Hen Katsu

With this crispy hen Katsu recipe, easy components flip hen right into a golden consolation meals favourite.

crunchy Chicken Katsu on rice with green onions

Taste: Crispy on the skin, juicy on the within and pairs completely with a candy, tangy tonkatsu sauce for that crave-worthy chew.
Approach: Urgent the panko firmly onto the hen ensures an excellent, crisp crust that coats properly.
Time Saving Tip: Begin with store-bought hen cutlets or use pre-sliced breasts to avoid wasting your self a while fileting or pounding hen.
Serving: This Japanese-style hen is ideal over rice bowls, with shredded cabbage, or tucked into sandwiches. Children will love dunking slices into the tasty sauce!

panko bread crumbs , eggs , oil , tonkatsu sauce , flour , chicken , salt and pepper with labels to make Chicken Katsu

Key Elements You’ll Want

Hen Cutlets: Go along with skinny, even items in order that they cook dinner rapidly and evenly. Pound thicker items in order that they fry up golden with out getting too darkish.
Panko Breadcrumbs: Japanese-style crumbs give that signature panko hen crunch, so skip utilizing common breadcrumbs, they simply gained’t create the identical crisp texture.
Tonkatsu Sauce: Also called Katsu sauce (might be discovered below both identify on the grocery retailer), this can be a Japanese-style BBQ sauce.

Variations

Swap hen with pork cutlets and make Tonkatsu.
You’ll be able to strive utilizing agency tofu slices instead of hen for a vegetarian possibility.
Add sesame seeds to the panko for additional taste.
Make it spicy with a drizzle of sriracha mayo.

coating chicken in egg wash , flour and panko bread crumbs to make Chicken Katsu

adding chicken to hot oil in pan to make Chicken Katsu

Easy methods to Make Hen Katsu

Season and bread the hen (full recipe under).
Warmth oil and fry the cutlets on medium-high warmth till crisp and golden.
Drain the fried hen cutlets on a paper towel-lined plate or rack.
Slice and serve with tonkatsu sauce.

flavorful Chicken Katsu and rice in a bowl

Holly’s Ideas For Success

Japanese hen cutlets might be chilled for 10 minutes earlier than frying to assist the crust adhere.
For even browning, keep away from crowding the skillet so the oil temperature stays regular. Be affected person, and cook dinner in batches for the most effective tenderness and crunch.
Flip solely as soon as to maintain the coating intact.
Hold fried hen cutlets heat on a rack in a low oven if cooking a number of batches.
Enable cutlets to relaxation 5 minutes, then slice simply earlier than serving to maintain the coating crisp.
Serve with brown or white rice, shredded cabbage, steamed veggies, or spoon it over noodles for a fast bowl.

Storing Leftovers

Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
Reheat within the oven or air fryer to revive crispiness.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook dinner Time 12 minutes

Whole Time 27 minutes

Pound hen to an excellent ¼-inch thickness if wanted. Season each side of the hen with salt and pepper.
Place the flour in a single shallow bowl, overwhelmed eggs in a second, and panko in a 3rd.
Dredge every cutlet in flour, shaking off the surplus. Dip into the overwhelmed eggs, then press firmly into the panko till properly coated.
Warmth about ½-inch of oil in a big skillet over medium warmth till it reaches 340℉. Add the hen cutlets 1 or 2 at a time (do not overcrowd) and cook dinner for 3 to 4 minutes per aspect, or till golden brown and cooked by way of.
Switch to a paper towel–lined plate to empty. Season with extra salt.
Slice into strips and serve with tonkatsu sauce.

Hold the skillet from getting crowded so the oil stays sizzling and the hen browns evenly.
Take a look at hen for doneness with an instant-read thermometer. Hen ought to attain a protected inner temperature of 165°F, but when doable, no larger, for tender hen.
Flip the items simply as soon as to maintain the coating from falling off.
Serve with shredded cabbage and rice.

Diet data offered is an estimate and can range primarily based on cooking strategies and types of components used.

Course Hen, Dinner, Entree, Principal Course

Delicacies Japanese

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