Chicken Katsu

Chicken Katsu is a beloved Japanese dish known for its crispy exterior and tender, juicy interior. This dish, which consists of breaded and fried chicken cutlets, has become a popular comfort food around the world. Whether you’re new to Japanese cuisine or a seasoned home cook, this comprehensive guide will walk you through everything you need to know to create the perfect Chicken Katsu.

What is Chicken Katsu?

Chicken Katsu, also known as Tori Katsu in Japan, is a type of katsu or breaded and fried cutlet. The dish is often made using chicken breast or thigh, which is pounded thin, breaded with panko (Japanese breadcrumbs), and fried until golden brown. It’s typically served with a side of rice, shredded cabbage, and a savory-sweet tonkatsu sauce. In Hawaii, it’s commonly found as part of a plate lunch alongside mac salad and steamed rice.

Ingredients You’ll Need

To prepare Chicken Katsu, you’ll need the following ingredients:

Chicken Breasts or Thighs: Boneless and skinless, pounded to an even thickness.
All-Purpose Flour: For the initial dredging, which helps the egg stick to the chicken.
Eggs: Whisked, providing a sticky base for the breadcrumbs.
Panko Breadcrumbs: Essential for that characteristic light and crispy coating.
Seasonings: Salt, pepper, garlic powder, and optional spices like paprika or furikake for added flavor.
Oil: For frying, typically a neutral oil like canola or vegetable oil.
Tonkatsu Sauce: A sweet and tangy sauce that pairs perfectly with the fried chicken. You can make it from scratch or use store-bought.

Step-by-Step Instructions

1. Prepare the Chicken

Start by prepping your chicken. Cut the chicken breasts horizontally into thin cutlets, or if using thighs, simply pound them flat. This ensures even cooking and a tender bite. Season both sides of the chicken with salt, pepper, and garlic powder.

2. Set Up the Dredging Station

Create a dredging station with three shallow bowls. In the first bowl, mix the flour with a pinch of salt and pepper. In the second, beat the eggs until smooth. The third bowl should contain panko breadcrumbs, which you can mix with furikake or other seasonings for a twist.

3. Dredge the Chicken

Start by coating the chicken in the flour mixture, shaking off any excess. Next, dip the chicken into the egg mixture, ensuring it’s fully coated. Finally, press the chicken into the panko, ensuring an even and thorough coating on all sides.

4. Fry the Chicken

Heat about half an inch of oil in a large skillet over medium-high heat. The oil should reach around 350°F for optimal frying. Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature. Cook each piece for about 3-4 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F.

5. Drain and Serve

Once the chicken is done, transfer it to a plate lined with paper towels or a wire rack to drain excess oil. Let the chicken rest for a few minutes before slicing it into strips. Serve the Chicken Katsu over a bed of steamed rice with a side of shredded cabbage and a generous drizzle of tonkatsu sauce.

Tips for the Best Chicken Katsu

Pound the Chicken Evenly: Ensuring the chicken is an even thickness helps it cook uniformly and prevents it from drying out.
Use Panko Breadcrumbs: Japanese panko gives Chicken Katsu its signature crispy texture. Regular breadcrumbs can be used, but the result won’t be as light and airy.
Monitor Oil Temperature: Use a thermometer to keep the oil at the right temperature. Too hot, and the breadcrumbs will burn before the chicken cooks through; too cool, and the chicken will absorb too much oil and become greasy.
Two-Hand Dredging Technique: Use one hand for the dry ingredients (flour and breadcrumbs) and the other for the wet ingredients (egg) to keep your hands cleaner and prevent the ingredients from clumping.

Variations on Chicken Katsu

Hawaiian-Style Chicken Katsu: Add furikake to the panko for an extra burst of flavor, and serve it with rice and mac salad for a Hawaiian twist.
Katsudon: This is a popular Japanese dish where Chicken Katsu is simmered in a savory sauce with onions and eggs, then served over rice. It’s a fantastic way to use leftover katsu.
Chicken Katsu Curry: Another popular variation where the Chicken Katsu is served with a rich Japanese curry sauce over rice.

Serving Suggestions

Chicken Katsu is versatile and can be served in various ways:

Traditional: With steamed white rice, shredded cabbage, and tonkatsu sauce.
As a Sandwich: Chicken Katsu sandwiches are a popular lunch option. Simply place the katsu in a soft roll with some cabbage and tonkatsu sauce.
With Curry: Serve the katsu alongside a hearty Japanese curry for a comforting meal.
In a Bento Box: Chicken Katsu is a staple in Japanese bento boxes, paired with rice, pickles, and other small side dishes.

Storing and Reheating Chicken Katsu

Leftover Chicken Katsu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is using an oven or an air fryer to maintain its crispy texture. Simply place the katsu in a preheated oven at 350°F for about 10-15 minutes or in an air fryer at 350°F for 8-10 minutes.

If you want to freeze the katsu, allow it to cool completely after frying, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat directly from frozen in the oven.

Conclusion

Chicken Katsu is a dish that brings together the best of Japanese cooking: simplicity, flavor, and comfort. Whether you’re enjoying it as part of a traditional meal or experimenting with different variations, this dish is sure to become a favorite in your home. With the tips and techniques outlined above, you’ll be able to make Chicken Katsu that’s just as delicious as what you’d find in a Japanese restaurant.

Happy cooking!