What is Katsu?
In Japanese cuisine, Katsu is basically a simple dish of breaded and fried cutlets. The most popular katsu is tonkatsu, or Japanese fried pork cutlet. For people who prefer chicken, there is chicken katsu or Japanese fried chicken cutlet. Katsu is served with Tonkatsu sauce or katsu sauce, which pairs perfectly well with the fried meat.
How To Make Chicken Katsu
Chicken Katsu is basically fried chicken cutlet coated with crispy Japanese panko (bread crumbs). The chicken is very crispy with a nice crunch, and it’s served with a tonkatsu or katsu dipping sauce. Here are my tips and techniques to make the best and crispiest chicken katsu:
- Dip the chicken cutlet with beaten eggs
- Roll the chicken cutlet with Japanese panko (bread crumbs)
- Repeat the steps above by dipping the chicken cutlet with the beaten eggs and then panko again to make the chicken katsu extra crispy
Please take note that I skip the flour coating in traditional recipe because it tends to separate the chicken from the crust, which I don’t like. If you prefer to coat it with flour, then start off with the flour coating first before the steps above.
Katsu sauce or Tonkatsu sauce is basically Japanese-style BBQ sauce for fried meats. Katsu sauce can be purchased at Japanese or Asian stores, but you can always make homemade tonkatsu or katsu sauce. It’s mainly consisted of Worcestershire sauce and soy sauce.
Other Japanese Deep-Frying Recipes:
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Chicken Katsu (Fried Chicken Cutlet) Recipe
Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes
10 oz (300g) boneless and skinless chicken breast
1/2 teaspoon salt
3 dashes black pepper
1 large egg, lightly beaten
1 1/2 cups Japanese bread crumbs/panko
Oil for deep-frying
1 1/2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1/2 teaspoon Dijon mustard
Slice the chicken breast horizontally into two slices. Cut each slice into 2 equal-sized pieces. Season with the salt and black pepper. Leave to stand for 10 minutes. Mix all the ingredients for the Katsu Sauce in a bowl, stir to mix well.
Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 350°F/180°C.
Dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Shake off the excess. Dip the chicken into the egg again, and then coat with the panko for the second time. Make sure that the chicken is evenly coated with a thick layer of panko. Repeat the same for the other piece of chicken.
Once the oil is fully heated, gently drop each piece of the chicken into the pot and deep fry until both sides turn golden brown. Dish out the chicken onto a plate lined with paper towels. Cut the chicken into strips, and serve immediately with steamed rice and katsu sauce.
You can buy the bottled Katsu Sauce or Tonkatsu Sauce from Japanese or Asian food stores.