Chicken Katsu Recipe

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

All-purpose flour: Used for dredging the chicken to help the egg and breadcrumbs adhere.

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

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

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

Salt: Enhances the flavor of the chicken.

Pepper: Adds a bit of spice and depth to the seasoning.

When preparing chicken katsu, ensure the chicken breasts are pounded to an even thickness. This helps them cook uniformly and prevents any parts from being undercooked or overcooked. Additionally, when coating the chicken, press the panko breadcrumbs firmly onto the surface to create a crispier texture.

• 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 breasts.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar coating and is a great gluten-free option for breading.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the panko breadcrumbs adhere to the chicken and adds a slight tangy flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a similar crispy texture and can be used as a gluten-free alternative.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the chicken.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor of the chicken katsu.

• Allow the chicken katsu to cool completely at room temperature before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken katsu in an airtight container or wrap each piece tightly with plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• Store the container or wrapped pieces in the refrigerator if you plan to consume them within 2-3 days. For longer storage, freezing is recommended.
• To freeze, place the wrapped chicken katsu pieces on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This step prevents the pieces from sticking together.
• Once frozen, transfer the chicken katsu pieces to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken katsu on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes or until heated through and crispy. Alternatively, you can reheat in an air fryer at 350°F (175°C) for 10-12 minutes.
• For a quicker option, reheat in a microwave on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on high for 1-2 minutes, though this method may not retain the crispiness as well.

• Oven Method: Preheat your oven to 375°F (190°C). Place the chicken katsu on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until the chicken is heated through and the panko breadcrumbs regain their crispiness. This method helps maintain the crunchy texture of the katsu.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken katsu in a single layer in the air fryer basket. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and the breadcrumbs are crispy. This is a quick and efficient way to reheat while keeping the katsu crunchy.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Place the chicken katsu in the skillet and cook for about 2-3 minutes on each side, or until heated through. This method can help revive some of the crispiness while ensuring the chicken stays moist.

• Microwave Method: Place the chicken katsu on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through. While this method is the quickest, it may result in a less crispy texture compared to other methods.

• Frying pan: A large, flat-bottomed pan used for frying the chicken until golden brown and cooked through.

• Tongs: Useful for flipping the chicken breasts in the frying pan to ensure even cooking on both sides.

• Mixing bowls: Used for holding the flour, beaten eggs, and panko breadcrumbs separately for the dredging process.

• Paper towels: Placed on a plate to drain excess oil from the fried chicken, keeping it crispy.

• Meat tenderizer: Optional, but can be used to pound the chicken breasts to an even thickness for more uniform cooking.

• Knife: Used to trim any excess fat or uneven edges from the chicken breasts before seasoning.

• Cutting board: A sturdy surface for preparing the chicken breasts and other ingredients.

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

• Whisk: Handy for beating the eggs until they are well combined.

• Plate: Used to hold the dredged chicken breasts before frying.

• Thermometer: Optional, but can be used to check the internal temperature of the chicken to ensure it is cooked through.

Prepare ingredients in advance: Season and dredge the chicken breasts the night before to save time on busy days.

Use a deep fryer: A deep fryer can cook chicken katsu more evenly and quickly than a pan.

Preheat oil properly: Ensure the vegetable oil is hot before frying to reduce cooking time.

Double batch: Make extra chicken katsu and freeze for a quick meal later.

Organize your workspace: Set up a dredging station with flour, eggs, and panko breadcrumbs in a row for efficiency.