Can you make chicken katsu ahead of time?

Yes. Bread the chicken up to 4 hours ahead and refrigerate. Fry just before serving for the crispiest crust. Cooked katsu can be reheated in a 350°F oven for 8–10 minutes to restore crispness.

How do you know when chicken katsu is done frying?

The breading should be deep golden brown and the internal temperature 165°F. Fry 3–4 minutes per side depending on thickness. Don't flip more than once.

What's the best way to pound chicken breasts for katsu?

Place between plastic wrap or in a zip-top bag and pound with a meat mallet until ¼ inch thick. This ensures even cooking and a tender cutlet.

Can you substitute the katsu sauce?

Katsu sauce is unique but you can use tonkatsu sauce (store-bought) or adjust the homemade version by adding more Worcestershire for depth or less mirin if you prefer less sweetness.

Does chicken katsu freeze well?

Cooked katsu freezes up to 2 months in an airtight container. Reheat in a 350°F oven until crispy. Raw breaded cutlets freeze up to 1 month; fry from frozen, adding 1–2 minutes per side.

Crispy Chicken Katsu With Homemade Katsu Sauce

Name: Crispy Chicken Katsu With Homemade Katsu Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 2 lbs boneless, skinless chicken breasts; garlic salt, to taste; black pepper, to taste; 3 large eggs; 2 cups panko breadcrumbs; vegetable oil, for frying; 1 cup ketchup; 1/4 cup soy sauce; 2 tbsp Worcestershire sauce; 1/4 cup mirin; 2 tbsp brown sugar; 1 inch piece fresh ginger, grated; 3 cloves garlic, grated; steamed rice, for serving; Hawaiian macaroni salad, for serving

CookOSBeta

Crispy Chicken Katsu With Homemade Katsu Sauce | CookOS

Ingredients

2 lbs boneless, skinless chicken breasts
garlic salt, to taste
black pepper, to taste
3 large eggs
2 cups panko breadcrumbs
vegetable oil, for frying
1 cup ketchup
1/4 cup soy sauce
2 tbsp Worcestershire sauce
1/4 cup mirin
2 tbsp brown sugar
1 inch piece fresh ginger, grated
3 cloves garlic, grated
steamed rice, for servingoptional
Hawaiian macaroni salad, for servingoptional

15 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Slice chicken breasts in half horizontally to create thin cutlets.
2
Cover the chicken cutlets with plastic wrap and pound them with a meat mallet to an even thickness.
3
Season both sides of the chicken cutlets generously with garlic salt and pepper.
4
Set up a breading station with two shallow dishes. In the first, whisk the eggs. In the second, add the panko breadcrumbs.
5
Dip each seasoned chicken cutlet first into the whisked egg, letting any excess drip off.
6
Next, press the egg-coated chicken into the panko breadcrumbs, ensuring it's fully coated on both sides. Press gently to help the panko adhere.
7
Place the breaded chicken on a baking sheet. Let it rest for a few minutes to help the coating set.
8
While the chicken rests, prepare the katsu sauce. In a mixing bowl, combine ketchup, soy sauce, Worcestershire sauce, mirin, and brown sugar.
9
Grate the fresh ginger and garlic directly into the sauce mixture.
10
Whisk the sauce until well combined. Taste and adjust to your liking.
11
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 360°F (182°C).
12
Carefully fry the chicken cutlets in batches for 2-3 minutes per side, until golden brown, crispy, and cooked through.
13
To serve, plate a scoop of steamed rice and a scoop of Hawaiian macaroni salad.
14
Slice the cooked chicken katsu into strips and arrange it on the plate.
15
Serve immediately with a side of the homemade katsu sauce for dipping.