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Crispy, panko coated chicken, the base for a proper katsu curry sauce. Ready in about 20 minutes.
Chicken katsu
Ingredients
Method
- Season the chicken with salt and pepper.
- Coat each piece in flour, then beaten egg, then panko, pressing the crumbs on firmly.
- Heat a generous layer of oil in a pan over medium high heat.
- Fry the chicken for 3 to 4 minutes a side, until golden and cooked through.
- Drain on kitchen paper, slice, and serve over rice with katsu curry sauce.
Notes
Tips for the best chicken katsu
- Bash the chicken to an even thickness first so it cooks through at the same rate as the crumb browns.
- Press the panko on firmly. A loose coating falls off in the pan.
- Keep the oil hot but not smoking, so the crumb browns before the chicken overcooks.
Swaps and variations
- Katsu curry: slice and serve with katsu curry sauce and rice.
- Pork katsu: swap the chicken breast for a thin pork loin steak.
- Oven baked: bake at 200C for 20 to 25 minutes, turning halfway, for a lighter version.
What to serve with chicken katsu
Serve over egg fried rice or plain steamed rice, with shredded cabbage on the side, the way it comes in most Japanese restaurants.
Frequently asked questions
What is the difference between chicken katsu and katsu curry?
Chicken katsu is just the breaded, fried chicken. Katsu curry is that same chicken served with the mild Japanese curry sauce poured over the top.
Can I use regular breadcrumbs instead of panko?
You can, but the result will be less crisp. Panko is coarser and drier, which is what gives chicken katsu its light, crunchy shell.
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- Panko breadcrumbs. Gives the light, crisp coating.
- Katsu curry sauce mix. For serving it as a full katsu curry.
