If you’re craving something that’s crispy, tender, and bursting with bold flavors, look no further than this Crispy Chicken Katsu with Delicious Katsu Sauce Recipe. It combines perfectly breaded chicken that’s golden and crunchy on the outside, yet juicy inside, paired with a tangy, sweet, and savory homemade katsu sauce that brings everything together in a flavorful symphony. This dish is not just a Japanese classic but also a fantastic comfort food that you can easily make right at home.
Ingredients You’ll Need
The beauty of the Crispy Chicken Katsu with Delicious Katsu Sauce Recipe lies in its simplicity. Each ingredient plays a vital role, whether it’s creating that irresistible crunch, adding depth to the flavors, or balancing the texture and color to make the dish truly irresistible.
- 1 pound boneless, skinless chicken breasts: The star of the dish, trimmed and prepared for even cooking.
- ¼ cup all-purpose flour: Helps the breading stick and adds a light coating.
- 2 tablespoons cornstarch: Enhances the crispiness of the chicken’s outer layer.
- 1 large egg: Acts as the perfect binding agent to hold the breadcrumbs.
- 1 tablespoon water: Mixes with the egg for an even coating.
- ¾ cup panko breadcrumbs: These Japanese-style crumbs provide extra crunch and texture.
- 2 teaspoons garlic salt: Seasons both the breading and the sauce for a flavorful punch.
- 1 teaspoon black pepper: Balances the seasoning with subtle heat.
- 1 ½ teaspoons ground ginger: Lends warmth and a slight zest to the coating.
- Vegetable oil: For frying, ensuring a perfectly golden crust.
- ¼ cup ketchup: The sweet base for the katsu sauce.
- 3 tablespoons Worcestershire sauce: Adds depth and tang to the sauce.
- 1 tablespoon brown sugar: Sweetens the sauce for a beautiful balance.
- 2 tablespoons oyster sauce: Brings richness and umami to the flavor profile.
How to Make Crispy Chicken Katsu with Delicious Katsu Sauce Recipe
Step 1: Prepare the Chicken
Start by trimming your boneless, skinless chicken breasts so they’re an even thickness—this is key to getting a uniform cook. Pat the chicken dry with paper towels to ensure the breading sticks well during the next steps.
Step 2: Make the Katsu Sauce
In a bowl, whisk together ketchup, Worcestershire sauce, brown sugar, oyster sauce, and garlic salt. This simple yet sensational katsu sauce is what elevates your crispy chicken to a whole new level of deliciousness. Set it aside while you prepare the chicken for frying.
Step 3: Bread the Chicken
Set up a three-part breading station: first, combine flour and cornstarch; second, whisk together your egg and water; and last, mix panko breadcrumbs with garlic salt, black pepper, and ground ginger. Dredge each piece of chicken first in the flour mixture, then dip it into the egg wash, and finally coat it thoroughly in the panko mixture. This triple layer is the secret to that signature crunch.
Step 4: Fry the Chicken
Heat vegetable oil in a skillet or pot to 350°F (175°C). Carefully add your breaded chicken pieces and fry them for about 4 minutes on each side, or until golden brown and juicy. The internal temperature should reach 165°F to ensure they’re safely cooked. Drain the chicken on paper towels or a rack to keep the crust crisp.
Step 5: Serve with Katsu Sauce
Serve your golden, crispy chicken hot and generously drizzled or dipped into the homemade katsu sauce. This combination is simply irresistible!
How to Serve Crispy Chicken Katsu with Delicious Katsu Sauce Recipe
Garnishes
A sprinkle of finely chopped green onions or toasted sesame seeds can add a fresh and nutty contrast to the crispy chicken. A wedge of lemon on the side offers a bright, zesty note to balance the richness perfectly.
Side Dishes
Traditionally, Crispy Chicken Katsu with Delicious Katsu Sauce Recipe pairs beautifully with steamed rice and a simple shredded cabbage salad dressed lightly with a tangy vinaigrette. You can also add pickled vegetables or a light miso soup to round out the meal delightfully.
Creative Ways to Present
Try slicing your chicken katsu into strips and serving it as a hearty sandwich with shredded cabbage and katsu sauce on a toasted bun for a fun lunch twist. Alternatively, create a rice bowl topped with sliced chicken, sauce, and fresh scallions for a comforting, one-bowl meal.
Make Ahead and Storage
Storing Leftovers
Leftover crispy chicken katsu can be stored in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate to maintain the chicken’s crunch.
Freezing
You can freeze cooked chicken katsu by wrapping each piece individually in plastic wrap and placing them in a freezer-safe container or bag. They’ll keep well for up to 1 month. Freeze the katsu sauce separately in a small jar or container.
Reheating
To reheat, bake the frozen chicken katsu in a preheated oven at 375°F (190°C) for about 10-15 minutes or until heated through and crispy again. Avoid microwaving to keep the breading crisp. Warm the sauce gently on the stove or in the microwave before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs have a bit more fat and juiciness, which can make your katsu even more flavorful. Just be sure to pound them to an even thickness for consistent cooking.
Is panko breadcrumbs necessary?
While regular breadcrumbs work, panko breadcrumbs are preferred because they create that light, airy crunch that is signature to Japanese katsu. They’re worth seeking out!
Can I bake the chicken instead of frying?
You can bake the breaded chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through. The texture won’t be quite as crispy as frying but is an excellent healthier alternative.
What can I substitute for oyster sauce in the katsu sauce?
If you’re allergic or don’t have oyster sauce, soy sauce mixed with a small pinch of sugar can provide a similar depth and umami flavor.
How spicy is the katsu sauce?
The katsu sauce in this recipe is mild, with a nice balance of sweet and savory flavors. If you like a little heat, you can add a dash of hot sauce or mustard to taste.
Final Thoughts
This Crispy Chicken Katsu with Delicious Katsu Sauce Recipe is truly a joy to make and even more exciting to eat. Its perfect blend of crunch, juicy meat, and savory sauce is sure to become a favorite in your home. I hope you dive in, share it with loved ones, and enjoy every bite as much as I do!
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Crispy Chicken Katsu with Delicious Katsu Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Description
This Chicken Katsu recipe features crispy breaded chicken breasts fried to golden perfection and served with a tangy, flavorful homemade Katsu sauce. With simple ingredients and straightforward steps, it’s a delightful Japanese-inspired dish perfect for a quick and satisfying meal.
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
- 1 teaspoon black pepper
- 1 ½ 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 an even thickness to ensure uniform cooking, then pat them dry using paper towels to remove excess moisture for better breading adherence.
- Make Katsu Sauce: In a bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, oyster sauce, and garlic salt until smooth. Set the sauce aside to let flavors meld.
- Bread Chicken: Set up three breading stations: first combine flour and cornstarch; second, beat the egg with water; third, mix panko breadcrumbs with garlic salt, black pepper, and ground ginger. Dredge each chicken breast in the flour mixture, dip in the egg wash, then coat thoroughly with the panko mixture.
- Fry Chicken: Heat vegetable oil in a skillet or deep pot to 350°F (175°C). Carefully add the breaded chicken to the hot oil, frying about 4 minutes per side until the breading is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Remove and drain on paper towels or a wire rack.
- Serve: Serve the crispy chicken katsu hot alongside the prepared katsu sauce for dipping or drizzling, perfect as a main dish with sides like rice or salad.
Notes
- Ensure chicken breasts are even in thickness to cook evenly and avoid dryness.
- Maintain oil temperature at 350°F for optimal frying; too hot will burn the breading, too cold will make it greasy.
- Use a thermometer to check the internal temperature for safe cooking.
- Leftover katsu sauce can be refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives and check Worcestershire sauce ingredients.
