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To make the best crispy chicken katsu, you need some simple ingredients. Here is what you will need: - 2 chicken breasts, boneless and skinless - 1 cup all-purpose flour - 2 large eggs, beaten - 1 ½ cups panko breadcrumbs - Vegetable oil, for frying These main ingredients create a crunchy and flavorful chicken dish that is hard to resist. Adding spices can take your chicken katsu to the next level. Here are the spices you will want to include: - ½ teaspoon salt - ½ teaspoon black pepper - ½ teaspoon garlic powder - ½ teaspoon onion powder - 1 teaspoon sesame oil These spices enhance the flavor while keeping it simple. The sesame oil also adds a lovely nutty taste. You will need some essential tools to make this dish. Here’s what I suggest: - Meat mallet or rolling pin for pounding the chicken - Three shallow dishes for breading - Large skillet for frying - Tongs or a slotted spoon for flipping the chicken Having the right tools will make your cooking experience smooth and enjoyable. Follow the Full Recipe for a step-by-step guide to making this delightful dish! Start with two chicken breasts. Place each breast between plastic wrap. Use a meat mallet to pound the chicken. Aim for a thickness of about ½ inch. This helps the chicken cook evenly and makes it tender. Now, set up three shallow dishes. In the first dish, mix one cup of flour, ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. In the second dish, beat two large eggs. The third dish holds 1 ½ cups of panko breadcrumbs mixed with 1 teaspoon of sesame oil for added flavor. Coat each chicken breast in the flour mixture first. Make sure it is fully covered. Next, dip it into the beaten eggs, letting extra egg drip off. Finally, press the chicken into the panko breadcrumbs. Ensure even coating on both sides for maximum crunch. Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. To check if the oil is hot enough, drop in a few breadcrumbs. If they sizzle and bubble, the oil is ready. Carefully place the breaded chicken breasts into the hot oil. Do this in batches to avoid crowding the pan. Fry each side for about 4-5 minutes. Look for a golden brown color and a crispy texture. Once done, transfer the chicken to a plate lined with paper towels. This helps drain excess oil. Let the chicken rest for a minute before slicing. Serve your crispy chicken katsu sliced into strips. Drizzle with tonkatsu sauce or serve it on the side for dipping. Enjoy the crunch and flavor of your homemade dish! For a complete guide, check out the Full Recipe. To get that perfect crunch, use panko breadcrumbs. They make your chicken light and crispy. When you coat the chicken, make sure to press the breadcrumbs in well. This helps them stick during frying. Heat your oil to the right temperature. If it’s too cool, the chicken will soak up oil and become greasy. If it’s too hot, the outside will burn before the inside cooks. A good test is to drop a small piece of bread in. If it bubbles, you’re ready to fry. One common mistake is not pounding the chicken evenly. If it’s thick in some spots, it won’t cook right. Another mistake is overcrowding the pan. Fry in batches to keep the oil hot. Also, don’t skip letting the chicken rest after frying. This lets the juices settle, keeping it moist. Lastly, don't forget to drain the chicken on paper towels. This step removes excess oil and helps maintain crispiness. I love serving chicken katsu on a bed of shredded cabbage. The crunch of the cabbage pairs well with the crispy chicken. You can also sprinkle sesame seeds on top for extra texture. A wedge of lemon adds a zesty touch. For sauce, tonkatsu is classic, but you can try a spicy mayo or even sweet chili sauce. For a complete meal, serve with rice or a simple salad. Enjoy your katsu fresh for the best taste! For the full recipe, check out the detailed instructions above. {{image_2}} You can switch up the protein in chicken katsu. Try pork or even tofu. For pork, use thin pork chops. For tofu, press and slice firm tofu into thick slabs. Bread them the same way as chicken. Each option brings a unique taste and texture. Explore different breading options to give your katsu a twist. Instead of panko, use crushed cornflakes or even crushed tortilla chips for a crunchy finish. Add spices like paprika or cayenne pepper to the flour for a kick. For a sweet touch, mix in coconut flakes with the breadcrumbs. Tonkatsu sauce is a classic but not the only choice. Try a spicy mayo made with sriracha and mayonnaise for a creamy heat. A simple soy sauce with a splash of lime juice makes a fresh dip. You can also serve katsu with a sweet chili sauce for a fun twist. For a lighter touch, a yogurt dip with herbs can complement the crispy chicken nicely. For the full recipe, check out the Crispy Chicken Katsu section above. To store leftover chicken katsu, let it cool first. Place the chicken in a shallow container. Cover it tightly with a lid or plastic wrap. Store it in the fridge for up to three days. Keeping it in an airtight container helps keep it fresh. If you want to eat it later, freezing is a great option. Reheating chicken katsu can be tricky. To keep it crispy, use an oven. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 10-15 minutes. This method warms the chicken without making it soggy. You can also use an air fryer. Set it to 350°F (175°C) and cook for about 5-7 minutes. Freezing chicken katsu is easy. Wrap each piece in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can to prevent freezer burn. Chicken katsu can stay frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. For a quick meal, check out the Full Recipe for detailed steps. The best chicken for Katsu is boneless, skinless chicken breasts. They cook evenly and stay juicy. You can also use chicken thighs if you prefer darker meat. Thighs add more flavor, but breasts are classic. Yes, you can make Crispy Chicken Katsu in an air fryer. To do this, preheat your air fryer to 400°F. After breading the chicken, place it in a single layer in the basket. Spray lightly with cooking oil. Cook for about 10-12 minutes, flipping halfway. This method gives you a crispy texture with less oil. Chicken Katsu pairs well with many sides. Here are some great options: - Steamed rice: A simple base to soak up flavors. - Shredded cabbage: Adds crunch and freshness. - Miso soup: A warm, comforting choice. - Pickled vegetables: They add tang and balance. - Edamame: A healthy, protein-rich snack. You can check out the Full Recipe for more details on how to prepare this dish! In this article, we covered how to make crispy Chicken Katsu. We explored main ingredients and spices to use. I shared step-by-step instructions, from prepping the chicken to frying it perfectly. You learned tips to avoid common mistakes and variations for different tastes. We also discussed storage and reheating methods to enjoy later. Now, it's time for you to create your own delicious Chicken Katsu. Enjoy every crispy bite!

Crispy Chicken Katsu

Discover the secret to making the ultimate crispy chicken katsu at home! This delicious recipe features tender chicken breasts perfectly breaded and fried to golden perfection. With simple ingredients like panko breadcrumbs and sesame oil, you can enjoy this Japanese favorite in just 30 minutes. Ready to impress your family? Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

2 chicken breasts, boneless and skinless

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups panko breadcrumbs

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon sesame oil

Vegetable oil, for frying

Tonkatsu sauce, for serving (store-bought or homemade)

Instructions
 

Begin by preparing the chicken breasts. Place each breast between two sheets of plastic wrap and pound them to an even thickness of about ½ inch using a meat mallet or rolling pin. This will ensure even cooking.

    In one shallow dish, mix the flour, salt, black pepper, garlic powder, and onion powder. In a second dish, place the beaten eggs, and in a third dish, add the panko breadcrumbs mixed with sesame oil for extra flavor.

      Dredge each chicken breast first in the flour mixture, coating it completely, then dip it in the beaten eggs, allowing any excess to drip off. Finally, press the chicken into the panko breadcrumbs, making sure to coat it evenly on both sides.

        In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. To test if the oil is ready, drop a few breadcrumbs into the oil; if they sizzle and bubble, it’s ready for frying.

          Carefully place the breaded chicken breasts in the hot oil (you may need to do this in batches to avoid overcrowding). Fry for about 4-5 minutes per side until they are golden brown and crispy.

            Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Allow it to rest for a minute before slicing.

              Serve the crispy chicken katsu sliced into strips, drizzled with tonkatsu sauce on top or served on the side for dipping.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 2 servings

                  - Presentation Tips: Serve the chicken katsu on a bed of shredded cabbage for a beautiful contrast, and garnish with a sprinkle of sesame seeds and a wedge of lemon for added freshness.