The Ultimate Crispy Chicken Katsu (with homemade sauce)
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
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)
Description
This chicken katsu begins by cutting skin-on boneless thighs into manageable pieces, seasoned lightly with salt and black pepper, and coated first with flour, then dipped in a batter made from flour, water, and eggs. After that, the pieces are coated with panko breadcrumbs, which fry up to produce a delicate, crispy crust.
The chicken is deep-fried at a controlled temperature of 170 °C (338 °F) to ensure thorough cooking and crisp, non-greasy results. The accompanying sauce is prepared by roasting white sesame seeds, grinding them, and mixing with soy, Worcestershire sauce, ketchup, sugar, and water to balance savory sweetness with toasted nuttiness.
This dish can be served on its own or used in sandwiches, curries, or lunchboxes. The crunchy panko crust pairs with the tangy homemade sauce for a satisfying textural contrast and rich flavor profile. Properly cooked chicken remains moist inside with a crisp exterior.
Chicken breast can be substituted if prepared thinly by butterfly cutting and pounding. Leftovers freeze well for up to one month and are best reheated in the oven or grill to re-crisp the coating. Avoid microwaving to preserve texture.
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 chicken thigh skin-on, boneless (or chicken breast, boneless
- 1 pinch salt
- 1 pinch black 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
- neutral cooking oil for deep frying, generic cooking oil
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
- Butterfly and pound chicken breast to about 1cm thickness for a suitable substitute.
- This recipe makes a large batch; leftovers freeze well for up to one month.
- Reheat frozen or leftover chicken katsu in the oven or under a grill to keep the panko crispy.
- Microwaving is not recommended as it softens the crispy coating.
- The katsu can be used in sandwiches, burgers, curry dishes, or as a lunchbox item for versatility.
User Reviews
Overall Rating
5
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