Crispy Chicken Katsu Yuzu

This crispy chicken katsu with yuzu tonkatsu sauce is a fantastic way to bring a little Japanese comfort food into your weeknight routine. The chicken stays juicy inside with a perfectly crunchy coating while the tangy sauce brightens every bite. It’s a dish that feels special but comes together quickly enough to make after work.

I first made this on a whim with leftover chicken and now it’s a regular on my meal rotation because it never disappoints

Ingredients

• Chicken breasts: fresh and thinly sliced so they cook evenly and stay tender
• Salt and black pepper: season simply to let the other flavors shine
• Flour: creates the first layer to help egg stick better for a perfect crust
• Eggs: beaten for that essential binding layer between flour and panko breadcrumbs
• Panko breadcrumbs: for an irresistible light, crispy crust that’s better than regular breadcrumbs
• Vegetable oil: used for frying because it withstands high heat without burning
• Worcestershire sauce: adds umami and complexity to the sauce
• Soy sauce: brings salty depth and balances sweetness
• Mirin: contributes a touch of gentle sweetness and sheen
• Sugar: rounds out the sauce, mellowing acidity without overwhelming sweetness
• Yuzu juice or a lemon and lime substitute: gives the signature bright citrus finish

Instructions

Prepare the Yuzu Tonkatsu Sauce:

In a small saucepan combine Worcestershire sauce, soy sauce, mirin, and sugar. Heat on medium, stirring often until the sugar dissolves completely. Remove from heat and stir in yuzu juice. Let it cool to room temperature so the flavors meld nicely and the sauce thickens slightly.

Slice and Season the Chicken:

Slice each chicken breast horizontally to create two thin cutlets about a half inch thick. Season both sides evenly with salt and black pepper for balanced flavor throughout. Letting the chicken rest at room temperature a few minutes before breading helps it cook more evenly.

Set Up Your Breading Station:

Arrange flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third. This classic three-step breading method ensures even coverage and maximum crunch.

Bread the Chicken:

Dredge each chicken cutlet in flour, shaking off any excess so the coating is light not heavy. Dip into beaten eggs then press firmly into panko breadcrumbs coating every corner evenly. Don’t rush this step – good breading means crispy results.

Fry the Chicken:

Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350 degrees Fahrenheit or is shimmering and hot enough that a breadcrumb sizzles on contact. Carefully place chicken cutlets in the pan without crowding. Fry 3 to 4 minutes on each side until golden brown and thoroughly crispy. Transfer to a paper towel-lined plate to remove excess oil while staying crunchy.

Serve and Enjoy:

Slice the chicken katsu into strips for easy eating. Serve with a generous side of that bright yuzu tonkatsu sauce for dipping. It pairs well with steamed rice and shredded cabbage for a simple, satisfying meal that feels restaurant special.

Yuzu juice is my secret weapon giving this dish that fresh citrus zing I can’t live without. Every time I make this, it reminds me of sharing late dinners with friends when we craved something crunchy and bright but comforting.

Storage tips

Store leftover chicken katsu in an airtight container in the fridge for up to three days. Reheat in a hot oven or toaster oven to revive the crispiness instead of microwaving which makes it soggy. The sauce keeps well separately for up to a week refrigerated.

Ingredient swaps

Panko can be replaced with crushed rice cereal or cornflakes for a crisp alternative. Chicken thighs work if you prefer dark meat but slice thinner and watch cooking time. If you can’t find yuzu juice, a combination of lemon and lime juice adds a close fresh citrus flavor.

Serving ideas

Serve the chicken katsu over steamed white rice with shredded cabbage and pickled ginger for a classic Japanese meal. Add a side of miso soup and maybe some edamame to round out the table. Drizzle a little extra sauce over rice for every bite to pop with flavor.

This chicken katsu recipe is perfect for a quick weeknight meal that tastes restaurant quality. With a few simple steps, you can enjoy a bright, crunchy dish anytime.

Frequently Asked Recipe Questions

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts work best as they can be sliced thin for even cooking and a tender bite.

→ How do I ensure the chicken stays crispy after frying?

Drain fried chicken on paper towels to remove excess oil and avoid covering it immediately to keep the crust crisp.

→ Can I substitute yuzu juice if unavailable?

Yes, a mix of lemon and lime juice can replicate yuzu's citrus brightness if fresh yuzu is not accessible.

→ What is the purpose of mirin in the sauce?

Mirin adds subtle sweetness and depth, balancing the salty and sour elements in the tonkatsu sauce.

→ Is it necessary to slice the chicken horizontally?

Slicing into thin cutlets helps cook the chicken quickly and evenly while maintaining juiciness inside a crisp coating.

→ What oil is ideal for frying chicken cutlets?

A neutral oil with a high smoke point, like vegetable oil, ensures even frying without imparting strong flavors.