Chicken Katsu

Why You’ll Love This Recipe

Chicken Katsu is a crowd-pleaser thanks to its combination of crispy, golden coating and juicy, flavorful chicken. The panko breadcrumbs give the cutlet a perfectly crunchy exterior, while the boneless skinless chicken thighs ensure tenderness and juiciness in every bite. Paired with the sweet and tangy tonkatsu sauce and served over a bed of steamed rice, this dish is both comforting and satisfying. It’s also incredibly versatile, as you can adjust the level of crispiness or add your favorite garnishes for a personal touch. Plus, it’s quick to prepare, making it perfect for weeknight meals or a weekend treat.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1 egg
• 1 1/2 cups panko breadcrumbs
• Oil for deep frying
• White rice for serving
• Tonkatsu sauce for serving (you can buy store-bought or make your own)
• Green onions for garnish, if desired
• Sesame seeds for garnish, if desired

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start by preparing the chicken thighs. Season both sides of the chicken with salt and pepper.
2. Set up your breading station: place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
3. Dredge each chicken thigh in the flour, ensuring it’s well coated, then dip it in the egg mixture, and finally coat it with the panko breadcrumbs. Press the breadcrumbs firmly onto the chicken to ensure an even coating.
4. Heat oil in a deep pan or skillet to 350°F (175°C). You’ll need enough oil to submerge the chicken for frying.
5. Carefully lower each breaded chicken thigh into the hot oil and fry until golden brown and crispy, about 5-6 minutes per side. Make sure the chicken is cooked through (internal temperature should reach 165°F or 75°C).
6. Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Serve the Chicken Katsu over a bed of steamed white rice. Drizzle with tonkatsu sauce and garnish with green onions and sesame seeds, if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes

Variations

• Chicken Breast: You can substitute boneless, skinless chicken breasts for thighs for a leaner version.
• Air Fryer: If you’re looking for a healthier alternative, try cooking the breaded chicken in an air fryer at 375°F for about 15 minutes, flipping halfway through.
• Spicy Tonkatsu Sauce: For a kick, add a bit of sriracha or chili paste to your tonkatsu sauce for a spicy twist.
• Vegetarian Option: Substitute the chicken with thick slices of eggplant or tofu for a vegetarian version.

Storage/Reheating

• Storage: Leftover Chicken Katsu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To maintain the crispiness, reheat the chicken in a toaster oven or oven at 375°F for about 10-15 minutes. Alternatively, you can reheat in a skillet over medium heat, flipping the chicken to warm both sides.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for a leaner option. Just be sure to adjust the cooking time as breasts may cook faster than thighs.

2. What is tonkatsu sauce?

Tonkatsu sauce is a Japanese sauce made from a combination of fruits, vegetables, and spices. It has a tangy, sweet flavor that pairs perfectly with breaded fried foods like chicken katsu.

3. Can I make tonkatsu sauce at home?

Yes, tonkatsu sauce can be made by combining ketchup, Worcestershire sauce, soy sauce, sugar, mustard, and other spices. There are many recipes online for homemade tonkatsu sauce.

4. Can I make Chicken Katsu in advance?

Yes, you can bread the chicken ahead of time and store it in the fridge until you’re ready to fry it. Just be sure to fry it fresh when you’re ready to serve.

5. How can I make the breading extra crispy?

Make sure to press the panko breadcrumbs firmly onto the chicken and avoid overcrowding the pan when frying. This ensures an even, crispy coating.

6. Can I bake Chicken Katsu instead of frying it?

Yes, you can bake Chicken Katsu at 400°F for 20-25 minutes, flipping halfway through. However, frying will give it a crunchier texture.

7. What should I serve with Chicken Katsu?

Chicken Katsu is typically served with steamed white rice and tonkatsu sauce. You can also serve it with pickled vegetables or a simple salad.

8. Can I freeze leftover Chicken Katsu?

Yes, you can freeze leftover Chicken Katsu. Place it in an airtight container or freezer bag and store it for up to 3 months. Reheat in the oven to retain its crispiness.

9. What oil is best for frying Chicken Katsu?

Vegetable oil, canola oil, or peanut oil are all great choices for frying Chicken Katsu due to their high smoke points.

10. How do I know when the Chicken Katsu is fully cooked?

The internal temperature of the chicken should reach 165°F (75°C) when fully cooked. You can use a meat thermometer to ensure it is safe to eat.

Conclusion

Chicken Katsu is an easy-to-make, flavorful dish that will surely impress your family and friends. Its crispy coating and tender, juicy chicken make it a comforting meal, and the addition of tonkatsu sauce, rice, and optional garnishes adds a layer of deliciousness. Whether you’re making it for a weeknight dinner or a special occasion, this dish will be a hit. Plus, with easy storage and reheating options, leftovers can be just as tasty the next day.

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