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Katsu is a common and very popular comfort food in Japan that Crystal and I cook all the time. Our mother taught us this recipe at a very young age and it’s a dish we often order at Japanese restaurants. It’s a very simple dish and it’s also a great recipe to cook with kids. As a child, I really enjoyed helping my mom prepare this dish.

What is Katsu?

Katsu means cutlet and it is derived from the French word côtelette. So, if you want to make a pork cutlet, it would be tonkatsu. Pork is traditionally the meat that is used for this dish, so you’ll most often see this dish referred to as tonkatsu. But we prefer cooking it with chicken, hence chicken katsu.

Where To Buy Panko and Bull-dog Sauce

Make sure you buy Japanese Breadcrumbs, also known as Panko. Do not purchase regular bread crumbs. I really need to stress that Japanese Breadcrumbs are a must for this recipe. Your dish will be completely different if you buy regular breadcrumbs, so make sure the packaging says Japanese Panko Breadcrumbs.

If you don’t live near an Asian market, you can still find Japanese Panko at American grocery stores. For example, Trader Joe’s makes their own called “Trader Joe’s Japanese Style Panko Breadcrumbs”. I’ve recently noticed American brands making their own version of Japanese Panko with added flavors, but I personally would skip that and just get the plain style.

The optional katsu sauce is often called Bull-dog sauce in Japan and it pairs nicely with the katsu and cabbage. I have never seen this product available in an American grocery store and always buy mine from the Asian markets.

Garnishes

Katsu is often served with thinly sliced cabbage and a lemon wedge. I really love it when it’s served with super thinly sliced cabbage. Unfortunately, I recently broke my mandoline, so I had to cut the cabbage myself and it just wasn’t the same. So if you have a mandoline, definitely use that because the thinner the cabbage, the better.

Preparation

Your hands will get dirty so have all your bowls or plates ready with the ingredients in them. I always place my bowls in order like an assembly line.

Chicken Katsu Recipe

INGREDIENTS:

Chicken Katsu

• 4 Chicken breasts, skinless and boneless

• 1.5 cup Japanese panko bread crumbs

• 1 egg, beaten

• 3 Tbsp flour

• 2-3 cup vegetable or canola oil, for deep frying

Garnish

• 1 cup Cabbage, julienned 

• 1 Lemon wedge, to squeeze over cutlet or cabbage (optional)

Dipping Sauce

• Bulldog Tonkatsu Sauce, served on the side

INSTRUCTIONS:

1. Place the flour, egg, and panko crumbs into separate dishes.

2. Coat the chicken breasts in flour, shaking off any excess.

3. Dip the chicken into the egg.

4. Then press the chicken into the panko crumbs until well-coated on both sides.

5. Heat 1/2 -inch of oil in a large skillet to 350 degrees Fahrenheit or on medium-high.

6. Place the chicken in the hot oil and cook for 3-4 minutes per side or until golden brown.

NOTES:

* Make sure the oil isn't too hot or too low. If it's too hot, the panko will burn. If it's too low, the panko will separate from the meat.

* Place the chicken katsu on a paper towel after you remove it from the oil. Even better if you have a rack so that the excess oil can drip off the chicken.

I usually fry plenty of katsu to have leftovers for the next day. You can even use the leftovers to make Katsudon or Katsu Curry, which are both super popular dishes in Japan as well.