chicken katsu recipe

Japanese Chicken Katsu. A delicious, crispy, panko breaded chicken that pairs so well with steamed rice and vegetables or salad.  It tastes delicious with a homemade sauce. 

Easy Japanese Chicken Katsu (30-min. Recipe)

chicken breasts

eggs (whisked)

japanese panko breadcrumbs

avocado oil

cornstarch flour

tsp of pepper

salt

Start by "butterflying" your chicken breast by vertically slicing one side of the chicken until you can open up the piece like a book or "butterfly".

Tenderize on a chopping board until it's half the thickness of the original breast (see picture below).

Next in a medium size bowl, mix together the flour, salt and pepper. In a second bowl, crack both eggs and scramble. In the 3rd bowl, pour your panko breadcrumbs. Line the bowls up in that same order and begin coating your chicken breast first with the flour, then eggs and then breadcrumbs until evenly coated. Repeat for remaining pieces and set aside.

In a medium size skillet, heat your avocado oil on medium heat. Tip: To test if the oil is hot, place the tip end of the chopstick into the oil and if the oil is bubbling around it, your oil is ready

Fry each piece of breaded chicken on each side for 3 minutes or until golden brown. Do not move the piece of chicken around you to allow for an even fry.

Make this Japanese-inspired dish of crunchy chicken and a rich, warmly spiced sauce. Our ultimate version is easy to make but packs plenty of flavour

Next level chicken katsu curry

milk

plain flour

eggs

panko breadcrumbs breadcrumbs

togarashi

soy sauce

sunflower oil

butter

carrot

onion

garlic

ginger

tbsp mild curry powder

tbsp honey

ketchup

tbsp red or brown miso paste

chicken stock cube

white cabbage

Cut each chicken breast in half lengthways, creating four fillets. Put each fillet between two sheets of baking parchment and beat with a rolling pin to even out the thickness.

Pour the milk into a bowl and season with a large pinch of salt, then add the chicken fillets. Cover and leave in the fridge for at least 20 mins or for up to 24 hrs (the longer you leave the chicken in the milk, the more succulent it will be).

When you&rsquo;re ready to coat the chicken, tip the flour, eggs and breadcrumbs into three separate bowls, then season the flour with the togarashi and stir the soy sauce into the eggs. Scoop one chicken fillet out of the milk and coat in the flour mix, then dip into the egg mix and coat in the breadcrumbs. Set on a plate and repeat with the rest of the chicken fillets. Can be prepared up to a day ahead and frozen for up to a month.

To make the curry sauce, heat the butter in a saucepan and sizzle the carrot&nbsp;and onion&nbsp;for 5 mins, then add the garlic and ginger and cook for a few mins more. Scatter over the curry powder and cook for 1 min, then stir in the honey, ketchup, miso paste and soy sauce to create a sticky paste. Cook for 1 min more, then pour in 700ml boiling water and crumble in the stock cube. Cover and simmer for 20 mins until the carrot&nbsp;is soft. Tip the sauce into a blender and blitz until completely smooth (alternatively, use a hand blender). Season to taste. Can be made up to three days ahead and chilled or frozen for up to three months.

To cook the katsu, heat a good layer of oil in a large frying pan, then add as many of the chicken fillets as you can fit and fry for 3-4 mins on each side until deep golden and crisp. Transfer to a tray and keep warm in a low oven while you cook the remaining fillets.

Mix the cabbage and seaweed and sprinkle over some sesame seeds, if using. Top the katsu with the curry sauce and serve with the rice and salad, if you like.

An easy and authentic recipe for Chicken Katsu Curry which you can make at home from scratch. The chicken is coated with panko breadcrumbs for extra crunch, and the curry sauce contains a secret ingredient for the best flavour.

Chicken Katsu Curry

vegetable oil

brown onion, finely diced

garlic cloves, finely chopped

sea salt

Japanese curry powder

carrots,

potatoes,

500 ml (2 cups) chicken stock

Worcestershire sauce

sugar

dessert/sweet apple

(cornstarch)

chicken breast

pepper

plain flour (all-purpose flour)

Dijon mustard

panko breadcrumbs

Jasmine rice

Sauté the onions and garlic with a sprinkle of sea salt until they have softened.

Add the curry powder and cook for 1-2 minutes.

Add the carrots and potatoes and give everything a good mix.

Add the stock, soy sauce, Worcestershire sauce and sugar.

Peel the apple and coarsely grate it into the sauce.

Simmer gently for about 30 minutes, or until the vegetables are tender.

Bring the saucepan to a rapid boil and quickly stir in some of the cornflour slurry until the curry sauce has thickened to your liking. You may not need all of it, or you may need to make more. 

For the Katsu Curry sauce

In a second bowl, whisk together the egg, mustard, salt and pepper.

In a third bowl, add the panko breadcrumbs.

To crumb the chicken, first coat the chicken in the flour, then dip it into the egg mixture, and finally cover it in the breadcrumbs. Gently pat the breadcrumbs into the chicken to ensure that it is fully coated all over.

Heat the oil in a large saucepan, enough to shallow fry the chicken (about 1cm depth of oil).

Cook the chicken in the oil until lightly golden on each side.

For the Crumbed Chicken or Chicken Schnitzel (For step-by-step photos, please see my recipe for Chicken Schnitzel)

Serve the chicken alongside some steamed Jasmine rice and spoon some Katsu Curry sauce over the rice and chicken.

To Serve

Our children love Japanese curry too! I tried this tonight and it was so delicious. I added a lot of peas and carrots to the sauce - it was perfect!

YUM YUM YUM! Looks very tasty! And I want to make these asap.

Wow, beautiful recipe! I normally use the Japanese curry stock cubes but I was curious to try making it from scratch. What a difference! It tasted light and fresh - very delicious. I really love your recipes!

Delicious! I never thought of making katsu curry from scratch before and I’m so glad I did. This tasted better than any other katsu curry I’ve tried.

Amazing recipe! Definitely takes a bit more work than the Japanese stock cubes but the taste is way better! Definitely worth it. I also recommend using S&amp;B curry powder for the most authentic flavor.

Crispy chicken katsu rice bowls served with avocado, cucumber and a delicious spicy curry mayo is a guaranteed dinner favorite.

Chicken Katsu Bowls

flour (seasoned

eggs (beaten)

panko breadcrumbs (seasoned with 1 tsp salt)

tsp salt

mayonnaise

yogurt

curry powder

tsp honey

tsp rice vinegar

sriracha

rice

avocado (sliced)

cucumber

green onion/spring onion

sesame seeds

Slice the chicken breasts in half, creating two thin cutlets.

Season the flour with salt and pepper and do the same with the breadcrumbs.

Coat the chicken first in the seasoned flour, then beaten egg and finally in the panko breadcrumbs.

Heat enough oil to deep fry the chicken in a pot or deep skillet.

Fry the chicken in hot oil until crisp, golden brown and cooked through.

Combine all the sauce ingredients in a small bowl and mix well. Taste and adjust seasoning if necessary.

Slice the chicken then serve over the cooked rice with cucumber and avo.

Drizzle over the sauce and garnish with spring onion/green onion and sesame seeds. 

These Chicken Katsu Sandwiches are ultra crispy and super delicious. Better still, they couldn&#039;t be easier to make!

Chicken Katsu Sandwich (Katsu Sando)

/ 240 milliliters Vegetable Oil,

Panko Breadcrumbs ((see notes))

Plain Flour

Eggs, (beaten)

White Cabbage, (finely shredded (see notes))

Tonkatsu Sauce, (to serve (see notes))

Kewpie Mayo, (to serve (see notes))

Salt & Black Pepper, (as needed)

Pound Chicken

Pound Chicken: Place chicken on a chopping board and lay over cling film (press down around edges of chicken to prevent moisture escaping). Pound with a rolling pin/mallet until the breast is even thickness. You want it fairly thin, but not so much it begins to break apart. Around 1/2&quot; is fine.

Dredge Chicken

Dredge Chicken: Set up 3 bowls: 1st is flour with a hefty pinch of salt and pepper, 2nd is beaten egg and 3rd with Panko and a hefty pinch of salt and pepper. Dredge chicken in flour, then egg, then finish in Panko. Ensure the chicken is thoroughly coated, especially in the Panko.

Fry Chicken

Fry Chicken: Heat up 1 cup oil over medium heat in a large skillet, or enough to cover just over half the chicken. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly bubble). Carefully place chicken in 2 breasts at a time and fry for 4-5mins on each side, or until golden on the outside and white through the centre. Place chicken on wire rack with paper towels underneath.

Sandwich

Sandwich: Spread one side of all your slices of bread with mayonnaise. Top 4 of those slices with a handful of shredded cabbage, then drizzle with Tonkatsu sauce. Top with chicken, followed by another drizzle of Tonkatsu sauce and finish with another slice of bread (mayo side down).

Serve

Serve: Slice off the crusts to create a neat square, then slice into thirds. Serve up and enjoy!

Yum! This reminds me of Popeyes crispy chicken sandwich that has been  a rave with the kids in the recent past. (Without the sauce)  I am happy I can make this for them now. I will have to find the sauce Thank you.

This was everything a gourmet sandwich should be, and then some! So easy and flavorful, easily my new favorite sandwich!

What an appetizing and intriguing sandwich it is! My son is going to love it. Thanks for sharing.

https://www.youtube.com/watch?v=MyVQ_lmvLLc

These Chicken Katsu Sandwiches are ultra crispy and super delicious. Better still, they couldn't be easier to make! Chris x

FULL WRITTEN RECIPE HERE:  https://somethingaboutsandwiches.com/chicken-katsu-sandwich/

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Chicken Katsu Sandwiches

This ultra-crispy chicken katsu is quick to make yet so delightfully tender on the inside, it will soon become your weeknight favorite. Served over white rice and topped with a sweet and savory tonkatsu sauce, this Japanese chicken cutlet makes for the ultimate comfort meal for any occasion.

Easy Chicken Katsu (Japanese Chicken Cutlet)

boneless skinless chicken breast

garlic powder (to season the chicken)

all-purpose flour

tonkatsu sauce (to serve)

Butterfly your chicken by slicing the meat horizontally from one side, leaving the other end intact.

Open the chicken and cover with plastic wrap, and use the back of your knife or a meat tenderizer to pound the chicken until it is about 1/2&quot; in thickness.

Season both sides of the chicken with salt, pepper, and garlic powder. Prepare flour, egg, and panko breadcrumbs in 3 separate shallow bowls.

Coat each piece of chicken with flour, egg, and bread crumbs in order, ensuring each side is evenly coated while shaking off any excess. Set aside.

Prepare at least 1 1/2&quot; of oil in a large skillet over medium heat. Once the oil reaches 340°F (or 170°C), cook 3 or 4 minutes per side, or until golden brown. Serve with tonkatsu sauce and enjoy!

Simple and delicious recipe, thank you! Wish I could post a photo.

Made this for dinner tonight and it was delicious! Thank you for sharing your recipe and providing the video.  Video and article were easy to follow and nicely done!

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Top 6 chicken katsu recipe recipes from across the web

The most viewed chicken katsu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Japanese Chicken Katsu (30-min...

Next level chicken katsu curry

Chicken Katsu Curry

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Chicken Katsu Sandwich (Katsu Sando...

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The most viewed chicken katsu recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine