Chicken Katsu
The ultimate Chicken Katsu, crispy and golden crumb on the outside, tender and juicy chicken on the inside, what more could you want? Serve with a simple Japanese style slaw - how good!
Chicken Katsu
Chicken Katsu
Chicken Katsu
Who doesn't love a good Chicken Katsu? It's such a good time. Japanese style fried chicken dish with panko breadcrumbs, made with chicken breast, breaded with egg, flour and panko breadcrumbs then fried in oil, what's not to love?
Traditionally it is served with a BBQ style sauce, however this recipe has opted for a simple squeeze of lemon. The simple slaw made with shredded cabbage, spring onions, lemon juice, sesame oil and Japanese mayonnaise is the perfect accompaniment to the crunchy golden goodness that is Chicken Katsu.
For other delicious main dishes, check out my Seared salmon & roast potatoes, Lamb cutlets & harissa roast vegetables and Pale ale cottage pie .
Sourdough breadcrumbs would be delicious. A combination of mixed seeds crushed, is a fantastic gluten free, low carb option. Ordinary packet breadcrumbs would also work.
Ingredients and substitutions
How to make it - step by step!
Combine slaw ingredients in a bowl, place in the fridge until required.
Pound chicken breast flat to make an even thickness.
Season the chicken breast with salt and place in the fridge while you prepare the breading. In three separate bowls, add one with flour and pepper, one with egg, one with panko crumbs.
Press the chicken into the flour, then dip into the eggs, let it drip off then press firmly into the panko crumbs to really get it sticking together. Set aside on baking paper, don’t stack them.
Heat a deep pan with grapeseed oil and bring to medium high heat until shimmering. One or two at a time (depending on your size of pan), carefully place the chicken breast in the oil and fry for 4-5 minutes, turn over and fry for another 4-5 minutes until golden, crispy and cooked through. Place on a wire rack and cook the rest of the chicken.
Slice the chicken (if you like) and serve with slaw and a wedge of lemon.
Combine slaw ingredients in a bowl, place in the fridge until required.
Pound chicken breast flat to make an even thickness.
Season the chicken breast with salt and place in the fridge while you prepare the breading. In three separate bowls, add one with flour and pepper, one with egg, one with panko crumbs.
Press the chicken into the flour, then dip into the eggs, let it drip off then press firmly into the panko crumbs to really get it sticking together. Set aside on baking paper, don’t stack them.
Heat a deep pan with grapeseed oil and bring to medium high heat until shimmering. One or two at a time (depending on your size of pan), carefully place the chicken breast in the oil and fry for 4-5 minutes, turn over and fry for another 4-5 minutes until golden, crispy and cooked through. Place on a wire rack and cook the rest of the chicken.
Slice the chicken (if you like) and serve with slaw and a wedge of lemon.
Watch the how to video
Watch the how to video
Chicken Katsu
Slaw ingredients
- 3 cups of white and or savoy cabbage, finely sliced
- 3 Spring onions, finely sliced
- 1/3 cup Japanese mayonnaise (kewpie)
- 1/2 lemon juice
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Chicken Katsu ingredients
- 2 chicken breasts
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup plain flour
- 1 cup panko breadcrumbs
- 2 eggs
- 300ml Grapeseed oil (or other high heat oil)
- Combine slaw ingredients in a bowl, place in the fridge until required
- Pound chicken breast flat to make an even thickness
- Season the chicken breast with salt and place in the fridge while you prepare the breading. In three separate bowls, add one with flour and pepper, one with egg, one with panko crumbs
- Press the chicken into the flour, then dip into the eggs, let it drip off then press firmly into the panko crumbs to really get it sticking together. Set aside on baking paper, don’t stack them
- Heat a deep pan with grapeseed oil and bring to medium high heat until shimmering. One or two at a time (depending on pan size), carefully place the chicken breast in the oil and fry for 4-5 minutes, turn over and fry for another 4-5 minutes until golden, crispy and cooked through, place on a wire rack and cook the rest of the chicken
- Serve with slaw and a wedge of lemon.