Bursting with flavor, this Chicken Katsu Recipe is a fried chicken with an amazing sauce. Perfect all year round, this is a dinner recipe the whole family can love.
Crispy, hearty and served with a homemade tangy sauce, this Chicken Katsu Recipe is warm and inviting! Serve it over a bowl of fluffy white rice and top it with some fresh green onions and youโve got yourself a delicious dinner.
This Chicken Katsu Recipe has quickly become a family favorite and something that has found its way on our meal plan quite frequently.
With so much flavor and minimal ingredients, our whole family has come to love this easy dinner, every single plate is licked clean, and that tells you something when it comes to my family.
I’ve been making this recipe for quite a while but it never gets old. It goes with so many side dishes, making the serving options endless.
If you are looking for a simple recipe, that has a slight twist to it that really gives it so so so much flavor, then you absolutely need to make this Chicken Katsu.
Some of our other favorite chicken recipe we have on our site include: Beer Can Chicken, Bourbon Chicken, and Sesame Chicken.
WHY THIS RECIPE WORKS:
- In less than 45 minutes you have a delicious dinner on the table.
- This recipe uses common ingredients and you can whip it up easily.
- No need to visit a restaurant, you can make this at home.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Ketchup
Light brown sugar
Low-sodium soy sauce
Finely minced garlic
Worcestershire sauce
Rice vinegar
Thin sliced chicken breasts
All-purpose flour
Garlic powder
Onion powder
Salt
Pepper
Eggs
Panko breadcrumbs
Vegetable oil
HOW TO MAKE CHICKEN KATSU RECIPE, STEP BY STEP:
- Whisk all the sauce ingredients together in a medium bowl until fully combined then cover and refrigerate until the chicken is ready.
- Season the chicken generously on both sides with salt and pepper then set aside.
- Whisk the flour, garlic powder, onion powder, salt and pepper together in a large shallow bowl and set aside.
- Then whisk the eggs together in a separate large shallow bowl and pour the breadcrumbs into a separate shallow bowl.
- Dredge one piece of chicken at a time in the flour mixture.
- Then dunk the chicken in the egg mixture and flip it over to coat then drip off the excess.
- Lastly, coat it fully in the breadcrumbs.
- Place the chicken pieces on a rack over a baking pan and let them sit for 10 minutes to allow the breading to stick to the chicken.
- In the meantime, heat 3 inches of oil in a deep skillet or Dutch oven over medium heat until it reaches 365 degrees Fahrenheit.
- Once hot, fry the chicken on both sides in the oil one at a time for 2-3 minutes or until golden brown and the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Place the chicken on a rack over a baking pan to catch the excess grease and let it cool for 5 minutes before slicing and serving over cooked white rice, with a drizzle of the sauce and freshly sliced green onions for garnish if desired.
WHAT IS THE DIFFERENCE BETWEEN KATSU AND TONKATSU?
You may have heard this sauce in this dish referred to as tonkatsu sauce rather than just katsu. Maybe you’re wondering the difference is between the two.
Well, katsu is short for tonkatsu. There are different kinds of katsu, but typically katsu refers to fried chicken with sauce.
Normally tonkatsu refers to pork that has been breaded and fried with a sauce. While they’re extremely similar, some places use them interchangeably without knowing the difference.
WHAT OIL IS BEST FOR FRYING YOUR CHICKEN?
When you’re making this chicken dish, you want to use a good frying oil to make sure you get nice and crispy chicken.
We use vegetable oil for that, but you can also use lard, olive oil, or sesame oil to make sure you get a good crisp on your meat.
IS CHICKEN KATSU JAPANESE?
Yes, this dish originated in Japan many years ago. However, it has become so popular, you can find it many other places all over the globe.
However, the recipe most likely has changed from the original Japanese version, as different countries adapt to their style of cooking.
HOW TO STORE:
This can be stored in an airtight container in the refrigerator where it will keep for up to 3 days.
You can freeze this separately from the sauce where it will keep for up to 2-3 months.
To reheat chicken, place it on a baking sheet and in a 350-degree oven for 5 minutes or until heated through.
TIPS AND TRICKS:
- Make sure to let your chicken rest after being fried so it can drip off any excess grease before putting it on your bed of rice.
- To make this dish faster, you can make your rice ahead of time if desired.
- Vegetable oil, sesame oil, and olive oil are great oil choices for frying your Katsu Chicken.
- It’s essential to let the chicken rest before frying it so the breading can stick to the chicken. If you skip this step, the breading may fall off when trying to fry it.
- Use a meat thermometer to make sure your oil reaches the appropriate temperature before frying your chicken. If it’s too hot it may burn the breading without cooking the chicken all the way. If it’s not hot enough it may undercook the chicken.
- Ensure that the internal temperature of your chicken reaches 165F before consuming.
- This can be frozen, see above on how to do that.
Tired of your same old chicken recipes? Craving something with flavor? Then you need to check out this easy Chicken Katsu Recipe!
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If you’ve tried this CHICKEN KATSU RECIPE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chicken Katsu Recipe
Ingredients
Sauce:
- ยพ cup ketchup
- 2 tablespoons light brown sugar packed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon finely minced garlic
- ยฝ teaspoon worcestershire sauce
- ยฝ teaspoon rice vinegar
Chicken:
- 4 pieces thin sliced chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ยฝ teaspoon salt plus more for the chicken
- ยฝ teaspoon ground black pepper plus more for the chicken
- 3 eggs
- 2 cups panko breadcrumbs
- Vegetable oil
Instructions
- Whisk all the sauce ingredients together in a medium bowl until fully combined then cover and refrigerate until the chicken is ready.
- Season the chicken generously on both sides with salt and pepper then set aside.
- Whisk the flour, garlic powder, onion powder, salt and pepper together in a large shallow bowl and set aside.
- Then whisk the eggs together in a separate large shallow bowl and pour the breadcrumbs into a separate shallow bowl.
- Dredge one piece of chicken at a time in the flour mixture.
- Then dunk the chicken in the egg mixture and flip it over to coat then drip off the excess.
- Lastly, coat it fully in the breadcrumbs.
- Place the chicken pieces on a rack over a baking pan and let them sit for 10 minutes to allow the breading to stick to the chicken.
- In the meantime, heat 3 inches of oil in a deep skillet or Dutch oven over medium heat until it reaches 365 degrees Fahrenheit.
- Once hot, fry the chicken on both sides in the oil one at a time for 2-3 minutes or until golden brown and the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Place the chicken on a rack over a baking pan to catch the excess grease and let it cool for 5 minutes before slicing and serving over cooked white rice, with a drizzle of the sauce and freshly sliced green onions for garnish if desired.
Notes
- Nutritional value does not include rice.
- Make sure to let your chicken rest after being fried so it can drip off any excess grease before putting it on your bed of rice.ย
- To make this dish faster, you can make your rice ahead of time if desired.ย
- Vegetable oil, sesame oil, and olive oil are great oil choices for frying your Katsu Chicken.ย
- It's essential to let the chicken rest before frying it so the breading can stick to the chicken. If you skip this step, the breading may fall off when trying to fry it.
- Use a meat thermometer to make sure your oil reaches the appropriate temperature before frying your chicken. If it's too hot it may burn the breading without cooking the chicken all the way. If it's not hot enough it may undercook the chicken.ย
- Ensure that the internal temperature of your chicken reaches 165F before consuming.ย
- This can be frozen, see above on how to do that.
- ย
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Shawnae
This Chicken Katsu is delicious! I served the dish with white rice, and who would have thought that I had everything I needed to make the Katsu sauce? I will be making this dish in the near future, and it was very easy to make! Thank you so much for sharing this amazing recipe!