Crispy Chicken Katsu
Chicken thighs or breasts are coated in a generous layer of flakey panko breadcrumbs and fried until tender and juicy on the inside! The generous coating of panko breadcrumbs makes this the crispiest and best chicken katsu that delivers tons of texture and crunch!
Servings: 2
Calories: 336kcal
Equipment
Ingredients
- 2 chicken thighs or breasts See Note 1
- 1 cup Japanese panko bread crumbs
- ½ cup all-purpose flour
- 1 egg beaten
- vegetable oil for frying
Chicken 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
Make Chicken Katsu Sauce
- Katsu sauce: Combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder in a small bowl. Taste and add sugar if desired (start with less if you want a Bull-dog sauce copycat). Set it aside.4 tablespoons ketchup, 2 ½ tablespoons Worcestershire sauce, 1 tablespoon soy sauce, ⅛ teaspoon garlic and onion powder, 1 ½ teaspoons sugar
Dredge the Chicken
- Bread the chicken: Prepare the egg, flour, and panko bread crumbs on separate plates. Mix a tablespoon of flour with the beaten egg to create a thicker egg wash for more bread crumbs to adhere to.Salt and pepper the chicken, coat it in flour, and shake off the excess. Next, dip it into the beaten egg and then cover it with a generous layer of panko bread crumbs. Firmly press the panko into the chicken so it adheres well and doesn't flake off in the fryer. See Note 2 for a crispier crust.2 chicken thighs or breasts, 1 cup Japanese panko bread crumbs, ½ cup all-purpose flour, 1 egg
Deep-Fry the Chicken
- Heat oil: Add enough vegetable oil to deep fry the cutlets and heat to 340°F over medium heat. This is to ensure the bread crumbs don't burn before the chicken cooks. If you don't have a thermometer, drop some bread crumbs into the oil. It's ready when it begins to sizzle.
- Fry the cutlets: Gently place a chicken cutlet into the oil and fry one side for about 4 minutes. Flip and fry the other side for 4 more minutes or until the coating is golden brown and the chicken is fully cooked. Repeat with remaining cutlets and work in batches to avoid lowering the oil temperature. Use a skimmer to remove loose bread crumbs and try to keep the oil temperature at 340°F. See Note 3.
- Serve: Slice the chicken katsu into 1-inch thick pieces and serve with katsu sauce, shredded cabbage, and rice. Enjoy!
Notes
- Chicken thighs or breasts - I used boneless, skinless chicken thighs but you can use skin-on thighs as well. If using chicken breast, halve if necessary and pound to ½ inch thickness.
- For an extra crispy crust, press the chicken cutlets into the panko bread crumbs one more time right before frying. Some of the bread crumbs will absorb the egg wash and become soggy so cover any bare spots and ensure the chicken is completely coated. This creates a thick, crunchy layer of bread crumbs that not only creates more texture but also protects the chicken from overcooking thereby making it tender and juicy.
- Oil temperature - Adjust the heat depending on how light or dark the bread crumbs get while frying. If you see the bread crumbs get too dark before the pork fully cooks, lower the heat. Avoid overcrowding the fryer as that can cause a drop in oil temperature.
Nutrition
Calories: 336kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1083mg | Potassium: 337mg | Fiber: 1g | Sugar: 13g | Vitamin A: 289IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 3mg