If you have a craving for something irresistibly crispy on the outside and tender on the inside, the Chicken Katsu with Crisp Panko Crust and Delicious Katsu Sauce Recipe is your new best friend in the kitchen. This Japanese comfort food favorite combines juicy chicken thighs nestled in a golden, crunchy panko coating, served alongside a perfectly balanced, tangy-sweet katsu sauce that elevates every bite. Preparing this dish feels like bringing a bit of your favorite Japanese diner right into your own home, making each meal feel like a warm, delicious celebration.
Ingredients You’ll Need
The magic of Chicken Katsu with Crisp Panko Crust and Delicious Katsu Sauce Recipe lies in its simplicity. Each ingredient plays a vital role, from the perfectly seasoned chicken to the light, airy panko breadcrumbs that create that coveted crunch, and the flavorful sauce that ties everything together beautifully.
- 4 boneless, skinless chicken thighs (5 ounces each): Ideal for juicy, tender meat that stays moist under the crisp coating.
- ½ teaspoon coarse salt: Enhances the natural flavors of the chicken.
- ¼ teaspoon freshly ground black pepper: Adds subtle warmth and depth to the seasoning.
- 1 large egg: Acts as the perfect glue to hold the panko crumbs onto the chicken.
- ½ tablespoon vegetable oil: Mixed with the egg for a smoother coating.
- ¼ cup all-purpose flour: Creates a dry base layer so the egg and crumbs adhere properly.
- 1 ⅓ cups panko Japanese breadcrumbs: The key to that famous crisp texture that defines katsu.
- 3 cups vegetable oil (for deep frying): Ensures even cooking and a crunchy crust without greasiness.
- ¼ cup ketchup, 1 tablespoon Worcestershire sauce, ½ tablespoon low-sodium soy sauce, ½ tablespoon mirin: Combine to form a sweet, tangy katsu sauce full of umami.
- ¼ tablespoon granulated sugar, 1 teaspoon brown sugar: Adds just the right touch of sweetness to balance flavors in the sauce.
- ¼ teaspoon garlic powder, ⅛ teaspoon ground ginger: Provide subtle aromatic notes to make the sauce deliciously complex.
- Cooked sticky white sushi rice: The classic bed for serving, soaking up every drop of sauce.
- Shredded cabbage salad, macaroni salad, sliced tomatoes: Fresh accompaniments that add crunch, creaminess, and vibrant color to the plate.
How to Make Chicken Katsu with Crisp Panko Crust and Delicious Katsu Sauce Recipe
Step 1: Make the Katsu Sauce
Start by whisking together all the sauce ingredients—ketchup, Worcestershire sauce, soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger—in a small bowl until completely blended. This sauce is the soul of your dish, offering a luscious sweet and savory burst that perfectly complements the crispy chicken.
Step 2: Prepare the Chicken
Trim any excess fat from the chicken thighs and gently pound them to an even ½-inch thickness. This ensures the chicken cooks uniformly and stays tender. Lightly season both sides with coarse salt and freshly ground black pepper, setting the stage for delicious, well-seasoned meat beneath the crust.
Step 3: Set Up Your Breading Station
Create three shallow stations to make breading easy and mess-free: one with flour, one with the egg whisked together with the vegetable oil, and one with panko breadcrumbs. This classic technique guarantees that each chicken piece gets a perfect, even coating that will crisp beautifully.
Step 4: Bread the Chicken
Dredge each chicken piece first in flour, shaking off excess, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs. The panko clings to the moist egg layer to create that signature light, crunchy exterior that makes Chicken Katsu with Crisp Panko Crust and Delicious Katsu Sauce Recipe so addictive.
Step 5: Deep Fry to Perfection
Heat your vegetable oil to 340°F (170°C) in a deep pot or fryer. Working in batches to avoid overcrowding, fry the chicken cutlets until they turn golden brown and reach an internal temperature of 165°F (74°C). This step locks in juiciness while forming that irresistible crisp crust.
Step 6: Rest and Slice
Allow the fried chicken to rest for about 2 minutes on paper towels to drain any excess oil. Resting also ensures the juices redistribute within the meat. Then slice the chicken into 1-inch strips for perfect bite-sized pieces, ready to soak up the delicious katsu sauce.
How to Serve Chicken Katsu with Crisp Panko Crust and Delicious Katsu Sauce Recipe
Garnishes
Shredded cabbage is a classic garnish, offering a crisp, refreshing contrast to the savory richness of the fried chicken. Add a squeeze of lemon over the cabbage for a pop of brightness, or sprinkle toasted sesame seeds on top for extra texture and nuttiness.
Side Dishes
This dish truly shines with simple Japanese sides like sticky white sushi rice and a creamy macaroni salad that adds a delightful cool element. Sliced tomatoes provide juicy freshness and a vibrant color, rounding out the plate beautifully for a balanced meal.
Creative Ways to Present
Want to get a little fancy? Serve your Chicken Katsu strips stacked or fanned out on the plate with little bowls of katsu sauce for dipping. Alternatively, turn it into a katsu sandwich by layering slices between soft bread with shredded cabbage and a drizzle of katsu sauce for a handheld twist on the classic.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken katsu in an airtight container in the refrigerator for up to two days. Keep the katsu sauce separate to maintain the chicken’s crispness until reheating time.
Freezing
Chicken katsu freezes well. Place fully cooled, breaded, and cooked chicken cutlets in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to one month for optimal flavor and texture.
Reheating
To revive that delicious crisp, reheat chicken katsu in a preheated oven at 375°F (190°C) for 10-15 minutes or until warmed through and crunchy again. Avoid microwaving as it tends to make the crust soggy. Warm the katsu sauce separately and drizzle before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but pounding them evenly to ½-inch thickness is especially important to ensure they cook through without drying out. Keep a close eye on frying times, as breasts might cook a bit faster.
What’s the difference between panko and regular breadcrumbs?
Panko breadcrumbs are coarser, lighter, and airier than traditional breadcrumbs, which gives Chicken Katsu its signature extra crisp texture that stays crunchy rather than becoming dense or soggy.
Is deep frying necessary for this recipe?
Deep frying is recommended because it cooks the chicken evenly and quickly while creating that irresistible golden crust. However, a shallow frying or air frying method can work if you’re looking for a slightly lighter version.
Can I make the katsu sauce ahead of time?
Yes! The katsu sauce can be prepared several days in advance and stored in the refrigerator. The flavors meld beautifully over time, making it even more delicious when served later.
What should I serve with Chicken Katsu besides rice?
Besides rice, shredded cabbage and a creamy macaroni salad are traditional accompaniments. You can also serve pickled vegetables or a fresh green salad for extra crunch and freshness.
Final Thoughts
There is something truly special about the Chicken Katsu with Crisp Panko Crust and Delicious Katsu Sauce Recipe that turns any mealtime into a joyous occasion. With its perfect crunch, tender meat, and flavorful sauce, this dish is bound to become a favorite in your home. I can’t wait for you to try it out and savor every bite with friends and family!
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Chicken Katsu with Crisp Panko Crust and Delicious Katsu Sauce Recipe
- Total Time: 29 minutes
- Yield: 4 servings 1x
Description
A classic Japanese comfort food, Chicken Katsu features breaded and deep-fried chicken cutlets served with a tangy homemade tonkatsu sauce. This recipe offers a crispy outer crust and tender juicy chicken inside, perfect when paired with sticky sushi rice, shredded cabbage salad, macaroni salad, and fresh sliced tomatoes for a complete meal.
Ingredients
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon mirin (sweet rice wine)
- ½ tablespoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground ginger
For the Chicken:
- 4 boneless, skinless chicken thighs (5 ounces each) – see notes for using chicken breasts
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ½ tablespoon vegetable oil
- ¼ cup all-purpose flour
- 1 ⅓ cups panko Japanese breadcrumbs
- 3 cups vegetable oil, for deep frying
For Serving:
- Katsu sauce (recipe above)
- Cooked sticky white sushi rice
- Shredded cabbage salad
- Macaroni salad
- Sliced tomatoes
Instructions
- Make Katsu Sauce: In a bowl, whisk together ketchup, Worcestershire sauce, low-sodium soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger until smooth. Adjust seasoning to taste, then set aside.
- Prepare Chicken: Trim excess fat from chicken thighs and use a meat mallet to pound them evenly to about ½-inch thickness. Season both sides generously with coarse salt and freshly ground black pepper.
- Bread Chicken: Arrange three shallow bowls: one with all-purpose flour, one with the egg whisked together with ½ tablespoon vegetable oil, and one with panko breadcrumbs. Dredge each chicken thigh first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs. Ensure an even coating for crispiness.
- Deep Fry: Heat 3 cups of vegetable oil in a deep pot or deep fryer to 340°F (170°C). Fry the breaded chicken cutlets in batches, avoiding crowding the pot, until golden brown and cooked through—approximately 4 to 5 minutes per batch. The internal temperature should reach 165°F (74°C). Drain the fried chicken on paper towels to remove excess oil.
- Rest and Slice: Let the fried chicken rest for about 2 minutes to allow juices to redistribute. Then slice each cutlet into 1-inch strips for easy serving.
- Serve: Plate the sliced chicken katsu alongside a serving of cooked sticky white sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes. Drizzle or serve with the prepared katsu sauce for dipping.
Notes
- If using chicken breasts instead of thighs, butterfly and pound them evenly to ensure quick, even cooking and juiciness.
- Mirin can be substituted with a mixture of white wine and sugar if unavailable.
- Maintain oil temperature at 340°F (170°C) to achieve a crispy crust without absorbing excess oil.
- Use panko breadcrumbs for a light, crunchy texture typical of Japanese katsu.
- Resting the chicken after frying helps maintain its juiciness and prevents the breading from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
