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Japanese chicken katsu drizzled with homemade katsu sauce

The Ultimate Crispy Chicken Katsu (チキンカツ)


  • Author: Yuto Omura
  • Prep Time: 10 mins
  • Cook Time: 6 mins
  • Total Time: 16 minutes
  • Yield: 3-4 servings 1x

Description

How to make the ultimate crispy Japanese chicken katsu. Juicy, tender chicken thigh coated in a thick layer of panko breadcrumbs and deep fried until perfectly golden, then drizzled with a thick and delicious homemade katsu sauce.


Ingredients

Scale

CHICKEN KATSU

  • 2 Large Chicken thigh (or breast, approx 600g)
  • Salt and pepper
  • 6 tablespoon weak flour
  • 100ml water
  • 2 eggs
  • 100g flour
  • 50g panko breadcrumbs
  • oil for deep frying

Katsu Sauce

  • 10g White sesame seeds
  • 1 tsp Soy sauce
  • 1 tsp Worcestershire sauce
  • 1/2 tbsp Ketchup
  • 1/2 tsp Sugar
  • 2 tsp Water

Instructions

Sauce

  1. Roast the sesame seeds in a dry frying pan on a medium high heat for a few minutes until fragrant. 
    Adding white sesame seeds to a pan
  2. Grind the roasted sesame in a mortar and pestle. 
    Toasted sesame seeds ground with a Japanese mortar and pestle
  3. Mix the ground sesame with 1 tsp soy sauce, 1 tsp Worcestershire sauce, 1/2 tbsp ketchup, 1/2 tsp sugar and 2 tsp water together until well incorporated.
    Homemade katsu sauce in a small white and blue stripy jug
  4. Set aside for later.

Katsu

  1. Heat your oil to 170°C (340°F).
    Checking oil temperature, display showing 170C
  2. Cut each chicken thigh in half and then half again. (You can cut into 6 pieces if you prefer it smaller. For chicken breast, do a butterfly cut and pound with a meat tenderizer. Refer to my chicken katsu curry recipe on how to cut.)
  3. Sprinkle the chicken pieces with salt and pepper on both sides.
  4. In a bowl, mix 100ml water, 2 eggs and 100g flour to form a thick batter.
    Whisking batter to make chicken katsu
  5. Pour the panko onto a plate or tray.
    Mixing panko and parmesan cheese
  6. Coat the surface of the chicken with flour.
    Coating chicken in flour
  7. Once the oil is ready dip your chicken into the batter.
    Cover the chicken in batter
  8. Cover the chicken in the panko mixture. Make sure they're fully covered before adding them to the oil.
    Coating the chicken in panko
  9. Fry for 3-4 minutes on each side until crispy and golden.
  10. Transfer to a wire rack and allow any excess oil to drip off.
  11. Serve the chicken katsu with shredded cabbage and drizzle with the homemade sauce from earlier. For a full teishoku set, serve with rice, miso soup and pickles.
    Japanese chicken katsu with homemade sauce held with black chopsticks
  12. 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.

  • Category: Meat
  • Method: Frying
  • Cuisine: Japanese

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