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
Scale
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.
