Chicken Katsu (Video)

4.99 from 94 votes

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!

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Hawaiian, Japanese

Servings:

Author: Chris Joe

Equipment

Ingredients

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 black pepper
1 tsp garlic powder
2 cups panko breadcrumbs
neutral oil for frying

Instructions

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!

Notes

Chicken:

You can use bone-in and skin-on chicken thigh but you will have to remove the bone and skin yourself. (It's totally doable - I do it myself often, especially when I'm butchering a whole chicken at home.)
You can substitute with chicken breast but keep an eye on the cooking time, as chicken breast can dry out quicker than chicken thigh.
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 Katsu cooks evenly and is tender throughout.
Before breading the chicken, season it with salt and pepper to enhance the flavor and retain juiciness. The salt will absorb into the meat and ensure the chicken is properly seasoned.

Panko breacrumbs are made from a special type of white bread that is baked without a crust. The bread is 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 - this allow for a crispier, lighter crunch than traditional breading (like for fried chicken).

I do not recommend substituting panko breadcrumbs - if you don't have it, you can still make this recipe but it will not be Chicken Katsu.

Frying tips:

Fry the Chicken Katsu in oil that has been heated to 350°F (180°C) for the best results. This will ensure that the Chicken Katsu cooks quickly and evenly without becoming too oily.
Use a thermometer to monitor your oil temperature!
If you are frying multiple pieces at one time, you may notice that your oil temperature is lower than 350°F (180°C) . If your temperature drops to below 325°F (160°C), it means you are overcrowding the pan and frying too many pieces at one time. Take a couple pieces out in order to allow the oil to come back to temperature.
If your oil is too high, reduce your heat and wait for the temperature to come down before continuing.
Once the Chicken Katsu is fried, place it on a wire rack to drain excess oil. This will help to keep the Chicken Katsu crispy.

You can store any Chicken Katsu leftovers in an air tight container for up to 3 days in the refrigerator. To reheat the chicken, I prefer the air fryer - reheat the chicken for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes.

Nutrition