The Ultimate Crispy Chicken Katsu (with homemade sauce)
User Reviews
5.0
21 reviews
Excellent
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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
4 servings
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Course
Side Dish, Main Course, Lunch, Dinner
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Cuisine
Japanese
The Ultimate Crispy Chicken Katsu (with homemade sauce)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Katsu Sauce
- 2 tbsp white sesame seeds
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 tsp sugar
- 4 tsp water
Chicken Katsu
- 600 g boneless chicken thigh skin-on, boneless (or chicken breast)
- 1 pinch salt and pepper
- 45 g cake flour or all-purpose flour, for coating
- 100 g panko breadcrumbs
- 100 ml water
- 2 egg
- 100 g cake flour or all-purpose flour, for the batter
- cooking oil for deep frying
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Instructions
Sauce
- Roast 2 tbsp white sesame seeds in a dry frying pan on a medium-high heat for a few minutes until fragrant.
- Grind the roasted sesame seeds with a mortar and pestle.
- Transfer the ground sesame to a bowl and add 2 tsp soy sauce, 2 tsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tsp sugar and 4 tsp water. Mix until well incorporated and set aside for later.
Chicken Katsu
- Start heating the oil to 170 °C (338 °F). While you wait, cut each 600 g boneless chicken thigh into quarters or sixths depending on your preference. (If using chicken breast, refer to my chicken katsu curry recipe for how to cut.)
- Prepare two plates, add the 45 g cake flour to one and 100 g panko breadcrumbs to the other.
- In a bowl, mix 100 ml water, 2 egg and 100 g cake flour to form a thick batter.
- Sprinkle the chicken pieces with 1 pinch salt and pepper on both sides and coat the surface with a thin layer of cake flour.
- Once the oil has finished heating, dip your chicken into the batter.
- Roll in the panko and coat thoroughly before placing them straight into the oil.
- Fry for 3-4 minutes on each side until crispy and golden.
- Transfer to a wire rack and allow any excess oil to drip off.
- Serve the chicken katsu and drizzle with homemade sauce.
- Enjoy!
Notes
- If you want to use chicken breast, I recommend doing a butterfly cut (see my chicken katsu curry recipe for pictures and video) and then pounding the meat until 1cm or 1/2 inch thick.
- I recommend making a large batch and then storing leftovers in the freezer for up to one month. You can enjoy this chicken katsu in a sandwich, burger, curry or lunchbox. It has so many uses!
- Defrost and then warm up in the oven or under the grill to ensure the panko gets crispy again.
- I don't recommend microwaving.
- For traditional katsu sauce, see my tonkatsu recipe.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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