Best 3 Chicken Katsu Fried Chicken Coated In Japanese Breadcrumbs Recipes

Chicken katsu is a popular Japanese dish consisting of a deep-fried chicken cutlet coated in panko breadcrumbs. It is typically served with a sweet and savory tonkatsu sauce, shredded cabbage, and Japanese rice. This versatile dish can be enjoyed on its own or as a main course with a side of miso soup and pickles.

This article provides three delicious chicken katsu recipes that cater to different dietary preferences and cooking styles. The classic chicken katsu recipe offers a traditional approach, using chicken breasts coated in panko breadcrumbs and deep-fried until golden brown. For those seeking a healthier alternative, the air fryer chicken katsu recipe utilizes an air fryer to achieve a crispy texture with less oil. Finally, the chicken katsu curry recipe combines the flavors of chicken katsu with a rich and flavorful Japanese curry sauce, making it a perfect comfort food for chilly days.

Each recipe includes step-by-step instructions, cooking tips, and suggestions for serving. Whether you are a seasoned home cook or new to Japanese cuisine, this article has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the delightful flavors of chicken katsu.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN KATSU RECIPE

Chicken katsu recipe image

This is a well-tested chicken katsu recipe. Simple yet delicious.

Provided by KP Kwan

Categories Main

Time 15m

Number Of Ingredients 6

Ingredients

2 Chicken breasts, boneless, skinless, each about 250g
1 teaspoon of salt
1/8 teaspoon ground white pepper
Sufficient flour to coat the chicken
eggs
Japanese breadcrumbs (Panko), coat the chicken

Steps:

Remove the skin of the chicken breast.
Cut each chicken breast half into two cutlets.
Pound the chicken cutlets to about 1cm thick with a meat mallet.
Season both sides of the chicken meat with salt and pepper.
Dip the chicken meat into flour. Shake off the excess flour.
Remove and transfer it into beaten eggs. Turn over the meat so that both sides are wet by the eggs.
Lift and let the excess egg drip off.
Dredge the chicken in breadcrumbs. Remove the excess. Lightly press the surface to help the breadcrumbs adhere to the surface.
Deep fried the chicken in hot oil at 350°F/175°C for five minutes,
Drain away the oil on the wire rack or paper towel lined tray.

Nutrition Facts : Calories 356 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 4 servings, Sodium 675 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHICKEN KATSU (FRIED CHICKEN COATED IN JAPANESE BREADCRUMBS)

Chicken Katsu (Fried Chicken Coated in Japanese Breadcrumbs) image

This is basically fried chicken coated in panko (japanese breadcrumbs). It is usually served with Katsu Sauce and steamed rice.

Provided by catlover510

Categories High Protein

Time 20m

Yield 4 chicken breast halves, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
salt
pepper
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko breadcrumbs
oil

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.

Nutrition Facts : Calories 268.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 121.3, Sodium 291.9, Carbohydrate 22.4, Fiber 1.3, Sugar 1.8, Protein 32.8

CHICKEN KATSU

Chicken Katsu image

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to - and protects - juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it's a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.

Provided by Kay Chun

Categories dinner, lunch, weeknight, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 tablespoons ketchup
6 tablespoons Worcestershire sauce
4 teaspoons unsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoons granulated sugar
1/4 teaspoon grated peeled fresh ginger
1/8 teaspoon ground cloves
Vegetable oil, as needed for frying
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
Tonkatsu sauce, steamed rice and lemon wedges, for serving

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.

Tips:

To make the chicken katsu extra crispy, double-coat it in the panko breadcrumbs. First, dredge the chicken in the flour, then the eggs, and finally the panko breadcrumbs. Repeat the process for a thicker, crispier coating.
If you don't have panko breadcrumbs, you can use regular breadcrumbs. Just make sure to toast them in a pan with some butter or oil until they are golden brown and crispy.
To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
Serve the chicken katsu with your favorite dipping sauce. Some popular options include tonkatsu sauce, Bulldog sauce, or Japanese mayonnaise.
Chicken katsu can be served as a main course or as an appetizer. It is also a popular ingredient in bento boxes.

Conclusion:

Chicken katsu is a delicious and versatile dish that is easy to make at home. With a few simple ingredients, you can create a crispy, flavorful meal that the whole family will enjoy. Serve it with your favorite dipping sauce and sides, and you have a complete meal that is sure to satisfy.