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
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
- 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.
