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Japanese Chicken Katsu　チキンカツ

Crispy on the outside and juicy on the inside, this Japanese Chicken Katsu is an easy family favorite with a personal twist. I started making it when my son was growing up. He was a very picky eater, but Chicken Katsu was one dish he would always happily eat!
I add white sesame seeds to the panko coating for extra nutrition and a subtle nutty flavor. After cutting into smaller pieces, the chicken cooks quickly and evenly while staying tender and juicy inside. It’s perfect for an easy dinner and also makes a great addition to a Japanese bento box!
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Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 1 piece chicken breast
  • 1 tbsp sake
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large egg
  • 1 tbsp all-purpose flour
  • 10-15 tbsp breadcrumbs
  • 2-4 tbsp white sesame seeds
  • vegetable oil as needed
  • soy sauce to taste

Method
 

  1. Slice the chicken breast at an angle into smaller pieces. Each should have equal thickness.
  2. Place the chicken pieces in a bowl and add 1 tbsp of sake, and then sprinkle with salt and black pepper. Rub the seasonings gently into the chicken and leave them to rest for 5-10 minutes.
  3. Break an egg into a bowl, and add 1 tbsp of all-pourpose flour, mixing well.
  4. Pat each piece of chicken dry with a paper towel.
  5. Mix the white sesame seeds into breadcrumbs. Cover each chicken piece thoroughly with the egg and flour mixture, and then coat with the breadcrumb and white sesame seeds mixture. Gently press the breadcrumbs onto the chicken so they stay in place. Place the chicken pieces on a cooking tray for about 5 minutes.
  6. Heat the vegetable oil with medium high heat in a frying pan. You only need enough oil to half cover the chicken pieces.
  7. Add the chicken pieces to the pan, and don't touch for 2 minutes.
  8. After 2 minutes, if the bottom is a nice golden brown, flip it over and leave to cook for another 2 minutes.
  9. When both sides are golden brown and the chicken is completely cooked through, remove them from the oil and drain off the excess oil on a wire rack or with tempura paper.
    It's ready!  Serve with colorful vegetables and Japanese white rice. As we eat, drizzle a little soy sauce over the chicken katsu.
    We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • When slicing the chicken breast, make sure the pieces are not too thick. Thick pieces will take longer to cook and may become dry before they are fully cooked through.
  • For the coating, start with 10 tablespoons of panko breadcrumbs and 2 tablespoons of white sesame seeds in a shallow tray. Add more as needed rather than preparing too much at once.
  • If the chicken doesn't develop a nice golden-brown color after about 2 minutes, increase the heat slightly. Avoid cooking the chicken for too long, as chicken breast can quickly lose its juiciness.
  • If you have any leftover Chicken Katsu (unlikely!), freeze it for another meal. Chicken Katsu is also great for bento or sandwiches.