Chicken Katsu Recipe

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

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

Eggs: Beaten, they act as a binding agent for the breadcrumbs.

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

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

When preparing chicken katsu, ensure that the chicken breasts are pounded to an even thickness. This not only helps in achieving uniform cooking but also makes the chicken more tender. When dredging the chicken in flour, make sure to shake off any excess to avoid clumping. After dipping in beaten eggs, allow any excess egg to drip off before coating with panko breadcrumbs. Press the panko firmly onto the chicken to ensure a good, even coating. When frying, maintain a consistent medium heat to achieve a golden brown crust without burning the breadcrumbs. Use a thermometer to check that the oil is at the right temperature, around 350°F (175°C), for optimal frying.

• 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.

• Chicken breasts - Substitute with firm tofu: Firm tofu can be sliced and breaded, offering a vegetarian alternative with a similar crispy texture.

• 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 creates a light, crispy 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 a can of chickpeas, can be used as a vegan alternative to eggs for binding the breadcrumbs.

• Panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be used as a gluten-free option.

• Panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is unavailable, 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.

• Allow the chicken katsu to cool completely before storing. This helps prevent condensation, which can make the panko breadcrumbs soggy.
• Place the cooled chicken katsu in an airtight container or wrap each piece individually in plastic wrap. This ensures that the chicken retains its crispiness and doesn't absorb any unwanted odors from the fridge.
• Store in the refrigerator for up to 3 days. When ready to eat, reheat in an oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy.
• For longer storage, freeze the chicken katsu. Lay the pieces on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken katsu to a freezer-safe bag or container. Label with the date to keep track of freshness.
• To reheat from frozen, preheat the oven to 375°F (190°C). Place the frozen chicken katsu on a baking sheet and bake for 20-25 minutes, or until heated through and crispy. Avoid microwaving as it can make the panko breadcrumbs soggy.
• Serve with your favorite tonkatsu sauce and a side of steamed rice or cabbage salad for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken katsu on a baking sheet lined with parchment paper.
  3. Lightly spray the chicken with vegetable oil to help it crisp up.
  4. Bake for 10-15 minutes, flipping halfway through, until heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken katsu in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the chicken is hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the chicken katsu in the skillet and cook for 2-3 minutes per side, or until heated through and crispy.

• Microwave Method:

  1. Place the chicken katsu on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through, until heated through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the chicken katsu on the toaster oven tray.
  3. Heat for 8-10 minutes, flipping halfway through, until the chicken is hot and crispy.

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

• Mixing bowls: Use separate bowls for the flour, beaten eggs, and panko breadcrumbs to keep the breading process organized.

• Tongs: Handy for turning the chicken breasts while frying, ensuring even cooking and avoiding burns.

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

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

• Cutting board: Essential for placing the chicken breasts while pounding and preparing them for breading.

• Chef's knife: Useful for trimming any excess fat or uneven edges from the chicken breasts before pounding.

• Measuring cups: Use these to measure out the flour, panko breadcrumbs, and vegetable oil accurately.

• Whisk: Ideal for beating the eggs to a consistent texture for the breading process.

• Plate: Use a large plate to hold the breaded chicken breasts before frying.

Pound the chicken: Use a meat mallet to pound the chicken breasts to an even thickness quickly, ensuring they cook evenly.

Set up a dredging station: Arrange the flour, beaten eggs, and panko breadcrumbs in a line for a smooth, efficient coating process.

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

Use a thermometer: Check the oil temperature with a thermometer to ensure it's at the right heat for frying, reducing guesswork.

Batch cooking: Fry multiple pieces of chicken at once if your pan is large enough to save time.