Chicken Katsu Recipe

Chicken breasts: Boneless and skinless, these are the main protein in the dish.

All-purpose flour: Used for dredging the chicken, helping the egg and breadcrumbs adhere.

Eggs: Beaten, they act as a binding agent for the breadcrumbs.

Panko breadcrumbs: These Japanese breadcrumbs provide a light, crispy coating.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a bit of spice and depth to the seasoning.

Vegetable oil: Used for frying, it helps achieve that golden-brown crust.

When preparing chicken katsu, ensure that the chicken breasts are pounded to an even thickness. This not only helps in achieving uniform cooking but also makes the meat more tender. Use a meat mallet or a rolling pin to gently pound the chicken between two sheets of plastic wrap or parchment paper. This step will help you avoid overcooking the thinner parts while ensuring the thicker parts are cooked through.

• boneless, skinless chicken breasts - Substitute with pork cutlets: Pork cutlets have a similar texture and can be breaded and fried in the same way as chicken breasts.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar coating and is a good gluten-free alternative.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to panko breadcrumbs.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile that can be interesting.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the chicken katsu to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.

• Place the cooled chicken katsu in an airtight container. If stacking pieces, separate each layer with parchment paper to maintain crispiness.

• Store in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes to retain the crispy texture.

• For freezing, wrap each piece of chicken katsu individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the pieces from sticking together.

• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 1 month. When ready to eat, thaw in the refrigerator overnight.

• Reheat in an oven at 350°F (175°C) for 15-20 minutes or until heated through and crispy. Avoid microwaving, as it can make the panko breadcrumbs soggy.

• Preheat your oven to 350°F (175°C). Place the chicken katsu on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.
• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and heat the chicken katsu for about 8-10 minutes.
• If you prefer using a microwave, place the chicken katsu on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid sogginess.
• To maintain the crispiness, you can also reheat in an air fryer. Set the air fryer to 350°F (175°C) and cook for 5-7 minutes, shaking the basket halfway through.
• For stovetop reheating, heat a small amount of vegetable oil in a skillet over medium heat. Fry the chicken katsu for 2-3 minutes on each side until warmed through and crispy.

• Cutting board: A sturdy surface to safely season and prepare the chicken breasts.

• Chef's knife: Essential for trimming any excess fat or uneven parts of the chicken breasts.

• Mixing bowls: Used to hold the flour, beaten eggs, and panko breadcrumbs separately for the dredging process.

• Tongs: Handy for turning the chicken breasts while dredging and frying, ensuring even coating and cooking.

• Frying pan: A large, flat-bottomed pan to heat the oil and fry the chicken breasts evenly.

• Thermometer: Useful for checking the oil temperature to ensure it’s at the right heat for frying.

• Paper towels: Placed on a plate to drain excess oil from the fried chicken, keeping it crispy.

• Plate: To hold the chicken breasts after they are dredged and before they are fried.

• Whisk: Used to beat the eggs until they are well combined.

• Meat mallet: Optional, but useful for pounding the chicken breasts to an even thickness for uniform cooking.

Pre-cut the chicken: Slice the chicken breasts in advance and store them in the fridge to save time during preparation.

Set up a breading station: Arrange the flour, beaten eggs, and panko breadcrumbs in a line for efficient coating.

Use a thermometer: Ensure the oil is at the right temperature for frying to avoid undercooking or burning the chicken.

Batch fry: Fry multiple pieces of chicken at once to reduce overall cooking time.

Prep ahead: Season and bread the chicken the night before and refrigerate, so it's ready to fry the next day.