Thai Chicken Katsu Recipe

Chicken breasts: Boneless and skinless, these are pounded to an even thickness for uniform cooking.

Panko breadcrumbs: Japanese-style breadcrumbs that provide a light and crispy coating.

All-purpose flour: Used for dredging the chicken to help the egg and breadcrumbs adhere.

Eggs: Beaten eggs act as a binding agent for the breadcrumbs.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a mild heat and depth of flavor.

Vegetable oil: Used for frying the chicken to a golden brown.

Soy sauce: A salty, umami-rich sauce that forms the base of the dipping sauce.

Rice vinegar: Adds a mild tanginess to the sauce.

Honey: Provides sweetness to balance the flavors in the sauce.

Sriracha: Adds a spicy kick to the sauce.

Garlic: Minced garlic adds aromatic depth to the sauce.

To achieve a perfectly crispy chicken katsu, ensure that the oil is at the right temperature before frying. You can test this by dropping a small piece of panko breadcrumb into the oil. If it sizzles and turns golden brown within a few seconds, the oil is ready. Additionally, avoid overcrowding the pan as this can lower the oil temperature and result in soggy chicken. Fry in batches if necessary.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Thighs are juicier and more flavorful, making them a great alternative.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used, though they may not be as crispy as panko.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a lighter coating and can make the chicken extra crispy.

• beaten eggs - Substitute with buttermilk: Buttermilk can help tenderize the chicken and provide a tangy flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer less heat.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar flavor profile to soy sauce.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness with a slightly different flavor.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat level and garlic flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may be less pungent.

• Allow the chicken katsu to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
• Place the cooled chicken katsu in an airtight container. If stacking multiple pieces, separate each layer with parchment paper to maintain crispiness.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap each piece of chicken katsu individually in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps the pieces from sticking together.
• Place the wrapped chicken katsu in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Freeze for up to 1 month for optimal taste and texture.
• When ready to reheat, thaw the chicken katsu in the refrigerator overnight if frozen.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken katsu on a baking sheet lined with parchment paper.
• Bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes for extra crispiness.
• Serve with the soy sauce and sriracha dipping sauce, or drizzle on top before serving.

• Preheat your oven to 350°F (175°C). Place the leftover chicken katsu on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• If you prefer using a microwave, place the chicken katsu on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't dry out.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Arrange the chicken katsu in a single layer in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• To reheat on the stovetop, heat a small amount of vegetable oil in a skillet over medium heat. Add the chicken katsu and cook for 2-3 minutes on each side until warmed through and crispy.

• For a toaster oven, preheat to 350°F (175°C). Place the chicken katsu on the rack or a baking sheet. Heat for 10-12 minutes, flipping halfway through to ensure even reheating.

• Meat mallet: To pound the chicken breasts to an even thickness.

• Cutting board: Provides a stable surface for pounding and seasoning the chicken.

• Knife: To mince the garlic.

• Mixing bowls: For holding the flour, beaten eggs, and panko breadcrumbs separately.

• Whisk: To beat the eggs and mix the sauce ingredients.

• Frying pan: To fry the chicken until golden brown and cooked through.

• Tongs: For flipping the chicken in the frying pan.

• Measuring cups: To measure out the flour, panko breadcrumbs, soy sauce, rice vinegar, and honey.

• Measuring spoons: To measure out the salt, black pepper, and sriracha.

• Small bowl: To mix the sauce ingredients together.

• Paper towels: To drain the excess oil from the fried chicken.

• Plate: To serve the chicken katsu.

Pound the chicken: Flattening the chicken breasts ensures even cooking and reduces frying time.

Pre-measure ingredients: Have all ingredients ready before starting to streamline the cooking process.

Use a thermometer: Check the oil temperature with a thermometer to ensure optimal frying conditions.

Make the sauce ahead: Prepare the sauce in advance and store it in the fridge to save time during cooking.

Batch fry: Fry multiple pieces of chicken at once to reduce overall cooking time.