A BEAUTIFFLY cooked crispy fried chicken that will be your next family favorite!
Chicken Katsu has become one of my favorite things to make. This Japanese dish is normally served with a side of rice and Katsu sauce. But you can add your own variations to it. Add some vegetables, macaroni salad, nice slaw, whatever you want Chicken Katsu will pair well with most sides.
You can use chicken breast or thighs to make this meal.
The chicken fillets are lightly pounded therefor creating an even cooking time and giving it a juicy tender bite. We then dip the chicken in an egg batter to help stick to the panko crumbs. Using panko crumbs will give us that BEAUTIFFLY golden brown chicken cutlets. It also adds a nice crunch! This dish also can be easily turned into vegetarian! Just substitute chicken for a seasoned pressed tofu.
I like to serve my Chicken Katsu with a side of Japanese Short Grain Rice and my Hawaiian Style Macaroni Salad.
I love how quick this meal actually took me to make. It was ready within 45 minutes from start to finish. You don’t have to pre season your meat, but I find it more flavorful if you take a little extra time to season it. This meal also doesn’t require a lot of ingredients so it is perfect for a quick and easy meal! So let’s get cooking food family!
Ingredients for chicken
- 2 1/2 pounds chicken breast and thighs (I used a mixture of both)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/2 tsp onion powder (optional)
- 1/2 tsp garlic powder (optional)
- small pinch of sugar (optional)
- 2 cups panko crumbs
- 2 large eggs beat (light salt & pepper)
- 1 1/2 cup flour (light salt & pepper)
- 1/4 cup ketchup
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp A1 Sauce
- Cooked Rice (I used Japanese Medium Grain)
- Hawaiin Style Macaroni Salad
- Lemon Wedge
- Green Onions
Equipment I Used:
- Season chicken with salt, pepper, onion & garlic powder, and a pinch of sugar. Let the seasons marry for 15 minutes or you can season it the night before.
- Whisk together the Katsu sauce until well incorporated and set aside.
- Place flour, beaten eggs, and panko crumbs in a tray. Align them in order from chicken, flour, eggs, and panko crumbs.
- Heat oil at 350°F.
- Coat chicken in flour mixture and shake off any excess flour.
- Dip chicken in egg batter then quickly place in the panko crumbs. Press the crumbs into the chicken making sure everything is evenly coated.
- Set each piece on a plate and repeat until all the chicken is done.
- Fry chicken in batches until all the chicken is cooked. Cook on one side and flip to cook the other side until golden brown.
- The internal temperature should reach 165°F. Chicken thighs should take approximately 6-9 minutes and chicken breasts should take about 5-7 minutes. Cooking time varies on how thick and thin your filets are.
- Place chicken on a cooling rack to rest for 5 minutes before slicing.
- Plate with your choice of sides. Serve immediately and enjoy this crunchy fried chicken!