This crispy, homemade Chicken Katsu is unbelievably crispy on the outside and so juicy on the inside! I was inspired to make them from my recent trips to Hawaii and Japan where you can find chicken katsu everywhere! Watch the video recipe and learn how to make chicken katsu that are better than your local plate lunch! I love making these with a delicious side of mac salad and white rice for a complete plate lunch!
Watch the Chicken Katsu Recipe Video Below!
Ingredients for Chicken Katsu
I love this Chicken Katsu recipe because it only has a few ingredients. Here are the ingredients you will need!
- 1 lb chicken thigh boneless, skinless pounded to 1/2″ thick
- 2 eggs
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- neutral oil for frying
Which bread crumbs are best for Chicken Katsu?
Panko breadcrumbs are the best breading for a crispy, authentic Chicken Katsu! They are made from a special type of white bread that is baked without a crust. The bread is then sliced into large, thin slices and dried out. The dried bread is then ground into coarse flakes that are larger and lighter than traditional breadcrumbs.
Can I substitute chicken thigh for other protein?
You absolutely can! You can use chicken breast, pork tenderloin or pork chops, or even tenderized steak for katsu!
Feel free to substitute chicken breast here! Ensure seasoning the chicken before to retain it’s juiciness because the chicken breasts will dry out faster than if using chicken thighs.
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil for frying!
Tips for the Chicken Katsu:
Here is are my top tips for making the best crispy Chicken Katsu:
- Pound the chicken evenly: Use a meat mallet or rolling pin to pound the chicken thighs to an even thickness about 1/2″ thick. This will ensure that the chicken cooks evenly and is tender throughout.
- Season the chicken: Before breading the chicken, season it with salt and pepper to enhance the flavor and retain juiciness
- Use Panko breadcrumbs: Panko breadcrumbs are light and crispy, which gives the chicken katsu a great texture. Regular breadcrumbs can be used, but they won’t give you the same result.
- Fry at the right temperature: Fry the chicken in oil that has been heated to 350°F (180°C) for the best results. This will ensure that the chicken cooks quickly and evenly without becoming too oily.
- Drain excess oil: Once the chicken is fried, place it on a wire rack to drain excess oil. This will help to keep the chicken crispy.
Chicken Katsu: Recipe Instructions
Season and pound the chicken to an even thickness
Pound the chicken breast to 1/2″ thick and season both sides with salt and pepper. Pounding the chicken ensures that it cooks evenly and is tender throughout. The salt will absorb into the chicken keeping it nice and juicy during the frying process!
Make the wet batter
Mix together the egg, flour, salt, pepper, and garlic powder to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed). The batter helps the panko breadcrumbs stick to the chicken and also adds flavor.
Bread the chicken
Dredge the chicken completely in the wet batter and let any excess drip off. Transfer the chicken into the panko breadcrumbs and coat well, making sure there are no bald spots. Panko breadcrumbs are light and crispy, which gives the chicken katsu a great texture.
Fry the Chicken in Neutral oil
Fry the chicken in neutral oil that has been heated to 350°F for 4-6 minutes or until the chicken reaches 165°F. Frying the chicken at the right temperature ensures that it cooks quickly and evenly without becoming too oily. Once the chicken is fried, place it on a wire rack to drain excess oil. This will help to keep the chicken crispy.
If you liked this crispy Chicken Katsu recipe, check out some of the most popular Chinese Take-Out recipes on the blog!
I love eating this dish with a simple plate of rice and mac salad – plate lunch style just like on the islands!
- Pound chicken to 1/2" thickness and season both sides with salt and pepper.
- Mix together egg, flour, salt, pepper, and garlic powder to form a wet batter. The consistency should be slightly looser than pancake batter (add water if needed).
- Dredge chicken completely and let any excess drip off. Transfer chicken into panko breadcrumbs and coat well, making sure there are no bald spots.
- Fry at 350°F for 4-6 minutes or until the chicken reaches 165°F. Set aside on a wire rack to cool. Serve with rice and mac salad and enjoy!