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Homemade Crispy Chicken Katsu Recipe

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3.9 from 7 reviews

This homemade crispy chicken katsu recipe features tender chicken thighs or breasts coated in a crunchy panko crust, deep-fried to golden perfection and paired with a tangy, savory katsu sauce made from ketchup, Worcestershire sauce, soy sauce, and a blend of spices. Perfectly crispy on the outside and juicy inside, it’s a quick and satisfying Japanese comfort food that you can easily make at home in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

For the Chicken Katsu

  • 2 chicken thighs or breasts
  • 1 cup Japanese panko bread crumbs
  • ½ cup all-purpose flour
  • 1 egg (beaten)
  • Vegetable oil for frying

For the Katsu Sauce

  • 4 tablespoons ketchup
  • 2 ½ tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • ⅛ teaspoon garlic and onion powder
  • 1 ½ teaspoons sugar (optional)

Instructions

  1. Prepare Katsu Sauce: In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder. Taste and add sugar if desired, starting with less to replicate a Bull-dog sauce flavor. Set aside.
  2. Prep Ingredients for Breading: Arrange the beaten egg, flour, and panko bread crumbs each on separate plates. Mix one tablespoon of flour into the beaten egg to create a thicker egg wash, helping the crumbs adhere better.
  3. Season and Dredge Chicken: Lightly salt and pepper the chicken thighs or breasts. Coat each piece evenly in flour, shaking off any excess.
  4. Dip Chicken in Egg Wash: Dip the floured chicken into the thickened egg mixture, ensuring it is fully covered.
  5. Coat with Panko Crumbs: Press the chicken firmly into the panko bread crumbs to create a generous and secure coating that won’t flake off during frying.
  6. Heat Oil for Frying: Fill a deep pan with vegetable oil, enough for deep frying, and heat over medium to 340°F (170°C). If you don’t have a thermometer, drop some panko crumbs in; when they sizzle, the oil is ready.
  7. Deep-Fry Chicken: Gently place the breaded chicken into the hot oil. Fry one side for 4 minutes until golden brown, then flip and fry for another 4 minutes until the chicken is cooked through and crust is crispy. Fry in batches to maintain oil temperature and remove loose crumbs regularly.
  8. Drain and Slice: Remove the cooked chicken cutlets from oil and drain on paper towels. Slice into 1-inch thick pieces.
  9. Serve: Plate the sliced chicken katsu with the prepared katsu sauce, alongside shredded cabbage and steamed rice for an authentic Japanese meal. Enjoy!

Notes

  • Note 1: For juicier chicken, use thighs instead of breasts.
  • Note 2: Mixing a tablespoon of flour into the egg wash helps the panko crust stick better and makes it crispier.
  • Note 3: Maintaining oil temperature at 340°F is crucial to avoid burning the crust and to cook the chicken evenly.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://dishiary.com/homemade-crispy-chicken-katsu-recipe/