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Korean Crispy Chicken Katsu Recipe

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4.2 from 9 reviews

Korean Crispy Chicken Katsu is a deliciously crunchy fried chicken cutlet coated in Japanese panko breadcrumbs and served with a tangy, savory katsu sauce. This quick recipe yields golden, juicy chicken with a perfectly crisp crust, making it an irresistible dish great for lunch or dinner.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Chicken and Coating

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

Katsu Sauce

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

Instructions

  1. Make Chicken Katsu Sauce: In a small bowl, combine ketchup, soy sauce, and garlic & onion powder. Taste the sauce and add sugar if you prefer a sweeter, more authentic Bull-dog style katsu sauce. Set aside to let flavors meld.
  2. Prepare the Chicken for Breading: Set up three plates—one with flour, one with the beaten egg, and one with panko bread crumbs. Mix a tablespoon of flour into the beaten egg to create a thicker egg wash which helps the breadcrumbs adhere better to the chicken.
  3. Season and Bread the Chicken: Lightly salt and pepper the chicken pieces. Coat each piece in flour first, then dip into the thickened egg wash, and finally press firmly into the panko breadcrumbs to ensure an even, crispy coating that won’t flake off during frying.
  4. Heat the Frying Oil: Pour enough vegetable oil into a deep pan or skillet to submerge the chicken cutlets and heat to 340°F (170°C) over medium heat. If you don’t have a thermometer, test by dropping in a few bread crumbs—the oil should sizzle immediately.
  5. Deep Fry the Chicken: Carefully place one chicken cutlet into the hot oil and fry for about 4 minutes on each side, or until the breading is golden brown and the chicken is fully cooked through. Fry in batches to maintain oil temperature and remove loose crumbs as needed.
  6. Serve: Slice the cooked chicken katsu into 1-inch thick pieces. Serve hot with the prepared katsu sauce alongside shredded cabbage and steamed rice for a complete Korean-inspired meal.

Notes

  • Use chicken thighs for juicier meat, but chicken breasts work well too.
  • Mixing flour into the beaten egg helps the panko adhere better for a crispier crust.
  • Maintain oil temperature around 340°F to avoid burning the panko and ensure even cooking.
  • Work in batches if cooking more than two pieces to keep the oil temperature consistent.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean

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