Super Crispy Chicken Katsu Recipe (Crispiest Katsu Chicken Tips)
Chicken Katsu Recipe, also known as crispy panko chicken is a popular Japanese dish. This Katsu chicken is made with boneless chicken, flour, egg, spices,panko to create the crispy fried chicken. After many attempts, I have found the perfect recipe for the crispiest chicken katsu ever.
Equipment
Deep Frying Pot
Skimmer
Tongs
Ingredients
- 2 large Boneless chicken breast
- Sunflower oil for Deep frying
For Batter
- 2 tablespoon Plain flour
- 4 tablespoon Cornstarch
- 1 large Egg
- 3 tablespoon Water or as needed
For Seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Japanese curry powder
- 1 teaspoon Salt or to taste
- ½ teaspoon Black pepper powder
For Coating
- 2 cups Panko Breadcrumbs or as needed
Instructions
- Preparing Chicken - Take couple of boneless chicken breast. Pat them dry completely with paper towel. Take them on a cutting board. Use a sharp knife to butterfly the chicken breast so it opens like a book.
- Place another sheet of plastic wrap or parchment on top and use a meat mallet or a rolling pin to gently smash the chicken breast so it gets slightly thin and in even thickness.
- Remove the plastic wrap and this is how the chicken looks like. Now you can keep it as it is for one big chicken katsu. Or slice it in half so each chicken breast gives you 2 chicken cutlets. Set aside till needed.
- Make Batter - Take plain flour, cornstarch, seasonings, salt, pepper in a bowl and mix well. Add in egg and mix to a batter, add little water at a time to make a slightly thin batter. The batter has to be sligthly pourable consistency.
- Coating Chicken - Now take your chicken cutlets and drop into the batter. Coat the chicken on both sides, so each side is coated with the batter.
- Take the chicken from batter, let the excess batter drip off, Drop the chicken on some panko breadcrumbs. Coat both sides of the chicken in panko really well. Once it is well coated, remove the chicken and place it on a wire rack.
- Frying Chicken - Heat neutral cooking oil in a pan and place it on medium high heat. Let the oil get hot. If you insert a chopstick into the oil, you will see small bubbles around the chopsticks which indicates the oil is at the right temperature.
- Drop the chicken into the oil. The chicken should be completely immersed in the oil. So it fries from all sides. Let the chicken fry on medium high heat for 4 to 5 minutes. It will get golden brown in colour. Remove the fried katsu from oil. It should be super crispy and crunchy. Place on a wire rack.
- After every batch, use a skimmer to remove any fried crumbs from the oil. So it doesn't burn.
- Continue with remaining batch. Once fried, let it sit for 3 minutes before slicing. Serve.
Nutrition
Nutrition Facts
Super Crispy Chicken Katsu Recipe (Crispiest Katsu Chicken Tips)
Serving Size
1 serving
Amount per Serving
Calories
514
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
145
mg
48
%
Sodium
1052
mg
46
%
Potassium
455
mg
13
%
Carbohydrates
72
g
24
%
Fiber
3
g
13
%
Sugar
0.1
g
0
%
Protein
29
g
58
%
Vitamin A
141
IU
3
%
Vitamin C
3
mg
4
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.