Description
This Crispy Fried Chicken Katsu recipe delivers a golden, crunchy exterior with juicy, tender chicken inside—better than takeout and perfect for a quick homemade meal. Coated in light panko breadcrumbs and served with traditional tonkatsu sauce, this dish pairs wonderfully with steamed rice for a satisfying Japanese-inspired dinner.
Ingredients
Scale
Chicken
- 4 pieces Chicken Breasts/Thighs (boneless thighs for added flavor)
- 1 teaspoon Salt (adjust according to dietary preferences)
- 1 teaspoon Black Pepper (freshly ground for maximum flavor)
Breading Station
- 1 cup All-Purpose Flour (to help breadcrumbs adhere)
- 2 large Eggs (beaten; flax eggs for vegan option)
- 1 cup Panko Breadcrumbs (Japanese panko for the best result)
For Frying & Serving
- 1 cup Vegetable Oil (can substitute with canola oil)
- 1 cup Tonkatsu Sauce (traditional condiment)
Instructions
- Pound the Chicken: Place the chicken pieces between two sheets of plastic wrap and gently pound them to about ½ inch thick to ensure even cooking and tender texture.
- Season the Chicken: Sprinkle both sides of the chicken with salt and freshly ground black pepper. Let the chicken rest for a few minutes to absorb the seasoning.
- Prepare the Breading Station: In three separate shallow dishes, place the all-purpose flour in the first, beaten eggs in the second, and panko breadcrumbs in the third. This setup helps create the perfect coating.
- Heat the Oil: Heat vegetable oil in a skillet over medium heat until it reaches 350°F (175°C), which is ideal for frying the chicken to a crispy golden brown crust without absorbing excess oil.
- Fry the Chicken: Dredge each chicken piece first in flour, then dip it into the beaten eggs, and finally coat with panko breadcrumbs. Carefully place the chicken into the hot oil and fry for 3-4 minutes on each side, flipping once, until the exterior is crisp and golden brown.
- Drain and Rest: Transfer the fried chicken pieces to a wire rack or paper towels to drain any excess oil. Let it rest for about 5 minutes to maintain juiciness and to cool slightly before serving.
- Slice and Serve: Slice the chicken katsu into strips and serve immediately with steamed rice and a generous side of tonkatsu sauce for dipping.
Notes
- Using boneless chicken thighs adds extra flavor and retains moisture better than chicken breasts.
- For a vegan alternative, use flax eggs by mixing ground flaxseed with water instead of eggs.
- Maintain oil temperature at 350°F for optimal frying; too hot will burn the coating, too cool will make it greasy.
- Resting the fried chicken on a wire rack helps prevent sogginess by allowing excess oil to drain away.
- Tonkatsu sauce is a sweet and tangy Japanese condiment; if unavailable, a mixture of Worcestershire sauce and ketchup can be a substitute.
