How to Make Chicken Katsu
About this recipe
Chicken Katsu is a beloved Japanese comfort food featuring crispy, breaded cutlets, typically served with a side of shredded cabbage and rice. This recipe from J. Kenji López-Alt captures the essence of katsu, ensuring juicy chicken enveloped in a perfectly crunchy coating.
The secret to achieving that golden-brown crust lies in using panko breadcrumbs, which provide extra texture and crunch. Plus, the technique of salting and resting the chicken helps retain moisture, resulting in a tender and flavorful dish.
Ingredient notes
- 450 g boneless skinless chicken breast halves (about 8 ounces each); or 4 boneless skinless chicken thighs (4 to 5 ounces each); or 4 boneless pork sirloin cutlets.
Tips from J. Kenji López-Alt's video
- Pound the chicken cutlets to 1/4 inch thick for even cooking.
- Salting and resting the chicken for at least 4 hours improves moisture retention during cooking.
- Use a dry hand for flour and a wet hand for egg to keep your fingers clean while breading.
- Maintain oil temperature between 300°F to 325°F for optimal frying results.
No life story here — the video and the recipe are the whole point. All credit to J. Kenji López-Alt: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut each chicken breast half into two cutlets, place them in a heavy-duty zipper-lock bag, and pound gently to 1/4 inch using a meat pounder or the bottom of a heavy skillet. Season generously with salt and pepper. For best results, let them rest in the refrigerator for at least 4 hours and up to overnight after salting.
- 2
Set up a dredging station with three shallow plates: add flour to the first, beaten eggs to the second, and panko to the third. Working with one cutlet at a time, dredge it in flour with your first hand, shaking off excess. Transfer to the egg dish, then turn to coat both sides. Lift and allow excess egg to drain off, then transfer to the breadcrumb mixture. Scoop breadcrumbs on top of the cutlet, gently press, and turn to ensure a good layer of crumbs on both sides. Transfer to a clean plate and repeat with remaining cutlets.
- 3
Fill a large cast iron or stainless steel skillet with 1/3 inch of oil and heat over high heat until shimmering and just shy of smoking, about 350°F (175°C).
- 4
Gently lower cutlets into the hot oil, laying them down away from you to prevent splashing. Fry, gently swirling the pan and rotating cutlets for even browning, adjusting heat as necessary for a steady bubble (around 300 to 325°F; 150 to 160°C) until the bottom side is set, about 1 1/2 minutes. Flip cutlets and fry until the other side is set, about 1 1/2 minutes longer. Continue cooking, swirling frequently and flipping occasionally until well-browned on both sides, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets.
- 5
Slice katsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice, Japanese pickles, and tonkatsu sauce.
Heads up — we had to guess a little:
- The quantity of chicken was inferred based on the description of the recipe, as it mentions options for chicken breasts, thighs, or pork cutlets.
Credit where it's due: this recipe was transcribed from J. Kenji López-Alt's original video on YouTube. Follow them there — it's their dish.
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