Easy Chicken Katsu Recipe
Get ready for some real talk about the easiest, most addictive Easy Chicken Katsu Recipe EVER. I swear, even my picky-eater nephew begs for this stuff. It’s crispy, it’s juicy, and that sauce? Forget about it. It’s the kind of dish that makes you feel like you ordered takeout, but it’s secretly way healthier (and cheaper!). Trust me, you NEED this in your life.
My husband, bless his heart, isn’t the biggest foodie. But this? This is his jam. Seriously, the first time I made it, he ate three helpings! Now, it’s become a weekly thing. I even sneak veggies into the sauce sometimes and he doesn’t even notice which is a HUGE win for me. Plus, the kids love smashing the chicken with the rolling pin to flatten it out! It’s like dinner and therapy.
Easy Chicken Katsu Recipe
Why You’ll Love This Easy Chicken Katsu Recipe
- It’s stupid easy, like, even I can’t mess it up easy.
- The sauce. Oh god, the SAUCE. Sweet, tangy, umami explosion in your mouth.
- CRISPY CHICKEN. Need I say more?
- It’s a guaranteed family pleaser. Even the weird cousin who only eats plain pasta will probably sneak a bite.
- Leftovers (if there are any) are amazing cold. I’m not even kidding. Breakfast katsu, anyone?
How to Make It
Alright, so here’s the deal. First, you gotta get your chicken ready. Butterfly those breasts – or, if you’re lazy like me, just buy the thin-cut ones. No judgment here! Then, dunk ’em in flour, egg, and Panko breadcrumbs. Make sure they’re REALLY coated, ’cause that’s where the crispy magic happens.
While you’re doing that, get your oil heating up in a pan. Not too hot, or you’ll burn the outside and the inside will still be raw. Medium heat is your friend here.
Fry the chicken for a few minutes on each side, until it’s golden brown and cooked through. Don’t overcrowd the pan, or the temperature will drop and you’ll end up with soggy katsu. Yuck.
Now, for the SAUCE! This is the best part. Whisk together all that yummy stuff – soy sauce, pineapple juice (from the can!), brown sugar, ketchup, and a few other things. Simmer it in a pan until it thickens up a bit. If it’s too thick, add a splash of water. If it’s too thin, simmer it longer. You get the idea.
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Serve the katsu with rice and that amazing sauce. And maybe a side of broccoli to make you feel like you’re being healthy. Enjoy!
Ingredient Notes
- Chicken Breasts: Listen, you CAN use the thick ones, but please, for the love of all that is holy, butterfly them. Otherwise, you’ll be chewing forever.
- Panko Breadcrumbs: These are key, people! Regular breadcrumbs just don’t give you that satisfying crunch. Trust me, I’ve tried.
- Soy Sauce: I usually just grab whatever’s in the fridge. Low sodium? Regular? It all works. Don’t stress.
- Pineapple Juice: Save that juice when you open a can of pineapple! I’ve used fresh, but honestly, canned is just easier. Don’t @ me.
- Brown Sugar: Gives it that caramel-y sweetness. If you only have white sugar, eh, it’ll do in a pinch. Just don’t tell anyone I said that.
- Ketchup: Don’t even THINK about skipping this. It adds the perfect tang. And I’m pretty sure it’s a vegetable, right?
- Sesame Oil: This stuff is POTENT. A little goes a long way. Adds a nutty flavor. One time I added too much and it tasted…off. Learn from my mistake.
Recipe Steps:
- Prepare chicken: Butterfly or use thin-cut chicken breasts.
- Coat chicken: Dip in flour, egg, and Panko breadcrumbs.
- Heat oil: In a pan over medium heat.
- Fry chicken: Cook each side until golden brown and cooked through.
- Make sauce: Whisk sauce ingredients in a pan and simmer until thickened.
- Serve: Plate katsu with rice and sauce.
What to Serve It With
Rice, obviously! White rice, brown rice, even that fancy coconut rice if you’re feeling ambitious. A simple salad is also great to cut through the richness. Or, you know, just eat it straight out of the pan. No judgement here.
Tips & Mistakes
- Don’t overcook the chicken! Dry katsu is sad katsu.
- Make sure the oil is hot enough before you start frying. Otherwise, the breadcrumbs won’t get crispy.
- Don’t be afraid to experiment with the sauce! Add a little chili garlic sauce for some heat, or a squeeze of lime juice for some zing.
- If you burn the breadcrumbs (it happens!), just scrape them off before serving. No one will know.
Storage Tips
Okay, so if you have leftovers (which is a BIG “if” in my house), store them in an airtight container in the fridge. They’ll be good for a couple of days. Reheat them in the oven or microwave, but be warned: they won’t be quite as crispy. BUT, cold katsu is surprisingly delicious. I’ve been known to sneak a piece straight from the fridge for breakfast. Don’t judge me.
Variations and Substitutions
- Gluten-free: Use gluten-free flour and Panko breadcrumbs, and tamari instead of soy sauce. Boom!
- No pineapple juice: Apple juice works in a pinch. It won’t be quite the same, but it’ll do. I’ve also used orange juice when I was desperate.
- Out of brown sugar: Honey or maple syrup are great substitutes.
- Vegetarian: Try this with tofu or eggplant! Just make sure to press the tofu to get rid of excess water. I once tried it with zucchini and it was a soggy disaster. Don’t do that.
Frequently Asked Questions
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Easy Chicken Katsu Recipe
Ingredients
Main Ingredients
- 4 pieces chicken breast boneless, skinless
- 1 cup all-purpose flour for dredging
- 2 cups panko breadcrumbs
- 2 large eggs beaten
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper freshly ground
- 0.5 cup vegetable oil for frying
- 0.5 cup Katsu sauce for serving
Instructions
Preparation Steps
- Pound chicken breasts to even thickness for uniform cooking.
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, shaking off excess.
- Dip floured chicken into beaten eggs, allowing excess to drip off.
- Coat the chicken in panko breadcrumbs, pressing firmly.
- Heat oil in a skillet over medium heat. Fry chicken until golden brown and cooked through, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve with Katsu sauce and enjoy.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
