Chicken Katsu Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

All-purpose flour: Used for dredging the chicken, helping the egg and breadcrumbs adhere.

Eggs: Beaten to create a coating that helps the breadcrumbs stick to the chicken.

Panko breadcrumbs: Japanese-style breadcrumbs that provide a light, crispy coating.

Vegetable oil: Used for frying the chicken to a golden brown.

When preparing chicken katsu, it's essential to ensure the chicken breasts are pounded to an even thickness. This not only helps in achieving uniform cooking but also tenderizes the meat. Use a meat mallet or a rolling pin to gently pound the chicken between two sheets of plastic wrap or parchment paper. This step ensures that the chicken cooks evenly and remains juicy.

• boneless, skinless chicken breasts - Substitute with pork cutlets: Pork cutlets have a similar texture and can be breaded and fried in the same manner as chicken breasts.

• boneless, skinless chicken breasts - Substitute with firm tofu: Firm tofu can be used for a vegetarian option and can be breaded and fried to achieve a similar crispy texture.

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free alternative that provides a similar coating for frying.

• all-purpose flour - Substitute with cornstarch: Cornstarch can also be used as a coating for frying and will result in a crispy texture.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the protein and adds a slight tangy flavor.

• beaten eggs - Substitute with flaxseed meal and water mixture: For a vegan option, a mixture of flaxseed meal and water can act as a binding agent.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and can be used as a coating for frying.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is not available, though the texture will be slightly different.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil is another option with a high smoke point and adds a subtle nutty flavor to the dish.

• Allow the chicken katsu to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
• Place the cooled chicken katsu in an airtight container or wrap it tightly with plastic wrap. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• Store the chicken katsu in the refrigerator for up to 3-4 days. Reheat in an oven at 350°F (175°C) for about 10-15 minutes to regain its crispy texture.
• For longer storage, freeze the chicken katsu. Lay the pieces on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the chicken katsu to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Frozen chicken katsu can be stored for up to 1-2 months. To reheat, bake directly from frozen in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.
• Avoid microwaving the chicken katsu as it can make the panko breadcrumbs soggy.

• Preheat your oven to 350°F (175°C). Place the chicken katsu on a baking sheet lined with parchment paper. Bake for about 10-15 minutes until heated through and crispy.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and reheat the chicken katsu for 8-10 minutes. This method helps maintain the crispiness.

• If you prefer using a microwave, place the chicken katsu on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway through.

• For an air fryer, preheat it to 350°F (175°C). Place the chicken katsu in the basket and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the chicken katsu for 2-3 minutes on each side until warmed through and crispy.

• Meat mallet: Use this to pound the chicken breasts to an even thickness, ensuring they cook evenly.

• Mixing bowls: You'll need these to hold the flour, beaten eggs, and panko breadcrumbs separately for the dredging process.

• Tongs: Handy for turning the chicken breasts in the flour, eggs, and breadcrumbs without making a mess.

• Frying pan: Essential for frying the chicken katsu to a golden brown perfection.

• Thermometer: Useful for checking the oil temperature to ensure it's at the right heat for frying.

• Paper towels: Place these on a plate to drain excess oil from the fried chicken, keeping it crispy.

• Cutting board: Provides a stable surface for pounding and preparing the chicken breasts.

• Knife: Necessary for trimming any excess fat or uneven edges from the chicken breasts.

• Whisk: Ideal for beating the eggs until they are smooth and consistent.

• Plate: Use this to hold the coated chicken breasts before frying.

• Spatula: Helps in flipping the chicken breasts in the frying pan without breaking the coating.

Pound the chicken ahead: Prepare the chicken breasts in advance by pounding them to an even thickness and storing them in the fridge.

Set up a dredging station: Arrange the flour, beaten eggs, and panko breadcrumbs in separate bowls before starting.

Preheat the oil: Heat the vegetable oil in the pan while you prepare the chicken to save time.

Batch fry: Fry multiple pieces of chicken at once if your pan is large enough to avoid overcrowding.

Drain efficiently: Use a wire rack over paper towels to drain the fried chicken, allowing air circulation and faster draining.