Chicken Katsu

Chicken Katsu (チキンカツ) is a delicious alternative to the more traditional Tonkatsu (pork cutlet). Breaded with panko, these Japanese-style cutlets are shatteringly crisp on the outside and juicy on the inside.

Course Entree

Cuisine Japanese

Keyword deep-fried, fried chicken

Level Beginner

Main Ingredient Poultry

Diet Dairy-Free, Low Sugar

Prep Time 10

Cook Time 14

Total Time 24

Servings servings

Calories 300kcal

Author Marc Matsumoto

Equipment

Ingredients

700 grams chicken 2 boneless skinless breasts or 4 large thighs
1 large egg
75 grams panko 1 ¼ cups
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon onion powder optional
¼ cup all-purpose flour
vegetable oil for frying

For serving

Tonkatsu sauce
Japanese hot mustard
Japanese Shredded Cabbage

Grams + US Cups - US Standard

Instructions

If you are using 700 grams chicken breasts, butterfly them by cutting them in half horizontally. If you are using thighs, trim any excess skin, fat, or gristle off of them.
700 grams chicken
Break the 1 large egg into a tray or shallow bowl that's large enough to hold one piece of chicken and beat it until uniform. Pour the 75 grams panko into another tray.
1 large egg, 75 grams panko
Mix the ½ teaspoon salt, ¼ teaspoon white pepper, and ¼ teaspoon onion powdertogether and sprinkle it evenly over every surface of the chicken.
½ teaspoon salt, ¼ teaspoon white pepper, ¼ teaspoon onion powder
Dust the seasoned chicken in a thin coating of ¼ cup all-purpose flour. Be sure you don't miss any spots.
¼ cup all-purpose flour
Dip the chicken into the egg, making sure there is no dry flour left.
Place the chicken cutlet into the panko and cover the cut with the breadcrumbs. Press gently on the crumbs to help them adhere to the chicken. Flip it over and repeat until every surface of the chicken is coated in an even layer of panko.
Heat 1 ½ - inches of vegetable oil in a large, heavy-bottomed pot until it reaches 340 degrees F (170 C). Prepare a cooling rack lined with a few layers of paper towels.
vegetable oil
When the oil has reached the desired temperature, lower the chicken into the oil.
Flip the chicken over a few times to ensure it browns evenly.
Fry the chicken katsu for 6-8 minutes, or until the chicken is golden brown and cooked through. You can check the temperature with an instant-read thermometer. Breast meat should register 155 degrees F, while thigh meat should reach 165 degrees F.
Transfer to the cooling rack and let the chicken rest for a few minutes before slicing it.
Serve with Japanese hot mustard, Tonkatsu sauce, a side of Japanese Shredded Cabbage or my Easy Japanese Potato Salad.
Tonkatsu sauce, Japanese hot mustard

Video

Nutrition