America's Test Kitchen Late Night Japanese Suppers Crispy Pan-fried Chicken Cutlets

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Chicken Katsu is a classic Japanese home-cooked meal served with tonkatsu sauce and a side of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly easy to make, even on a busy weeknight! They also freeze well and make for a delicious meal prep menu.

Who can resist the great pleasure of eating crispy, juicy, fried chicken? Not me! Not when I can easily fry them up at home in just about 30 minutes. I'm talking about Chicken Katsu (チキンカツ), a Japanese version of chicken schnitzel or chicken tenders.

The crispy crust and the flavorful juicy meat bring great satisfaction to every bite. Today I'll like to show you how to make this beloved Japanese chicken cutlet right in your kitchen!

What is Chicken Katsu?

Chicken Katsu (チキンカツ) is chicken fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown. It's the chicken counterpart of Tonkatsu or pork cutlet.

With just a few simple ingredients from your pantry, chicken katsu is something you can accomplish even for a weeknight meal!

How to Make Chicken Katsu

Ingredients You'll Need

• Chicken breast – You can also use chicken thighs or tenders, but the popular choice is boneless skinless chicken breast. My mom often made it with chicken tender when I was small and I did the same when my kids were younger.
• Salt and pepper
• Flour
• Eggs
• Panko (Japanese breadcrumbs)
• Oil for deep frying
• Tonkatsu sauce (homemade or store-bought)

As you can see, most of the ingredients for chicken katsu are common ingredients and you can access them fairly easily wherever you are.

Overview: Cooking Steps

1. Butterfly chicken and season with salt and pepper.
2. Coat the chicken with flour, egg, and panko.
3. Deep fry until golden brown and serve with tonkatsu sauce.

Even with deep frying, it's really an easy 3-step process!

6 Important Tips for Making Chicken Katsu

Tip #1: Butterfly the chicken

The thickest part of a chicken breast can be close to 1 inch (2.5 cm) thick and it is very hard to cook through.

Therefore, we butterfly the chicken breast by splitting it horizontally, stopping before you cut all the way through it, and opening it like a book. When you open the breast, it has two matching sides, resembling a butterfly.

For Japanese cooking, we butterfly it to the left and right sides to make it even, similar to a French door. We call this cutting technique Kannon Biraki (観音開き).

If you have younger children, you can also cut the chicken into bite-size pieces. Interestingly, we do not cut the pork into small pieces, but many Japanese home cooks cut the chicken into bite-size pieces.

To cut into smaller pieces, we use another cutting technique called Sogigiri (そぎ切り) instead of butterflying. You would hold the knife in an angle, nearly parallel to the cutting board, and then slice the chicken. This method will flatten the piece and give the chicken more surface area so that it cooks faster and evenly.

Lastly, remember that we eat chicken katsu with chopsticks. Make sure you cut into smaller pieces either before or after frying so you don't have to cut at the table.

Tip #2: Add oil to the egg

Adding a small amount of oil to the egg mixture helps adhere the meat to both flour and panko. Some people add water or milk to loosen the thick egg mixture, but a bit of oil also loosens the egg mixture while doing the trick.

Tip #3: Get Japanese panko breadcrumbs

Regular breadcrumbs are VERY different from panko, so I won't recommend it.

Panko (パン粉) is Japanese breadcrumbs that are lighter and crispier. It is the secret to ultra-crunchy katsu and yields the kind of crust that you can actually hear when you take a bite into it. No regular breadcrumbs can beat that!

Tip #4: Remove excess flour and panko

Dust off excess flour when you coat the chicken breast with flour. The excess flour can be the reason why breading comes off easily from your meat.

You may like the panko texture and want to put more onto chicken katsu. I used to think that too when I was 10 years old while helping my mom. She told me all the excess panko would end up just falling off into the oil, and I didn't believe it (as I wasn't the one who did the deep-frying). But, cooking is science—more doesn't necessary work. You would end up scooping up all those additional panko crumbs from the hot oil. It's not worth it. Gently press the panko down with your hand, and if some panko falls off, let them go.

We'll focus on deep frying tips later.

Tip #5: Use Tonkatsu sauce for Japanese katsu

The sauce that comes with Chicken Katsu and Tonkatsu is called So-su (ソース; "Sauce"). When we say So-su or "sauce" in Japan, it refers to Tonkatsu Sauce (とんかつソース), which is a thicker and sweeter version of Worcestershire sauce.

With a tangy and complex taste from the vegetables and fruits, Tonkatsu sauce makes it the best condiment to enjoy with Japanese deep-fried dishes. You'll also find tonkatsu sauce being served with Korokke.

It's not common to make this sauce from scratch at home since it requires many hours of cooking fruits and vegetables. We usually buy Tonkatsu sauce from the store, and the most popular brand is Bulldog brand Tonkatsu sauce.

For those of you who have no access to Tonkatsu Sauce, I tried my best to make Homemade Tonkatsu Sauce using available common condiments.

Tip #6: Prepare shredded cabbage salad

The majority of panko-breaded fried foods (Tonkatsu, Ebi Fry, Korokke, etc) in Japan are served with a side of thinly shredded cabbage. You can use a sharp knife to cut into thin slices, but my mom introduced me to this awesome cabbage slicer and it's amazing how this mandolin slicer can create such a fluffy shredded cabbage!

You can drizzle tonkatsu sauce over the cabbage or use your favorite salad dressing. I almost always use Japanese sesame dressing as it's mild and creamy, which counterbalances the tonkatsu sauce.

3 Tips for Deep Frying

First, let me say that deep-frying is not as intimidating as it seems. Once you get the technique down, you'd be frying up more delicious katsu meals that win the hearts of every picky eater. That's why every Japanese home cook embraces deep-frying!

Here are the 3 tips you need to know about frying these crisp, juicy chicken cutlets at home.

1. Use a medium size pot (that fits the chicken) instead of a large pot or pan. The key is to have at least 1.5 inches (3.8 cm) of oil for frying. If you use a large pot/pan, you will need more oil to achieve 1 inch in depth. I use a 2.75-QT STAUB Cast Iron Round Cocotte (8 inches or 20 cm in dieameter).
2. Use a kitchen thermometer to check the oil temperature. I always recommend this instant-read thermometer. If you are new to deep-frying, it's best to use a kitchen thermometer than doing the guesswork yourself which may not get the accurate result. The optimal oil temperature for chicken katsu is 340 ºF (170 ºC).
3. Pick up crumbs frequently and I can't stress enough how important this is. Fallen breadcrumbs in the oil will keep getting burned and turn your oil dark and dirty if you don't pick them up.

If you want to learn more about deep-frying, such as how to throw away oil or what kind of tool is helpful, please read the How to Deep-Fry page where I explain in detail.

Deep-fried food can be tricky, but if you do it right the food actually tastes light and not greasy at all. It takes practice to become comfortable with deep frying, but it's a good skill to have for broadening your cooking options.

You may not know this, but chicken katsu is perfect for making ahead and freezing if you like to meal prep. You can enjoy the cutlet as it is, but it is also a versatile dish that you can transfer into:

• Katsu Curry
• Katsudon
• Chicken Katsu Sandwich
• Chicken Katsu Onigirazu
• Make fried rice with a few leftover pieces (my childhood favorite!)
• Put in bento box

How long does chicken katsu keep?

Chicken katsu will keep in an airtight container in the refrigerator for 2-3 days. The only way to make the breaded chicken crispy again is to put it in the oven or toaster oven to reheat. Do not use the microwave to reheat.

Can you freeze chicken katsu?

I always double the recipe and freeze the extra for kids' lunch or another meal. After deep-frying the chicken, let cool completely before storing it in the airtight container to freeze.

When you are ready to serve, reheat the frozen chicken katsu on a baking sheet at preheated 350 ºF (176 ºC) for 15-20 minutes, then serve with Tonkatsu sauce.

Can I Bake Chicken Katsu?

Yes! For those of you who still prefer to keep your kitchen oil-free, you can bake your chicken katsu in the oven.

My method for Baked Chicken Katsu is to pre-toast the panko ahead of time. This way, the panko is nicely brown and crispy to start. Your baked chicken katsu will look like a deep-fried version, and the outer layer is light and crispy.

Many JOC readers have tried my Baked Tonkatsu, Baked Chicken Katsu, and Baked Croquette recipes, so do check them out if you prefer baking, instead of deep-frying.

Both deep-fried and baked versions are equally delicious, and I use both methods often.

Tableware from Musubi Kiln

I've partnered with a great ceramic online shop from Japan calledMusubi Kiln. You will get10% off with a coupon codeJUSTONECOOKBOOK for your purchase. In this post, I've used:

• White Chrysanthemum Hasami Plate 8.5in

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Chicken Katsu

Chicken Katsu is a classic Japanese home-cooked meal served with tonkatsu sauce and a side of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly easy to make, even on a busy weeknight! They also freeze well and make for a delicious meal prep menu.

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Servings: 2

Cook Mode Prevent your screen from going dark

• ▢ 1 piece boneless, skinless chicken breast (9.5 oz or 270 g; you can also use the same weight of chicken thighs or tenders)
• ▢ ½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
• ▢ ⅛ tsp freshly ground black pepper
• ▢ 1 large egg (50 g each w/o shell)
• ▢ ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for the egg)
• ▢ 3 Tbsp all-purpose flour (plain flour)
• ▢ 1 cup panko (Japanese breadcrumbs)
• ▢ 3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) (for deep frying; you should have 1.5 inches (3.8 cm) of oil in the pot)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

• Gather all the ingredients.

  

To Butterfly the Chicken

• It's important to butterfly the chicken breast so the meat will be thinner and cooks faster (more about it on the blog). Butterfly the chicken breast by splitting it horizontally, stopping before you cut all the way through it, and opening it like a book. When you open the breast, it has two matching sides, resembling a butterfly (see how I do it in my video). Here, I'd like to show you how to butterfly the chicken using the Japanese cutting technique called Kannon Biraki (観音開き). With a sharp knife, score in the middle of the chicken breast without cutting through, about halfway in depth.

  

• With the knife parallel to the cutting board, butterfly the chicken to the left side (or the right side, if you're left-handed) from the center to make it evenly thin. Imagine we're creating a French door here.

  

• Turn the chicken 180° degrees and butterfly it to the right side from the center, creating another "door".

  

• Cut the chicken in half at the center. Now you have two pieces.

  

• With a meat mallet or the back of the knife, pound the chicken to even thickness, about ¼ – ½ inch (6 mm – 1.3 cm).

  

• Season both sides of the chicken with salt and pepper.

  

To Bread the Chicken

• Add oil in a medium-size, heavy-bottomed pot (I use a 2.75 QT Staub, 11-inch in diameter). The oil should be 1.5 inches (3.8 cm) deep (you can dip a chopstick in the oil to measure). If you use a large pot, you may need to add more oil to get 1.5 inches deep. Start heating to 340 ºF (170 ºC) over medium-low heat (or low heat, if you take time to coat the chicken with breading). Prepare 3 bowls/trays: one with flour, one with panko, and one with an egg.

  

• Add the oil to the egg and whisk it all together.

  

• Coat the chicken with flour and shake off any excess. Then coat it with the beaten egg.

  

• Finally, coat the chicken with panko and remove any excess.

  

To Deep Fry

• If you are new to deep-frying, read my How To Deep Fry Food page and get an instant-read thermometer to check the temperature of the oil. It should be 340 ºF (170 ºC). I use medium heat throughout deep-frying, but you may need to increase/decrease the heat based on your oil temperature.

  

• Fry one piece at a time. The oil surface should not be covered by the food. If you put too much food, the temperature of the oil will drop too quickly and the chicken will end up absorbing too much oil. For chicken katsu, you will deep fry for a total of 3 minutes, turning the chicken once halfway.

  

• Deep fry until both sides are golden brown, then transfer to a wire rack or paper towel-lined tray and keep it vertical to drain excess oil.

  

• Pick up all the crumbs before you add the next piece of chicken. If you don't pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.

  

To Serve

• Cut the chicken into 1 inch (2.5 cm) pieces and serve it with tonkatsu sauce. Typically chicken katsu is served with a side of a shredded cabbage salad. I also add a few wedges of tomato for color.

  

To Store

• You can store the leftovers in an airtight container and store them in the refrigerator for up to 2 days and in the freezer for up to a month. To reheat, bake at 350 ºF (180 ºC) for 15-20 minutes for the chicken katsu that was thaw overnight, or 30 minutes for the frozen ones. Check to see if the inside is warm before serving.

Calories: 705 kcal · Carbohydrates: 15 g · Protein: 54 g · Fat: 46 g · Saturated Fat: 32 g · Trans Fat: 1 g · Cholesterol: 257 mg · Sodium: 602 mg · Potassium: 918 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 230 IU · Vitamin C: 3 mg · Calcium: 57 mg · Iron: 2 mg

Course: Main Course

Cuisine: Japanese

Keyword: chicken, panko

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Editor's Note: The post was originally published on November 6, 2012. The post has been updated with new images, a new video, and a revised recipe in November 2021.

America's Test Kitchen Late Night Japanese Suppers Crispy Pan-fried Chicken Cutlets

Source: https://www.justonecookbook.com/chicken-katsu/