Can I bake chicken katsu instead of frying it?

Yes. Toast your Panko breadcrumbs in a dry pan first until lightly golden, then bread the chicken and bake at 400 degrees F for 25 to 30 minutes, flipping halfway through. You get a satisfying crispy result without the oil.

What can I use if I cannot find Tonkatsu sauce at the store?

Bottled Tonkatsu sauce is available at most Asian grocery stores. If you cannot find it, Japanese BBQ sauce or plum sauce both work as substitutes. The homemade version in this recipe is simple and honestly better than most store-bought options.

Why is my Panko breadcrumb coating falling off?

This usually happens when there is too much moisture on the chicken surface or not enough pressure during breading. Pat your chicken dry with paper towels before seasoning, and press the Panko firmly onto each piece. Adding a teaspoon of oil to the egg wash also helps the coating bond better during frying.

Easy Chicken Katsu - Crispy Golden Japanese Chicken at Home

Name: Easy Chicken Katsu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 6 tablespoons ketchup; 7 tablespoons Worcestershire sauce; 3 tablespoons oyster sauce; 1 tablespoon granulated sugar; 2 boneless, skinless chicken breasts; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups Panko breadcrumbs; 1 cup vegetable oil, for frying

Easy Chicken Katsu

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Ditch the takeout! This restaurant-quality Japanese chicken katsu uses mostly pantry staples and comes complete with a homemade Tonkatsu sauce.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 cutlets 1x
Category: Dinner
Method: Fry
Cuisine: Japanese

Ingredients

Scale

6 tablespoons ketchup
7 tablespoons Worcestershire sauce
3 tablespoons oyster sauce
1 tablespoon granulated sugar
2 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Panko breadcrumbs
1 cup vegetable oil, for frying

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Instructions

Line a large plate with paper towels and set aside.
Whisk together ketchup, Worcestershire sauce, oyster sauce, and sugar in a medium bowl to make the Tonkatsu sauce. Set aside.
Slice each chicken breast lengthwise into two even pieces. Season both sides with salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
Dredge each piece in flour and shake off excess, dip in egg wash and let excess drip off, then press firmly into Panko breadcrumbs.
Fill a cast iron skillet with 1/4 inch of vegetable oil and heat over medium until it reaches 350 degrees F.
Fry chicken 2 pieces at a time for about 2 minutes per side until golden brown and the internal temperature reaches 165 degrees F.
Transfer to the paper towel-lined plate. Repeat with remaining pieces.
Serve hot with Tonkatsu sauce on the side.

Notes

Press Panko firmly onto each piece of chicken for maximum coating adherence and crispiness.
Fry in batches of 2 to avoid crowding the pan and dropping the oil temperature.
If Panko is not sticking, add a teaspoon of oil to the egg wash and press the coating on more firmly.
Baking option: toast Panko in a dry pan first, then bake breaded chicken at 400 degrees F for 25 to 30 minutes, flipping halfway through.
Bottled Tonkatsu sauce, plum sauce, or Japanese BBQ sauce can substitute for the homemade sauce.

Nutrition

Serving Size: 1 cutlet
Calories: 547 kcal
Sugar: 12 g
Sodium: 1512 mg
Fat: 32 g
Saturated Fat: 5 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 130 mg

Find it online: https://www.benefitiany.com/chicken-katsu/