Crispy Chicken Katsu – Japanese Style Fried Chicken Cutlet | Easy & Authentic Recipe

Timestamps
00:00 Introduction
00:11 A Short History of Katsu
00:47 Let's Start Cooking

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Chicken Katsu (Japanese chicken cutlet) that’s crisp, light, and irresistibly juicy.
We season lean chicken breast with salt, sugar, and sake to keep it moist, dip it in a Parmesan-enriched batter, then coat with fresh panko for a shatteringly crisp crust.
Serve with finely shredded cabbage, tangy-sweet tonkatsu sauce, and a squeeze of lemon.
Restaurant-quality results, beginner-friendly steps—fried yet never heavy.

Full Recipe (Website)
https://paqupeljapan.com/recipes/chic...

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Ingredients (Serves 2)

・Chicken breast – 1 piece (about 10.6 oz / 300 g)(remove skin and excess fat, pat dry)


Brine (for seasoning)
・Cooking sake – 2 tbsp / 1 oz / 30 g(may substitute with water, or use half sake & half water: 1 tbsp sake + 1 tbsp water)
・Salt – ½ tsp / 0.09 oz / 2.5 g
・Sugar – ½ tsp / 0.09 oz / 2.5 g


Batter & Coating
・Egg – 1 large
・All-purpose flour – ⅓ cup / 1.6 oz / 45 g
・Grated Parmesan cheese – 2 tsp / 0.18 oz / 5 g
・Water – 1½ tbsp / 0.7 oz / 20 g(if too thick, add 1–2 tsp / 5–10 g extra water to adjust)
・Fresh panko breadcrumbs – about 1 cup / 3.5 oz / 100 g(dried panko also works, but fresh panko makes a lighter, crispier crust)


・Frying oil – as needed


Sauce
・Chūnō sauce (semi-sweet Japanese brown sauce) – 3 tbsp / 1.8 oz / 50 g
・Ketchup – 3 tbsp / 1.8 oz / 50 g


To Serve
・Shredded cabbage, lemon wedges, Japanese mustard – as desired

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BGM

Cooking Time - Happy Cooking Food Music
Pocketbeats
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