Authentic Japanese Chicken Katsu
This Authentic Japanese Chicken Katsu is crispy on the outside, juicy on the inside, and incredibly easy to make. With golden panko breading and a tangy homemade katsu sauce, this dish is perfect for quick dinners, meal prep, or a satisfying comfort food experience.
Ingredients
For the Chicken Katsu:
- 4 boneless skinless chicken thighs (or breasts)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- 1 tsp garlic powder optional
- Salt & pepper to taste
- Neutral oil for frying vegetable, canola, or sunflower
For the Katsu Sauce:
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar or honey
- 1 tsp mustard optional
Instructions
Prepare the Chicken:
- Place chicken thighs between plastic wrap and pound to ½-inch thickness.
- Season with salt, pepper, and garlic powder.
Set Up Breading Station:
- Bowl 1: Flour with a pinch of salt.
- Bowl 2: Whisk eggs with a splash of water.
- Bowl 3: Panko breadcrumbs.
Bread the Chicken:
- Coat chicken in flour, then egg, then press into panko until fully covered.
Fry the Chicken:
- Heat ½ inch of oil in a pan over medium heat.
- Fry chicken 3-4 minutes per side until golden and crispy.
- Drain on a wire rack.
Make the Katsu Sauce:
- Mix ketchup, Worcestershire sauce, soy sauce, sugar, and mustard in a small bowl.
Serve:
- Slice chicken into strips, drizzle with katsu sauce.
- Pair with rice, shredded cabbage, and a lemon wedge.
Notes
- Air Fryer Option: Cook at 200°C (400°F) for 15 minutes, flipping halfway.
- Baking Alternative: Bake at 200°C (400°F) for 20 minutes, or until golden.
- Storage Tips:
- Refrigerate leftovers for up to 3 days.
- Freeze breaded, uncooked chicken for up to 2 months.
- Reheat in the oven or air fryer to maintain crispiness.