Chicken Katsu Recipe

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

All-purpose flour: Used for dredging the chicken to help the egg and breadcrumbs adhere.

Eggs: Beaten, they act as a binding agent for the breadcrumbs.

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

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

Salt: Enhances the flavor of the chicken.

Pepper: Adds a touch of spice to the seasoning.

When preparing chicken katsu, ensure that the chicken breasts are pounded to an even thickness. This helps them cook more uniformly, preventing the outer breadcrumbs from burning while the inside remains undercooked. Use a meat mallet or rolling pin to gently flatten the chicken to about ½ inch thick.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• boneless, skinless chicken breasts - Substitute with firm tofu: For a vegetarian option, firm tofu can mimic the texture of chicken when properly prepared.

• all-purpose flour - Substitute with rice flour: Rice flour provides a similar coating and is gluten-free, making it suitable for those with gluten sensitivities.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating and is also gluten-free.

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

• beaten eggs - Substitute with aquafaba: Aquafaba (the liquid from a can of chickpeas) can be used as a vegan alternative to eggs.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunch and texture to panko breadcrumbs.

• panko breadcrumbs - Substitute with crushed crackers: Crushed crackers can also provide a crispy coating and can be seasoned to taste.

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

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a slight nutty flavor to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor in addition to saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice to the dish.

• Allow the chicken katsu to cool completely before storing. This helps prevent condensation, which can make the panko breadcrumbs soggy.
• Place the cooled chicken katsu in an airtight container. If stacking multiple pieces, separate each layer with parchment paper to maintain the crispy texture.
• Store the container in the refrigerator if you plan to consume the chicken katsu within 2-3 days. For longer storage, proceed to freezing.
• To freeze, wrap each piece of chicken katsu individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the chicken fresh.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken katsu on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes, or until heated through and crispy. For best results, avoid microwaving as it can make the panko breadcrumbs lose their crunch.

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

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

• If you prefer using a microwave, place the chicken katsu on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• For an air fryer, preheat it to 350°F (175°C). Arrange the chicken katsu in a single layer and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• On the stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the chicken katsu for about 3-4 minutes per side, until warmed through and crispy.

• Cutting board: A sturdy surface to place the chicken breasts on while you season and prepare them.

• Chef's knife: Essential for trimming any excess fat or unwanted parts from the chicken breasts.

• Mixing bowls: Used for holding the flour, beaten eggs, and panko breadcrumbs separately.

• Tongs: Handy for turning the chicken breasts in the flour, eggs, and breadcrumbs without getting your hands too messy.

• Frying pan: A large pan to heat the oil and fry the chicken breasts evenly.

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

• Paper towels: Used to drain the excess oil from the fried chicken, keeping it crispy.

• Plate: To hold the chicken breasts after they are dredged and ready to be fried.

• Spatula: Useful for flipping the chicken breasts in the frying pan to ensure even cooking.

• Meat mallet: Optional, but can be used to pound the chicken breasts to an even thickness for more uniform cooking.

Prepare ingredients in advance: Season the chicken breasts and set up your dredging station the night before to save time.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Double batch: Make extra chicken katsu and freeze for a quick meal later.

Preheat oil: Start heating the oil while you coat the chicken to save time.

Efficient cleanup: Line your counter with parchment paper to catch any mess from the breading process.