Best 7 Chicken Katsu Recipes

CHICKEN KATSU

Steps:

• Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

CHICKEN KATSU

Steps:

• For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
• For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
• Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
• Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
• Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.

HAWAIIAN CHICKEN KATSU

Steps:

• Open the chicken thighs and flatten with a rolling pin.
• Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
• Coat chicken in the egg batter, then the roll in panko crumbs.
• Fry in oil (maximum 325 degrees) until brown and crispy.
• To make sauce:
• Combine all ingredients and bring to a boil.
• Add cornstarch dissolved in water to thicken. Chill and serve.
• Cut chicken into strips and serve with sauce.

CHICKEN KATSU

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

BAKED CHICKEN KATSU

Steps:

• CHICKEN:.
• Pound thin each chicken cutlet.
• Salt and pepper both sides.
• Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.).
• Add only enough olive oil to bread crumbs so that they start to stick together.
• Prepare beaten eggs in one pan, and flour in another pan for dredging.
• Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
• Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
• SAUCE:.
• Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
• If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
• Serve the chicken with the katsu sauce and enjoy!

AIR FRYER CHICKEN KATSU

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations.
• Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate.
• Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of an air fryer.
• Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.

HAWAIIAN CHICKEN KATSU

Steps:

• 1. Flatten chicken pieces into 1/4 inch thick pieces.
• 2. Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
• 3. Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
• 4. Heat about 2 inches of oil in a skillet to 350 degrees.
• 5. Dredge chicken in flour, dip in eggs and coat with panko in that order.
• 6. Fry chicken in batches until golden brown on both sides; drain on paper towels.
• 7. To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
• 8. Cut into one inch slices and serve hot with katsu sauce.