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Chicken Katsu
Shatteringly crisp panko crusted chicken cutlets with a tangy sweet katsu sauce. Comfort food at its crunchiest.
The whole recipe in 60 seconds
Chicken Katsu, in 5 ideas
- Pounding to even thickness is what keeps the chicken juicy instead of dry at the edges
- Press the panko on firmly so the crust does not fall off in the oil
- A wire rack keeps the bottom crust crisp, paper towels make it steam and soften
- Panko is lighter and crunchier than regular breadcrumbs, it is worth seeking out
- The homemade katsu sauce takes 2 minutes and beats any bottled version
What you need
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Salt and pepper
- Vegetable oil for frying
- 1/2 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- Shredded cabbage for serving
How to make it
Directions
- Pound the chicken breasts to an even 1/2 inch thickness and season with salt and pepper.
- Stir the ketchup, Worcestershire sauce, soy sauce, and sugar together for the katsu sauce. Set aside.
- Set up a breading station: flour, beaten eggs, then panko. Dredge each breast in flour, dip in egg, and press firmly into panko.
- Heat 1/2 inch of oil in a skillet to 350F. Fry the cutlets 3 to 4 minutes per side until deep golden and cooked through.
- Drain on a wire rack, slice into strips, and serve over shredded cabbage with the katsu sauce.
Money saver. Chicken breasts go on sale often. Buy a family pack, pound and bread them all, and freeze the extras uncooked for quick future dinners.