Mom’s 25-Minute Crispy Chicken Katsu Recipe
Mom’s 25-Minute Crispy Chicken Katsu is a quick and delicious Japanese fried chicken cutlet recipe featuring tender chicken breasts or thighs coated in a crunchy panko breadcrumb crust. Perfectly seasoned and fried to a golden crisp, this dish serves as a satisfying main course that pairs wonderfully with traditional katsu sauce and sides like steamed rice and mac salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- Heaping ½ teaspoon garlic powder, plus extra for dredging
- 1 ½ teaspoons kosher salt, divided
- Ground black pepper, to season
Breading Station
- ½ cup rice flour (can substitute all-purpose flour)
- 2 large eggs, lightly beaten
- 2 ½ cups panko breadcrumbs
- Pinch of kosher salt, garlic powder, and ground black pepper to season each of the flour, egg, and breadcrumb bowls
Frying
- Frying oil of choice (about 1 inch depth in skillet)
Instructions
- Prepare the frying oil: Pour about 1 inch of frying oil into a deep skillet and preheat it over medium-high heat on the stovetop until it reaches 350-375°F. You can test the temperature by sprinkling a breadcrumb in the oil; it should sizzle immediately.
- Prepare the chicken: If using chicken breasts, butterfly each piece by slicing horizontally then pound to ½-inch thickness. For thighs, make a shallow cut to open thick parts evenly. Season both sides with garlic powder, 1 ½ teaspoons kosher salt, and ground black pepper. Set aside.
- Set up the breading station: Arrange three shallow bowls with rice flour, beaten eggs, and panko breadcrumbs. Season each with a pinch of kosher salt, garlic powder, and ground black pepper, mixing well.
- Dredge the chicken cutlets: One at a time, coat the chicken in rice flour, shaking off excess. Dip into the beaten eggs allowing excess to drip off, then press evenly into the panko breadcrumbs. Shake off excess breadcrumbs and place on a clean plate. Repeat with remaining pieces.
- Cook the chicken katsu: Carefully place breaded chicken into the hot oil in batches, avoiding crowding. Fry each side for 3-4 minutes or until the panko coating is golden brown and chicken is cooked through. Transfer to a paper towel-lined plate to drain. Season with a pinch of salt while still warm. Repeat with remaining chicken.
- Serve: Serve the chicken katsu immediately with katsu sauce and preferred side dishes such as steamed Calrose rice and mac salad for a Hawaiian plate lunch experience. Enjoy!
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- Butterflying and pounding the chicken ensures even cooking and tenderness.
- Maintain oil temperature between 350-375°F to prevent greasy chicken or burnt crust.
- Do not overcrowd the pan while frying to ensure crispiness and even cooking.
- The recipe can be made with either chicken breasts or thighs depending on preference.
- Leftover chicken katsu can be reheated in the oven to maintain crispiness.
- Substitute all-purpose flour for rice flour if needed, though rice flour provides a lighter coating.
Keywords: Chicken Katsu, Japanese Fried Chicken, Crispy Chicken Cutlets, Panko Chicken, Fried Chicken Recipe, Quick Dinner, Easy Japanese Recipe
