15 mins Chicken Katsu with NO Deep Frying! | Japanese Chicken Cutlets Recipe
About this recipe
This Chicken Katsu recipe is a quick and healthier take on the classic Japanese dish, allowing you to enjoy crispy chicken cutlets without the hassle of deep frying. In just 15 minutes, you can whip up a delicious meal that's perfect for busy weeknights.
By using fresh panko and a clever cooking technique, this version not only saves time but also enhances flavor and texture, making it a must-try for any home cook.
Ingredient notes
- Chicken breast: 240-250g
- Salt: 1/2 tsp (3g)
- Sugar: 1/2 tsp (3g)
- All-purpose flour: 2 tbsp (24g)
- Parmesan cheese: 1 tsp (4g)
- Neutral oil: 4 tbsp in total (60ml)
- Tonkatsu sauce: optional
Tips from CHEF'S LABO | Cook at home like a PRO's video
- Wrap the chicken breast in cling wrap and flatten it to a thickness of 1-1.5 cm (0.4-0.6 inches) for even cooking.
- Rubbing the chicken with salt and sugar not only seasons it but also helps keep it juicy and brings it to room temperature, preventing undercooking.
- Using fresh panko made from tearing and blending white bread significantly improves flavor and texture compared to store-bought panko.
- Start cooking the chicken on low heat to ensure it cooks through without burning the panko, and shake the pan occasionally to distribute the oil evenly.
- Let the cooked chicken rest vertically for about 3 minutes to drain excess oil before serving.
No life story here — the video and the recipe are the whole point. All credit to CHEF'S LABO | Cook at home like a PRO: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chicken breast by wrapping it in cling wrap and flattening it to a thickness of 1-1.5 cm (0.4-0.6 inches).
- 2
Season the chicken with salt and sugar, rubbing until no particles are left. This helps the chicken stay juicy and brings it to room temperature to prevent undercooking.
- 3
Prepare the coating by mixing all-purpose flour, black pepper, and Parmesan cheese in a bowl.
- 4
Beat the egg in a separate bowl.
- 5
Tear the white bread into pieces and blend it to make fresh panko.
- 6
Coat the chicken in the flour mixture, then dip it in the egg, and finally coat it with panko, pressing gently to ensure it sticks. Shake off any excess coating to avoid undercooking since we are not deep frying.
- 7
Heat 3 tablespoons (45ml) of neutral oil in a pan over medium heat. Once the oil starts bubbling, it's ready for cooking.
- 8
Place the coated chicken in the pan, being gentle to avoid splashing. Start cooking on low heat to ensure the chicken cooks through without burning the panko.
- 9
Occasionally shake the pan to spread the oil and prevent it from getting too hot.
- 10
After a few minutes, add an additional tablespoon (15ml) of neutral oil to crisp up the other side. You can reduce or skip this for a healthier option.
- 11
Once cooked, rest the chicken vertically for better oil drainage for about 3 minutes.
- 12
Serve with tonkatsu sauce, salt, or soy sauce as desired.
Heads up — we had to guess a little:
- The quantity for black pepper is inferred as 'to taste' since it is not specified in the original signals.
Credit where it's due: this recipe was transcribed from CHEF'S LABO | Cook at home like a PRO's original video on YouTube. Follow them there — it's their dish.
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