This deliciously simple dish is the perfect weekday comfort food!
My kids love it when I make chicken katsu. Heck, I love it. I’d like to say that I was inspired by a famous Japanese chef or something, but no. Ever heard of Studio Ghibli? They’re the creative folks responsible for films like Spirited Away and Ponyo. My kids and I watch a Ghibli movie at least once a month. The animation is stunning, to say the least, and that includes the food. I never thought I’d salivate over anime meals, but here we are. Needless to say, I have quite a few Ghibli-inspired dishes on my recipe rotation, and chicken katsu is one of my kids’ favorites.
Chicken katsu (which means ‘cutlet’ in Japanese) wasn’t even a thing until the 19th century due to Europe’s culinary influence on Japan. In fact, katsu is quite similar to European-style chicken cutlets. The biggest difference is the presentation. Katsu is usually served with rice and a tangy sauce.
And yeah, chicken katsu may sound fancy, but trust me when I say—it’s not. If you’ve ever made breaded chicken, you’ll have no problem with this recipe. In fact, chicken katsu is a weekday meal at our house because I can make a couple of batches in well under an hour. Most importantly, it tastes great! The dish’s crunchy panko coating, combined with the tender chicken, satisfies even my daughter’s picky palate. And when I find a recipe that can achieve the impossible, I call that a keeper!
Is Chicken Katsu Healthy?
All things considered, I’d say this recipe is fairly healthy. Yeah, katsu is a fried dish, but you’re starting with lean chicken breasts, so the overall fat content per serving isn’t too crazy. However, feel free to use your air fryer. It’ll give you that crispy coating you need for katsu minus the extra oil. Also, for my gluten-free friends, swap the panko breadcrumbs for gluten-free panko. They’re just as crunchy and fry up really nicely!
What’s so special about panko?
If you’ve never tried panko breadcrumbs, you’re in for a treat. Panko originates from Japan and is noticeably crispier and airier than traditional Western breadcrumbs. I use them almost exclusively for everything from chicken fingers to shrimp because they crisp up so much better. Why? Because panko is made from crustless bread, which is then processed into larger flakes. Since the crumbs are so big, they absorb less oil, resulting in a crispy coating that’s a bit less greasy than regular breadcrumbs.
FAQs & Tips
HOW TO MAKE AHEAD AND STORE
When I have the time, I like to prepare my chicken katsu a day ahead by breading the chicken and storing it in the fridge. This extended time also ensures that the breading adheres to the chicken.
Once cooked, store leftovers in the fridge for up to 4 days. And to reheat, use an air fryer if you have one—air fryers are the best at crisping up the chicken. That said, your oven will do just fine!
CAN I BAKE CHICKEN KATSU INSTEAD OF FRYING IT?
While I prefer pan-frying for this recipe, you can definitely bake chicken katsu. Set your oven to 400°F and bake for 20-25 minutes. Be sure to flip the chicken halfway through so both sides get crispy.
WHAT KIND OF OIL IS BEST FOR FRYING CHICKEN KATSU?
Canola oil works well due to its neutral flavor and high smoke point, but I prefer avocado oil due to its health properties. Peanut oil also works!
Serving Suggestions
While chicken katsu is traditionally served with Steamed Rice and shredded cabbage, this Cabbage Stir-Fry recipe is a delicious alternative. You can also add a hearty side of buckwheat Soba Noodles or a refreshing Japanese Cucumber Salad. Also, don’t forget to drizzle some Japanese BBQ Sauce on your katsu, and if you can find it, finish with a sprinkle of togarashi (a Japanese spice blend) for an extra kick!
Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/3 cup all-purpose flour
- 2 large eggs beaten
- 1 3/4 cups panko breadcrumbs
- Vegetable oil for frying
Instructions
- Pound chicken to 1/2 inch thickness, then season with salt and pepper.
- Dredge each chicken breast first in flour (shake off any excess), then in beaten eggs, then coat with panko breadcrumbs on both sides.
- Heat a sufficient amount of vegetable oil in a skillet over medium-high heat. The oil should be 350°F.
- Fry each chicken piece until golden brown, about 3-4 minutes on each side. Drain excess oil by placing chicken on paper towel-lined plates before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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