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Crispy Chicken Katsu with Homemade Katsu Sauce Recipe

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4.3 from 26 reviews

Crispy Chicken Katsu is a Japanese-style breaded and deep-fried chicken cutlet served with a tangy, savory katsu sauce. This recipe offers a perfectly crunchy coating paired with a flavorful homemade sauce, making it a delightful and satisfying meal ready in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Chicken Katsu

  • 2 chicken thighs or breasts
  • ½ cup all-purpose flour
  • 1 egg (beaten)
  • 1 cup Japanese panko bread crumbs
  • Vegetable oil for frying (enough for deep frying)

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

  1. Make Chicken Katsu Sauce: In a small bowl, combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder. Taste the sauce and add sugar incrementally to achieve desired sweetness, similar to Bull-dog sauce. Set aside to use with the chicken.
  2. Dredge the Chicken: Prepare three separate plates: one with flour, one with beaten egg, and one with panko bread crumbs. Season the chicken with salt and pepper. Mix a tablespoon of flour into the beaten egg to create a thicker egg wash. Coat the chicken thoroughly with flour, then dip into the egg wash, and finally press firmly into the panko bread crumbs to ensure a thick, adhesive coating that won’t flake off during frying.
  3. Heat Oil for Frying: Pour enough vegetable oil into a deep frying pan or pot to allow the chicken cutlets to float without touching the bottom. Heat the oil to 340°F (approximately medium heat). Test readiness by dropping a few breadcrumbs – they should sizzle immediately.
  4. Fry the Chicken: Carefully place a breaded chicken cutlet into the hot oil. Fry the first side for about 4 minutes, then flip and fry the other side for another 4 minutes or until the crust is golden brown and the chicken is fully cooked through. Work in batches to maintain oil temperature. Remove excess crumbs with a skimmer to keep the oil clean and at the correct temperature.
  5. Serve: Slice the fried chicken katsu into 1-inch thick pieces. Serve immediately with the prepared katsu sauce alongside shredded cabbage and steamed rice for a classic meal experience.

Notes

  • Note 1: Both chicken thighs and breasts work well; thighs are juicier, breasts are leaner.
  • Note 2: Adding a tablespoon of flour to the beaten egg creates a thicker egg wash that helps panko crumbs adhere better for an extra crispy crust.
  • Note 3: Maintaining the oil temperature at around 340°F is crucial to avoid burning breadcrumbs and ensure the chicken cooks properly.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://ellarecipe.com/crispy-chicken-katsu-with-homemade-katsu-sauce-recipe/