Chicken Katsu チキンカツ

Ingredients

• 1chicken breast
• 30 ml (2 tbsp)shio koji
• 2.5 ml (½ tsp)garlic powder
• about 32 g (4 tbsp)plain flour
• 1 large egg (about 50 g)egg
• 15 ml (1 tbsp)mayonnaise
• 60 ml (¼ cup)water
• about 120 g (2 cups)panko breadcrumbs
• 750 mloil, for deep-frying
• about 60 g (2 cups)green salad leaves, to serve
• ¼ lemon, sliced, to servelemon

Instructions

1. 1

   Prepare the chicken

   Trim the chicken breast, then slice it horizontally to make it half as thick as before.

2. 2

   Add the marinade

   Put the chicken in a resealable bag. Add 30 ml (2 tbsp) shio koji and 2.5 ml (½ tsp) garlic powder.

3. 3

   Massage the chicken

   Seal the bag and massage the shio koji and garlic powder into the chicken.

4. 4

   Chill for 30 minutes

   Refrigerate the chicken for 30 minutes to marinate.

5. 5

   Remove the marinade

   Take the chicken out of the bag and remove the shio koji and garlic powder mixture from its surface.

6. 6

   Mix the batter

   Crack the egg into a medium-sized bowl, then add 60 ml (¼ cup) water and 15 ml (1 tbsp) mayonnaise. Mix well, add the flour and combine.

7. 7

   Coat in panko

   Dip the chicken in the batter to coat it, then cover it thoroughly with panko breadcrumbs.

8. 8

   Check the oil

   Heat the oil in a frying pan. Drop in a small piece of panko: the oil is ready when it sinks partway, then rises to the surface with small bubbles around it.

9. 9

   Fry the chicken

   Deep-fry the coated chicken for about 2 minutes on one side. Carefully turn it over and fry for another 2 minutes.

10. 10

    Check for doneness

    Lift the chicken from the oil with wooden chopsticks. The recipe describes a slight vibration through the chopsticks when the meat is cooked.

11. 11

    Slice into pieces

    Cut the chicken into pieces about 2 cm wide, particularly if serving it to eat with chopsticks.

12. 12

    Serve with salad

    Serve with the green salad leaves and sliced lemon.

What is chicken katsu?

Katsu is a Japanese style of breaded and fried cutlet, commonly made with chicken or pork. This version uses chicken breast, shio koji marinade and panko for a crisp coating.

The chicken is sliced thinner before frying, helping it cook in a short time. Salad leaves and lemon bring a fresh contrast to the crunchy coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 857 calories, 22g protein, 57g carbs, 60g fat.

The panko, flour and batter contribute most of the carbohydrates, while the frying oil and mayonnaise are the main sources of fat. The chicken provides the protein. Serve with plenty of salad leaves, or add a modest portion of rice if you want a more filling plate.

Why marinate with shio koji?

Shio koji is a salty, fermented rice seasoning used here with garlic powder to flavour the chicken. The recipe gives the meat 30 minutes in the fridge to take on the marinade.

Remove the marinade mixture from the surface before coating, as directed. This helps the batter cling to the chicken rather than sitting on a wet coating.

Building the coating

Batter: The egg, water, mayonnaise and flour are mixed together to make the layer that holds the crumbs in place. Combine the wet ingredients first, then mix in the flour.

Panko: Coat the chicken thoroughly so the surface is covered all over. Pressing the crumbs gently onto the batter helps avoid bare patches.

Getting the oil ready

The recipe checks the oil with a small piece of panko rather than giving a numerical temperature. It should sink partway and then rise with small bubbles around it.

Use care when adding the chicken and turning it, as the oil is hot. Keep the chicken in the pan for about 2 minutes per side as specified.

Checking the chicken

The method suggests feeling a slight vibration through wooden chopsticks when lifting the chicken from the oil. Since that cue can be difficult to judge, check that the thickest part is fully cooked before serving.

If you have a food thermometer, use it to check the centre has reached a safe temperature for chicken. Avoid relying on the coating’s colour alone.

Serving the katsu

Slice the chicken into pieces about 2 cm wide, then serve it with the salad leaves and lemon. The lemon can be squeezed over the crust just before eating.

For a more substantial plate, serve alongside rice or another simple side. Keep any extra salad separate until serving so it stays fresh.

Recipe notes & tips

• Slice the breast to an even thickness so it fries at a similar rate throughout.
• Massage the shio koji and garlic powder into the chicken before chilling.
• Remove the marinade mixture from the chicken before dipping it in batter.
• Check the oil with a small piece of panko before adding the chicken.
• Turn the chicken carefully after about 2 minutes on the first side.
• Serve the lemon alongside the katsu so it can be squeezed over just before eating.

Variations

• Add curry sauce: Serve the sliced katsu with Japanese-style curry sauce.
• Serve with rice: Add steamed rice for a more substantial meal.
• Use pork: Replace the chicken breast with a thin pork cutlet.
• Add cabbage: Serve shredded cabbage alongside the salad leaves.
• Season the crumbs: Mix a little extra garlic powder into the panko before coating.

Common mistakes to avoid

• Uneven thickness: Slice the breast evenly so thinner areas do not cook much faster.
• Wet surface: Remove the marinade mixture before battering so the coating can adhere.
• Patchy coating: Cover the chicken thoroughly with batter and panko before frying.
• Oil not ready: Test with a panko crumb and wait for it to rise with small bubbles.
• Rough turning: Turn the chicken carefully to keep the crumb coating intact.
• Guessing doneness: Check the thickest part is fully cooked rather than judging by colour alone.

How to store

Refrigerate leftover chicken promptly in a covered container and eat within 2 days. Reheat in an oven or air fryer until piping hot to help crisp the coating; the crumb may soften in a microwave. Store salad leaves separately.

Frequently asked questions