Wow! This Chicken Katsu Recipe will blow your socks off! It’s a simple chicken Katsu recipe that uses simple common ingredients yet the outcome is so good.

Chicken Katsu Recipe

I love chicken katsu. I remember having this with my friend when I was in college. Although I had a very limited allowance at that time, I always make sure that I allocate a budget for eating out in one of the small Japanese restaurants near our University. And they always serve it with rice. It was at this moment when I felt rich in spite of the fact that I was a broke college student.

Since this is commonly served in restaurants in the Philippines, I did not have a need to how to cook this until I came here to the USA – to my family’s delight.

What is Chicken Katsu

Katsu is a Japanese word that means fry. So we are deep-frying the chicken breast and coating it with a homemade batter and Panko to make it extra crispy.

In this post, we are using chicken breast meat; but you can certainly use chicken thigh. Once it’s done, we will drizzle the chicken with the homemade Katsu sauce.

Equipment

Mallet or rolling pin
Frying pan
spatula

Ingredients:

Eggs
Flour
Water
salt & pepper
Oil
Bread Crumbs

Chicken Katsu Recipe

Chicken breast meat has different thicknesses, in order to level its thickness, you have to flatten it by pounding it with a rolling pin or a mallet. This will cook the chicken at the same time and it tenderizes the meat making the cooked product tender and moist.

Flatten the chicken breast: Place chopping board on a flat surface. over the board with a plastic wrap. Place the chicken on top and put another plastic on top of the chicken. Gently flatten the chicken breast using a mallet or a rolling pin.

Prepare the batter: Mix the egg, flour, water, and oil in a medium-sized bowl. Add the salt & pepper. Mix until there are no lumps.

Season flattened chicken with salt and pepper on both sides. Dip flattened chicken breast and dip into the prepared batter. Roll the chicken in the bread crumbs. Cover and let it sit for 3o minutes.

Deep Fry: After letting the chicken breast rest for 30 minutes, heat two cups of canola oil. Fry chicken until golden brown on all sides. Do the same to the rest of the flattened chicken. Drain the chicken in the paper towel and fry for the second time. Drain excess oil in a paper towel.

Can I prepare it ahead of time?

I often make a huge batch of this and prepare it ahead of time and freeze it already coated with the batter. When I am ready to fry it, I let it thaw in the fridge and let it sit at room temperature when it’s ready for frying.

Can I freeze it?

Freeze this coated and ready. Place in a ziplock and freeze.

How to serve?

Serve this with

For more chicken recipes:

Chicken Leg Oven Bake

IF YOU MAKE THIS RECIPE: Tag me on Instagram and check out my Pinterest for quick meal ideas

Tips and tricks

Use Panko breadcrumbs. I highly recommend it, since it’s coarser compared to other breadcrumbs.
Fry the chicken twice. First, fry the breaded chicken until golden brown. Remove it from the oil and let it sit for 5 minutes. Refry for 2 more minutes on both sides.
Make sure the oil is hot before frying. Test the oil by dipping wooden chopsticks in the middle of the pan. If bubbles form around the chopsticks, it’s ready.

Chicken Katsu Recipe

This Chicken Katsu Recipe will blow your socks off! Simple chicken Katsu recipe that uses simple common ingredients.

5 from 2 votes

Print Pin Rate

Course: Main

Cuisine: Japanese

Prep Time: 15

Cook Time: 15

Servings: people

Author: Shobee

Equipment

mallet or rolling pin
frying pan
spatula

Ingredients

2 large eggs
1/2 cups all-purpose flour
2 tablespoons water
2 tablespoons canola cooking oil
1 teaspoon salt and pepper
1 cup bread crumbs use Panko Japanese bread crumbs
2 pieces chicken breast
2 cups canola oil

Instructions

Flatten the chicken breast: Place chopping board on a flat surface. over the board with a plastic wrap. Place the chicken on top and put another plastic on top of the chicken. Gently flatten the chicken breast using a mallet or a rolling pin.
When done, season the chicken breast with half a teaspoon of salt and pepper on each side.
Prepare the batter: Mix the egg, flour, water, and oil in a medium-sized bowl. Add half a teaspoon of salt and pepper. Mix until there are no lumps.
In a separate bowl, place one cup of bread crumbs.
Deep Fry: Heat two cups of cooking oil and test its temperature. Please see above.
Dip chicken breast into the prepared batter. Roll the chicken in the bread crumbs and fry until golden brown on all sides. Do the same to the rest of the flattened chicken. Let sit and refry for the second time. Drain excess oil in a paper towel.

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...