Classic Crispy Chicken Katsu

This classic crispy chicken katsu is easy to make. You can try make it by yourself at home and the ingredients are quite simple.

Katsu is popular Japanese dish in my country. Katsu has several variations, such as

1. chicken katsu which the main ingredient is chicken breast or chicken thigh,
2. tonkatsu (pork cutlet), and
3. gyukatsu (deep-fries wagyu beef cutlet).
   

The most popular katsu in my town is chicken katsu. You can easily find it in several restaurants. But making kitchen katsu will be special for your family if you make it yourself. Obviously homemade food is much better!

The difference between katsu and schnitzel is the breadcrumbs we use for breading. Chicken katsu use panko breadcrumbs while schnitzel use regular breadcrumbs. Panko breadcrumbs is larger than regular breadcrumbs and make the breading crispier. So don’t forget to use panko breadcrumbs for this recipe.

Please make it at home and let me know what you think. It will be more special when you pair this classic crispy chicken katsu with warm rice and Japanese Curry!

How to make classic crispy chicken katsu:

Slice chicken breasts from 1 chicken into 4 parts, cut in half and then cut lengthwise. Season both sides with salt and pepper. Refrigerate for 15 minutes.

Mix all the dry seasoning except breadcrumbs until evenly distributed.

Beat the eggs evenly in another bowl.

Coat the chicken breast respectively with flour mix, egg wash, flour mix, egg wash, and then breadcrumbs.

In a pan fry, heat the cooking oil over medium heat. Fry the chicken katsu until nice and golden.

After the chicken katsu is cooked, rest it on a cooling rack to remove excess oil.

Serve with warm rice, ketchup and mayonnaise. Enjoy!

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