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Crispy Chicken Katsu Recipe
Thin-cut chicken cutlets dredged in a rice flour, egg, and panko bread crumb coating keep this Japanese-style fried Chicken Katsu juicy and tender with a perfectly crisp crust.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4
Calories: 475 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 2 8-ounce boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ½ cup rice flour or cornstarch
- 2 eggs
- ½ teaspoon Maggi seasoning , or use soy sauce or tamari
- 2 cups Panko bread crumbs
- 12 ounces Canola oil, vegetable oil, or sunflower oil
- 1 teaspoon finishing salt , such as Maldon sea salt
- 1 teaspoon sesame seeds , (optional)
Instructions
- Use a thin, sharp knife to slice each chicken breast in half, from tip to tail, to make two thinner scallops. Working with one chicken breast at a time, place the chicken between two pieces of plastic wrap and pound to ¼" thickness. Repeat with the rest of the chicken. Season both sides of the cutlets with the kosher salt.
- Place the rice flour, eggs, and panko bread crumbs in 3 separate shallow bowls or rimmed dinner plates. Whisk the eggs and season with the Maggi seasoning or an equivalent amount of soy sauce.
- Working with one piece of chicken at a time, dredge the cutlets in the rice flour, tapping off the excess. Dip both sides of the cutlet into the egg, letting the excess drip back into the bowl. Place the chicken breast in the panko crumbs. Press the breast into the crumbs then flip and repeat with the other side. Transfer the chicken breast to a baking sheet topped with a wire rack. Repeat with the rest of the chicken. At this point, you could refrigerate the chicken breasts for up to 3 hours or start frying.
- Pour the oil into a large, high-sided skillet over medium and heat to 350°F when tested with a thermometer. The oil is ready when a smidge of flour or a few breadcrumbs sizzle when dropped into the oil. Cooking one or two breasts at a time, use tongs to lower the cutlets into the skillet. Do not overcrowd the skillet or the chicken will steam instead of crisp. Cook for 1 ½ minutes then flip the cutlets and cook for another 1 ½ minutes. Flip again and cook for another 30 seconds to 1 minute or until golden brown. Repeat with the other side. Transfer the cutlets to the wire rack-topped baking sheet and immediately sprinkle with a few pinches of the Maldon or finishing salt. Serve with a sprinkling of sesame seeds if desired, a drizzle of Japanese barbecue sauce, tonkatsu sauce, or a squeeze of lemon.
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Nutrition Information
Calories
475kcal
(24%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
32g
(49%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
19g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
584mg
(24%)
Potassium
108mg
(3%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
119IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 475
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 584mg | 24% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.