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
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
- Roast the sesame seeds in a dry frying pan on a medium high heat for a few minutes until fragrant.
- Grind the roasted sesame in a mortar and pestle.
- 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.
- Set aside for later.
Katsu
- Heat your oil to 170°C (340°F).
- 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.)
- Sprinkle the chicken pieces with salt and pepper on both sides.
- In a bowl, mix 100ml water, 2 eggs and 100g flour to form a thick batter.
- Pour the panko onto a plate or tray.
- Coat the surface of the chicken with flour.
- Once the oil is ready dip your chicken into the batter.
- Cover the chicken in the panko mixture. Make sure they're fully covered before adding them to 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 with shredded cabbage and drizzle with the homemade sauce from earlier. For a full teishoku set, serve with rice, miso soup and pickles.
- 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
Keywords: Japanese chicken katsu, chicken katsu, how to make chicken katsu, chicken katsu recipe, crispy chicken katsu, chikinkatsu, chikin katsu, chicken katsu sauce, what is chicken katsu, katsu chicken recipe,
