The one that is coated with flour is marginally more tender and juicy, perhaps it is due to the additional barrier preventing direct heat from the oil reaching the meat. The difference is not drastic, but the one with flour coat does have a more uniform browning.Īnother difference is the texture of the meat. On the right is with egg liquid and breadcrumbs only.

On the left is the chicken katsu coated with flour, then egg liquid and finally breadcrumbs. The egg will hold the breadcrumbs in place. The egg bath will stick to the meat anyhow, regardless whether there is a flour coating beneath. The other theory is that the flour coating is redundant. Dredge the meat in flour first will thus result in a more uniform browning. If there is no such primer coating, any breakage of the breadcrumbs layer will expose the meat and turn the surface to a darker color. This layer of flour helps to seal up the breast meat, thus protect it from the hot oil in case part of the breadcrumbs fall off from the surface. The rationale of coating with flour is to lay a foundation on the surface of the meat, much light putting a primer coat of paint. Dredge the chicken breast in flour, shake off the excess and then dip into the egg bath. The first approach suggests using the standard breading method. I have read about two different approaches. Coat the chicken breast with the standard breading technique I may receive commissions for purchases made through links in this post.

Note: This post may contain affiliate links. Read on to understand the most important technique to master. So I have set out to test a few techniques to find out what is the best way to prepare chicken katsu. The problem is everyone has their recipe and reasons behind, and some are quite contradictory. You need to master a few basic techniques to get the perfect golden brown, crispy, not too oily, tender and juicy chicken katsu. However, preparing chicken katsu is like cooking pasta. It is straightforward to prepare, and the main ingredients are common to most palates. It is a comfort food widely popular in Japan. You can eat it either with steamed rice, ramen or prepared chicken katsu don.

How to prepare the best chicken katsuĬhicken katsu (Japanese chicken schnitzel or chicken cutlet) is usually served with the sweet and savory tonkatsu sauce, finely shredded cabbage and cucumbers. Also, read the tips I listed after the recipe. The best part, it takes less than thirty minutes from preparation to serving.Īll you need is the chicken breast, plus a few common ingredients available in any average home kitchen.īefore you start to cook, read the result of a few tests I have done to derive the best possible chicken katsu (in my opinion). This chicken katsu recipe has an incredibly crispy outer layer of breadcrumbs, with the moist and juicy chicken breast meat inside. It’s still Jake’s favorite.Looking for great food but do not want to spend too much time to cook? We have the chicken katsu recipe for you. I make this chicken katsu recipe probably once a month, because it’s so easy, and I know everyone loves it. I’ve tried a bunch of different recipes for tonkatsu sauce, and this one is by far my favorite. It’s a simple mixture of ketchup, brown sugar, and soy sauce, with a few “secret ingredients” that give it extra zing. I got very excited when I saw the same model used on “Master Chef” and “The Great British Baking Show.” You can also make chicken katsu in a frying pan, which is what I did for years before I got a deep fryer.Ĭhicken katsu is usually served with tonkatsu sauce, or Japanese barbecue sauce. I only use my deep fryer once or twice a month, but I really do love it. The thing I love about this deep fryer is that when you’re done frying, the oil passes through a filter and into a storage tank so you can use it again. It keeps the oil at the exact right temperature, which helps the chicken’s crumb coating stay light and crispy, rather than greasy. I usually fry chicken katsu with my T-fal self-cleaning deep fryer, one of my absolute favorite kitchen gadgets. The coated chicken pieces are fried in canola oil until brown and crispy. Lightly seasoned chicken pieces are coated first in seasoned flour, then in beaten egg, then in panko breadcrumbs. The process of making chicken katsu is absolutely simple, and familiar if you’ve ever made any kind of fried chicken.

Fried chicken katsu