Crispy Chicken Katsu Recipe With Chicken Breast: The Secret Family Recipe Revealed!

Embark on a culinary journey to Japan with this tantalizing chicken katsu recipe using succulent chicken breast. Katsu, meaning “cutlet,” is a beloved Japanese dish where meat is coated in breadcrumbs and fried until golden brown. Our chicken katsu recipe features tender chicken breast coated in crispy panko breadcrumbs, resulting in a delightful combination of textures and flavors. Whether you’re a seasoned cook or a novice in the kitchen, this step-by-step guide will lead you to create an authentic Japanese feast at home.

Ingredients:

1. 1 pound boneless, skinless chicken breast, sliced into thin cutlets
2. 1 cup all-purpose flour
3. 2 eggs, beaten
4. 2 cups panko breadcrumbs
5. 1/2 cup vegetable oil, for frying
6. 1 cup Japanese katsu sauce (store-bought or homemade)
7. 1/2 cup shredded cabbage
8. 1/2 cup shredded carrots
9. 1 lemon, cut into wedges, for garnish
10. Japanese mayonnaise (optional)

Instructions:

1. Prepare the Chicken Cutlets:

• Slice the chicken breast into thin cutlets, approximately 1/4 inch thick.
• Season the chicken cutlets with salt and pepper to taste.

2. Set Up the Breading Station:

• In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs.

3. Coating the Chicken:

• Dredge the chicken cutlets in the flour, ensuring they are evenly coated.
• Dip the floured cutlets into the beaten eggs, allowing the excess to drip off.
• Finally, coat the chicken cutlets in the panko breadcrumbs, pressing gently to ensure they adhere.

4. Frying the Chicken:

• Heat the vegetable oil in a large skillet over medium-high heat.
• Once the oil is shimmering, carefully place the breaded chicken cutlets in the skillet.
• Fry the chicken for 3-4 minutes per side, or until golden brown and crispy.
• Transfer the fried chicken cutlets to a paper towel-lined plate to drain excess oil.

5. Assemble the Chicken Katsu:

• Place the fried chicken cutlets on a bed of shredded cabbage and carrots.
• Drizzle the chicken with Japanese katsu sauce, ensuring it is evenly coated.
• Garnish with lemon wedges and optional Japanese mayonnaise.

6. Serve and Enjoy:

• Serve the chicken katsu immediately, while it’s hot and crispy.
• Enjoy this delightful Japanese dish with steamed rice and miso soup for an authentic experience.

Tips for Perfect Chicken Katsu:

1. Use Thinly Sliced Chicken:

• Slicing the chicken breast into thin cutlets ensures even cooking and helps achieve the desired crispy texture.

2. Double Coat the Chicken:

• Coating the chicken in flour, eggs, and panko breadcrumbs twice ensures a thicker, crispier crust.

3. Use Panko Breadcrumbs:

• Panko breadcrumbs are larger and flakier than regular breadcrumbs, resulting in a lighter and crispier coating.

4. Fry the Chicken in Hot Oil:

• Frying the chicken in hot oil helps create a crispy outer layer while keeping the inside tender and juicy.

5. Don’t Overcrowd the Pan:

• Avoid overcrowding the pan with chicken cutlets, as this can lower the oil temperature and result in soggy chicken.

6. Drain Excess Oil:

• Transferring the fried chicken cutlets to a paper towel-lined plate helps remove excess oil and ensures a crispy texture.

7. Serve with Authentic Japanese Sides:

• Serve the chicken katsu with steamed rice and miso soup for an authentic Japanese meal.

Variations:

1. Spicy Chicken Katsu:

• Add a teaspoon of chili powder or cayenne pepper to the flour mixture for a spicy kick.

2. Chicken Katsu with Cheese:

• Place a slice of mozzarella or cheddar cheese on top of the chicken cutlets before frying.

3. Chicken Katsu with Vegetables:

• Add sliced vegetables such as bell peppers, onions, or mushrooms to the panko breadcrumb mixture.

4. Chicken Katsu with Different Sauces:

• Experiment with different sauces such as tonkatsu sauce, teriyaki sauce, or sweet and sour sauce.

5. Chicken Katsu Sandwich:

• Serve the chicken katsu between two slices of bread with your favorite toppings for a delicious sandwich.

Healthier Options:

1. Baked Chicken Katsu:

• Instead of frying, bake the chicken cutlets in an oven at 400°F (200°C) for 15-20 minutes.

2. Whole Wheat Breadcrumbs:

• Use whole wheat breadcrumbs instead of panko breadcrumbs for a healthier alternative.

3. Reduced-Sodium Sauce:

• Opt for reduced-sodium katsu sauce or make your own using low-sodium soy sauce.

4. Air Fryer Chicken Katsu:

• Use an air fryer to fry the chicken cutlets for a healthier and oil-free option.

5. Grilled Chicken Katsu:

• Grill the chicken cutlets instead of frying them for a healthier and smoky flavor.

“Wrap-Up:”

Indulge in the delightful flavors of Japan with this chicken katsu recipe using tender chicken breast. With its crispy panko breadcrumb coating, savory katsu sauce, and fresh shredded cabbage, this dish is sure to tantalize your taste buds. Experiment with different variations and healthier options to cater to your preferences. Remember, cooking should be an enjoyable experience, so don’t be afraid to add your own creative touches and make this recipe your own.

Questions You May Have

1. How do I ensure the chicken is cooked thoroughly?

• Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C) to be considered safe for consumption.

2. Can I use chicken thighs instead of chicken breast?

• Yes, you can use chicken thighs. However, they may take slightly longer to cook due to their higher fat content.

3. What is a good substitute for panko breadcrumbs?

• If you don’t have panko breadcrumbs, you can use regular breadcrumbs. However, the texture may not be as crispy.

4. Can I make the chicken katsu ahead of time?

• Yes, you can make the chicken katsu ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, reheat the chicken in an oven or air fryer until crispy.

5. What are some other sides that I can serve with chicken katsu?

• In addition to steamed rice and miso soup, you can serve chicken katsu with a variety of sides such as pickled vegetables, edamame, or a simple green salad.