This breaded chicken recipe is a Japanese classic by the name of chicken katsu. Crispy panko fried chicken… What’s not to love! It’s quite popular here at home because we all love that delicious crunchy crust. To have that crunchy result, I suggest you better coat the chicken breasts twice with a layer of the egg wash and panko breadcrumbs.
Another secret to get such a crunchy crisp crust is the panko itself. Panko is a very light alternative for breadcrumbs. You can find it in any Asian grocery shop. And if you are very lucky, then even your own local supermarket might sell it. If they do, then you will probably find it in the department of international products.
Katsu is a popular dish in Japan. You might have heard of tonkatsu before. That’s the same as this breaded and fried chicken katsu but instead of chicken, it’s a pork cutlet.
Chicken Katsu (Japanese Fried Chicken)
The garlic paste is a hell of a taste enhancer and highly recommendable here also!
The Japanese traditionally serve katsu with a finely shredded cabbage salad, steamed rice and a sweet plum sauce. I gave my katsu here a personal twist though and instead I used a delicious Japanese Golden Curry sauce, the one I use for my Japanese chicken curry. Both of them are also available in every good Asian supermarket.
The best katsu I’ve eaten in Japan? That was in a restaurant in Tokyo, popular for its marvelous fried tonkatsu. No idea hat the name was, however we had to wait in line for quite a while. The restaurant was very basic and quite old fashioned. But packed with people. They only serve tonkatsu so as soon as you sit down, plates of food for 2 are put in front of you. Service goes fast: you come in, eat, drink, pay and leave.
And was it that good after all?
Absolutely. And their homemade plum sauce was also one the best I’ve ever tasted. We were in heaven.
- 1 cup breadcrumbs or panko (80 g)
- 1 medium egg beaten
- 2 medium fresh chicken breasts
- 1 ⅓ oz Golden Curry cubes (40 g)
- 1 tsp garlic paste
- sunflower oil
- Add the curry cubes to a small saucepan and add half a cup (120 ml) of cold water.
- Place this over medium heat and let the curry cubes dissolve gently. Stir regularly. Once the cubes are melted fully, you will end up with a glossy sauce. Take it off the heat and cover the pan. Put it aside until needed later.
Rinse the chicken breasts well. Remove any sinew, fat or cartilage that is still attached. Then pat the chicken dry with some kitchen paper. Rub the chicken breasts on one side with the garlic paste;
- Divide the beaten egg and the panko breadcrumbs over 2 separate deep plates. Dip the chicken first in the beaten egg, followed by the panko and then one more time in the egg and end with a layer of panko. This will give you a nicely thick and crunchy crust later.
- Brown the coated chicken breasts 20 minutes in some hot sunflower oil over high heat.
- Then flip them over on both sides until crispy and golden.
- Turn the heat off and let the chicken rest for another 3 minutes. Slice it up and transfer the slices onto plates. Serve with cooked rice and drizzle with the curry sauce.