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hicken-katsu-recipe

Perfect Irresistible Chicken Katsu Recipe With a Golden Crunch You Can Hear (40 Min)

Juicy chicken cutlets in a crisp golden panko crust, served with a sweet and tangy homemade katsu sauce, ready in about 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese-Inspired
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken
  • 4 | breasts about 6 oz each | boneless, skinless chicken breasts, pounded to 1/2 inch |
  • 3/4 | tsp | salt |
  • 1/2 | tsp | black pepper |
  • 1/2 | cup | all-purpose flour | GF blend as substitute
  • 2 | large | eggs beaten with 1 tbsp water |
  • 1 1/2 | cups | panko breadcrumbs | GF panko as substitute
  • 1 | cup | neutral oil | for shallow frying
  • For the Katsu Sauce
  • 1/4 | cup | ketchup |
  • 1 | tbsp | low-sodium soy sauce |
  • 1 | tbsp | brown sugar |
  • 1 | tbsp | rice vinegar |
  • 1 | small clove | garlic finely grated |
  • For Serving
  • 3 | cups | cooked short-grain or white rice |
  • 2 | cups | finely shredded green cabbage |
  • | | lemon wedges | for serving
  • | | toasted sesame seeds | optional

Equipment

  • 1 Meat mallet or rolling pin For pounding chicken to an even thickness
  • 1 Large skillet About 12 inches
  • 1 Deep-fry or candy thermometer Keeps oil at 350°F (175°C)
  • 1 Wire rack over a baking sheet Keeps the crust crisp

Method
 

  1. Making the Sauce
  2. Stir ketchup, soy sauce, brown sugar, vinegar, and garlic until the sugar dissolves.
  3. Breading the Chicken 2. Season cutlets with salt and pepper. 3. Dredge in flour, dip in egg, and press firmly into panko. 4. Set aside while the oil heats.
  4. Frying the Chicken 5. Heat oil to 350°F (175°C). 6. Fry 2 cutlets at a time, 3 to 4 minutes per side, until deep golden and 165°F (74°C) inside. 7. Rest on a wire rack; let the oil return to 350°F (175°C) between batches.
  5. Slicing and Serving 8. Rest 2 minutes, then slice into 3/4-inch strips. 9. Serve over rice with cabbage, sauce, and lemon.
  6. Nutrition (per serving, 1 cutlet with sauce): Calories: 460 | Protein: 42 g | Carbohydrates: 28 g | Fat: 19 g | Fiber: 1 g | Sugar: 6 g | Sodium: 720 mg
    7. If the panko browns faster than the chicken cooks, lower the heat; a pale cutlet that's cooked through beats a dark one that's still raw inside.

Notes

Contains egg, gluten, and soy; gluten-free swaps in the post. Reheat leftovers to 165°F (74°C). Store cutlets and sauce separately