Easy 20-min. Chicken Katsu
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 large pieces
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Calories
338 kcal
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Course
Main Course
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Cuisine
Japanese
Easy 20-min. Chicken Katsu
Description
Easy 20-minute Chicken Katsu features boneless, skinless chicken breasts that are butterflied and gently pounded to an even thickness. After seasoning with salt and black pepper, the chicken pieces are dredged in flour, dipped in beaten egg, and coated thoroughly with panko breadcrumbs to create a textured exterior.
The coated chicken is fried in heated vegetable oil at medium temperature, developing a crisp, golden-brown crust while maintaining a moist center. The accompanying katsu sauce combines oyster sauce, ketchup, Worcestershire sauce, and white sugar, balancing savory, sweet, and tangy flavors to complement the fried chicken.
This dish is ideal for a quick homemade meal served alongside rice or cabbage salad. The process focuses on even breading and proper oil temperature to ensure the chicken cooks evenly without absorbing excess grease.
Ingredients
- 2 chicken breast skinless boneless
- ⅓ cup all-purpose flour or cornstarch or potato starch
- 2 large egg
- 1 ½ cups panko breadcrumbs or as needed
- 1 cup vegetable oil or any neutral oil
- ½ teaspoon salt or as needed
- ½ teaspoon black pepper or as needed
Katsu Sauce:
- 3 tbsp oyster sauce or vegetarian stir fry sauce
- 2 tbsp ketchup
- 5 teaspoon Worcestershire sauce
- 2 ¼ tsp granulated sugar white
Instructions
- On a large cutting board, lay your chicken breasts flat and butterfly each breast by equally slicing it halfway but not all the way through. You should be able to open the breast into two adjoined "wings".
- Lay a piece of plastic wrap to cover the butterflied chicken breast to prevent the juices from splashing everywhere (optional). Using the back and side of your knife or a meat mallet, evenly tenderize the chicken breasts into thin slices, about ½-inch thick. Remove the plastic wrap.
- Evenly season each chicken breast on both sides with salt and black pepper.
- Place flour into a large shallow bowl. In the second bowl, beat your eggs. In the last bowl, evenly spread-out panko breadcrumbs. Evenly dredge each seasoned breast in all-purpose flour, then beaten egg and lastly in the panko breadcrumbs ensuring no bald spots.
- In a large heavy-bottomed pan, heat vegetable oil on medium heat, around 350 degrees F with a digital instant read thermometer or insert a wooden utensil into the oil and look for bubbles.
- Fry each breast one at a time until golden brown, about 2-3 minutes per side. Avoid moving the chicken around in the oil to evenly cook it. Cooked chicken has an internal temperature of 165 degrees F on an instant-read thermometer or until juices run clear.
- Transfer fried chicken to a wire rack set over a baking sheet or paper towel lined plate to remove excess oil. Allow this to cool a bit for a few minutes.
- In a small bowl, combine katsu sauce ingredients as listed. Serve and enjoy with chicken katsu!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2large pieces
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 54g | 108% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 331mg | 110% |
| Sodium | 224mg | 9% |
| Potassium | 896mg | 19% |
| Fiber | 1g | 4% |
| Sugar | -1g | -2% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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