to prevent sticking.
4Fry the Chicken
10m
10mHeat the Oil
In a 10-inch cast iron skillet or pot, add 2 cups (473ml) of high-heat frying oil. Heat over medium-high heat until the oil shimmers and reaches 325-350°F (160-175°C).
Fry First Side
Carefully place a breaded chicken breast into the hot oil, laying it away from you to avoid splashing. Fry for 3-5 minutes, or until golden brown and crispy. Adjust heat if it browns too quickly.
Fry Second Side
Flip the chicken breast and fry for another 3-5 minutes, or until the internal temperature reaches 165°F (74°C). Repeat with remaining chicken breasts.
Drain Chicken
Remove the cooked chicken katsu from the skillet and place it on a wire rack set over a baking sheet to drain and cool slightly.
5Make the Slaw and Sauce
5m
5mPrepare Slaw
In a bowl, combine thinly sliced cabbage, chopped green onions, chili garlic sauce, and lemon juice. Season with salt to taste. Mix well and set aside.
Prepare Katsu Sauce
In a small bowl, mix together ketchup, Worcestershire sauce, and honey. Stir until well combined.
6Assemble and Serve
2m
2mPlate the Katsu
Serve the crispy chicken katsu with a side of the prepared slaw, a dollop of katsu sauce, and optionally, rice.
Tips
For the crispiest results, ensure your oil is at the correct temperature before frying and don't overcrowd the pan.
Pounding the chicken to an even thickness is crucial for ensuring it cooks through without the breading burning.
Using one hand for dry ingredients (flour, panko) and the other for wet (egg wash) prevents clumping and makes breading easier.
The slaw can be made ahead and stored in the refrigerator, but it's best dressed just before serving to maintain crispness.