How to make chicken katsu

Chicken katsu has perfectly tender, juicy chicken, fried in the most delicious crispy coating and drizzled with a homemade katsu sauce. Frying, air fryer, and baking instructions included to fit your needs! Be sure to give this easy recipe a try for a delicious dinner!

Chicken Katsu Curry is a combination of two of the most popular Japanese dishes, creating a meal that is full of flavor and texture and easier to make than you may think!

Chicken thighs or breasts are coated in a generous layer of flakey panko breadcrumbs and fried until tender and juicy on the inside! The generous coating of panko breadcrumbs makes this the crispiest and best chicken katsu that delivers tons of texture and crunch!

Master the art of Chicken Katsu Japanese Recipe with the simple and delicious guide from Tales Of A Kitchen. Perfect for a crispy, flavorful meal with your fam.

This classic crispy chicken katsu is easy to make. You can try make it by yourself at home and the ingredients are quite simple.

Chicken katsu curry features crispy chicken served with a rich and savoury Japanese curry sauce. It’s so satisfying and comforting, and it was one of my go-to dishes to make while I was at university! ingredients: This recipe serves 2 people! Curry: steps: check out more Japanese recipes! *This post […]

Have you ever tasted the Japanese restaurant’s Chicken Katsu? This mouthwatering boneless chicken cutlet is simple to prepare at home. Make these chicken Katsu at home in a matter of minutes rather than going out to eat! And what is Chicken Katsu without the famous Japanese Tonkatsu sauce? That is why I’ve included both recipes in this article, so you have them all in one place. Panko chicken or tori katsu are other names for the Japanese dish chicken katsu. #chickenkatsu

Today, I will show you how to make Chicken Katsu Musubi. For the most part, it is a very simple recipe. The only remotely difficult part is frying the katsu but once that is done, it is only a matter of assembling the ingredients together to form a musubi. These make a great next-day lunch but I personally like to eat them fresh so the katsu is still crispy.