If you’ve ever dreamed of a dish that combines the perfect crunch with an irresistible sauce, then this Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe is your new best friend in the kitchen. This Japanese-inspired dish features juicy chicken coated in a golden, crispy panko crust paired with a luscious katsu sauce that strikes the perfect balance of sweet and savory. It’s comforting, exciting, and surprisingly simple to make, guaranteed to become a staple for both weekday dinners and special occasions.
Ingredients You’ll Need
Every ingredient in this dish plays a vital role, making the Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe shine. From the crunchy panko breadcrumbs that give that signature texture to the flavorful spices and the rich homemade katsu sauce, each element is essential for the perfect harmony of taste, texture, and color.
- 1 pound boneless, skinless chicken breasts: Choose even-thickness breasts for consistent cooking and juicy results.
- ¼ cup all-purpose flour: This helps the coating stick to the chicken and creates a base for the batter.
- 2 tablespoons cornstarch: Adds an extra crispiness to the breading when fried.
- 1 large egg: Combined with water, it forms the perfect binder for the coating layers.
- 1 tablespoon water: Thins the egg slightly, ensuring even coverage.
- ¾ cup panko breadcrumbs: The secret to that irresistible, light crunch you crave.
- 2 teaspoons garlic salt: Provides a rich depth of flavor to the breading and sauce.
- 1 teaspoon black pepper: Adds just the right amount of mild heat and complexity.
- 1 ½ teaspoons ground ginger: Infuses a warm, slightly zesty kick into the crust.
- Vegetable oil, for frying: A neutral oil with a high smoke point to achieve golden perfection.
- ¼ cup ketchup: The base for the sweet and tangy katsu sauce.
- 3 tablespoons Worcestershire sauce: Brings savory depth and umami to the sauce.
- 1 tablespoon brown sugar: Adds balanced sweetness to complement the tangy ingredients.
- 2 tablespoons oyster sauce: Enhances the sauce with a rich, savory complexity.
How to Make Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe
Step 1: Prepare the Chicken
Start by trimming your chicken breasts so they are an even thickness. This ensures they cook uniformly. Pat them dry thoroughly to help the breading stick better and prevent splattering during frying.
Step 2: Make the Katsu Sauce
Whisk together the ketchup, Worcestershire sauce, brown sugar, oyster sauce, and garlic salt in a bowl. This homemade katsu sauce delivers such a vibrant sweet and savory taste that elevates this Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe beyond any bottling you’ll find at the store.
Step 3: Bread the Chicken
Set up three trays for the breading process: one with the flour mixed with cornstarch, the second with the beaten egg and water, and the third with panko breadcrumbs mixed with garlic salt, black pepper, and ground ginger. First, coat each piece of chicken in the flour mixture, then dip it into the egg wash, and finally dredge it in the panko mixture. Make sure to press the panko lightly so it adheres well.
Step 4: Fry the Chicken
Heat vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry the breaded chicken in batches for about 4 minutes on each side, or until the crust is a glorious golden brown and the chicken reaches an internal temperature of 165°F. Drain each piece on paper towels or a wire rack to keep it crispy.
Step 5: Serve the Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe
Serve your crispy delights hot and generously accompanied by the katsu sauce you prepared earlier. The contrast of the crunchy chicken with the sticky sauce is exactly what makes this dish so exhilarating!
How to Serve Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe
Garnishes
The beauty of Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe comes not only from its taste but also from how you garnish it. Thinly sliced green onions, toasted sesame seeds, or even a sprinkle of shichimi togarashi (Japanese seven-spice) can add extra bursts of flavor and visual appeal.
Side Dishes
This dish pairs wonderfully with classic Japanese sides like steamed white rice or fluffy sticky rice. A simple shredded cabbage salad with a light tangy dressing offers a clean, crisp contrast to the richness of the chicken and sauce. Pickled vegetables or miso soup also round out the experience beautifully.
Creative Ways to Present
For a fresh twist, slice the chicken katsu into strips and serve it over a bed of greens for a hearty salad. Alternatively, try making katsu sandwiches (katsu sando) using soft bread and a generous spread of mayo and the sweet and savory katsu sauce. Foodie-approved and totally Instagram-worthy!
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the chicken has cooled completely before sealing it to maintain its texture as much as possible.
Freezing
If you want to keep your crispy chicken longer, freezing is a great option. Place individual pieces on a baking sheet to flash freeze before transferring them to a freezer-safe container or bag. This prevents them from sticking together and helps preserve the crispiness after reheating.
Reheating
To bring back that magical crunch, avoid the microwave if you can. Instead, reheat your chicken katsu in a preheated oven at 375°F until warmed through and crispy again, usually about 10 minutes. This little step makes all the difference for enjoying leftovers that taste just as delicious.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless, skinless chicken thighs will add a bit more juiciness and flavor. Just be sure to pound them to an even thickness for consistent cooking.
Is panko breadcrumbs necessary, or can I use regular breadcrumbs?
While regular breadcrumbs will work, panko breadcrumbs are what give this dish its signature light and flaky crunch. Using panko definitely elevates the texture.
Can I bake the chicken instead of frying it?
You can bake it for a healthier twist, but frying provides the crispest crust. If baking, spray the coated chicken lightly with oil and bake at 425°F on a wire rack for about 20-25 minutes, flipping halfway through.
How long can I store the homemade katsu sauce?
The katsu sauce can be stored in an airtight container in the refrigerator for up to one week. It’s perfect for making ahead and having ready when you want to whip up this recipe quickly.
What can I substitute for oyster sauce in the katsu sauce?
If you’re avoiding shellfish or don’t have oyster sauce, soy sauce mixed with a pinch of sugar or hoisin sauce works well as a substitute, keeping the sauce rich and flavorful.
Final Thoughts
There’s something truly special about Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe that just feels like a warm hug on a plate. It’s easy enough for a weeknight meal yet impressive enough to serve to guests. Once you dig into that perfect crunch paired with luscious sauce, you’ll wonder how you ever lived without it in your recipe repertoire. So go ahead, give it a try and enjoy every crispy, saucy bite!
Print
Crispy Chicken Katsu with Sweet and Savory Katsu Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Chicken Katsu recipe features crispy, golden-brown breaded chicken breasts fried to perfection and served with a tangy, flavorful homemade katsu sauce. It’s a quick and easy Japanese-inspired dish perfect for a satisfying dinner for two.
Ingredients
Chicken and Breading
- 1 pound boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon water
- ¾ cup panko breadcrumbs
- 2 teaspoons garlic salt (divided)
- 1 teaspoon black pepper
- 1½ teaspoons ground ginger
- Vegetable oil, for frying
Katsu Sauce
- ¼ cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 tablespoons oyster sauce
- 1 teaspoon garlic salt
Instructions
- Prepare Chicken: Trim the chicken breasts to ensure they are an even thickness for uniform cooking. Pat the chicken dry with paper towels to help the breading adhere better.
- Make Katsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, brown sugar, oyster sauce, and garlic salt until smooth. Set aside to allow flavors to meld.
- Bread Chicken: Arrange three shallow dishes for breading: one with the flour and cornstarch mixture, one with the beaten egg and water, and one with panko breadcrumbs mixed with garlic salt, black pepper, and ground ginger. Dredge each chicken breast first in the flour mixture, then dip in the egg wash, and finally coat thoroughly in the panko mixture.
- Fry Chicken: Heat vegetable oil in a skillet or pot to 350°F (175°C). Carefully place the breaded chicken into the hot oil. Fry for about 4 minutes on each side or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Remove and drain on paper towels or a wire rack to keep it crispy.
- Serve: Serve the hot chicken katsu immediately with the prepared katsu sauce on the side for dipping or drizzling.
Notes
- Ensure oil temperature stays consistent at 350°F for even frying and crispy coating.
- Use a meat thermometer to confirm chicken is cooked through.
- Panko breadcrumbs give a lighter, crispier texture compared to regular breadcrumbs.
- Adjust seasoning in the katsu sauce to taste, adding more brown sugar for sweetness or Worcestershire for tanginess.
- Rest cooked chicken briefly before slicing for easier cutting and juicier meat.
