Chicken Katsu Recipe
Katsu, derived from the word "cutlet," was introduced to Japan in the late 19th century during the Meiji era, a time when Western cuisine began influencing Japanese cooking. Originally made with pork, the chicken version became a hit as a lighter alternative, especially outside Japan.
Equipment
- Cutting board
- Meat mallet or rolling pin
- Three shallow bowls
- Large frying pan
- Tongs
- Paper towels
Ingredients
For the chicken katsu:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- Vegetable oil for frying
For serving (optional):
- Steamed white or brown rice
- Shredded cabbage
- Tonkatsu sauce (store-bought or homemade)
Instructions
- Prepare the ChickenPlace each chicken breast between two sheets of plastic wrap or parchment paper.
- Gently pound the chicken with a meat mallet or rolling pin until it is about ½-inch thick. This ensures even cooking.
- Set Up the Breading StationIn the first shallow bowl, mix the flour with salt, pepper, and garlic powder.
- In the second bowl, beat the eggs until smooth.
- In the third bowl, spread the panko breadcrumbs evenly.
- Bread the ChickenCoat each chicken breast in the flour, shaking off any excess.
- Dip the chicken into the beaten eggs, ensuring it is fully covered.
- Press the chicken into the panko breadcrumbs, making sure it is evenly coated on both sides.
- Fry the ChickenHeat about ½ inch of vegetable oil in a large frying pan over medium heat. The oil is ready when a breadcrumb dropped into it sizzles.
- Fry the chicken breasts for 3–4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F/75°C).
- Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
- Serve and EnjoySlice the chicken katsu into strips and serve with steamed rice, shredded cabbage, and tonkatsu sauce. Add a side of miso soup for a full Japanese-inspired meal.